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Day 5 - Twice-Baked Sweet Potatoes

Serves 12


  • 8 medium sweet potatoes (10 to 12 ounces each)
  • 1 tablespoon canola oil
  • ½ cup finely grated Parmesan cheese, divided
  • ⅓ cup low-fat sour cream
  • Fried baby kale leaves


  1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil.
  2. Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.
  3. Increase oven temperature to 450 F.
  4. Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border on the skins. Place 12 of the prettiest skins back on the baking sheet. (Discard the remaining 4 skins.)
  5.  Add ¼ cup cheese and sour cream to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.
  6. Bake until the filling is bubbling, 20 to 25 minutes. Garnish with fried baby kale leaves, if desired.
  7. Add salt and pepper to taste.
  8. To fry kale, make sure the leaves are dry. Then fry them in hot oil until crisp, about 30 seconds.

Recipe adapted from: