Sweet Potato Skins

So Thanksgiving is over and I don’t know about you but I am eager to get my eating back on track and keep the pumpkin pie out of my mouth but I can’t resist the temptation of wanting something sweet and to have the aroma of something baking in the oven. Sweet potatoes are my go to in our house. I have never met a sweet potato that I didn’t like hahaha! But seriously, sweet potatoes can be baked, roasted, grilled, mashed, pureed or even an added ingredient to recipes to maintain moisture. I mean the possibilities are limitless when it comes to sweet potatoes.

Growing up, at every holiday my Aunt Iretta would make candied sweet potatoes (not sure if they were canned or fresh). With every bit of 500 calories per heaping spoon full and although I am not knocking this Holiday tradition, you know the good ole days, when you can eat whatever whenever you want and not be concerned with your annual health assessment, it wasn’t until my adult years that I understood that all the years of not understanding the importance of nutrition had caught up to me and I was one bag of chips away from obesity.

I reached out in March 2016 to a personal friend who also is a personal trainer Ahdi Dausqi. Although my diet needed a complete overhaul the one thing he suggested was adding a sweet potato to my daily diet. Hold the phone! All I could think of was my aunt’s sweet bubbling marsh mellow topped cinnamon whipped sweet potato heaven and while my mouth is watering I heard him say and not candied yams a real sweet potato. I responded of course, who would think you could eat that hahaha. So no butter no marsh mellow jeez he meant business, but this was the reality check I needed so for dinner that night I decided to add a baked sweet potato. I wrapped a cleaned sweet potato in foil and baked it. I still have this date written down, you know the date I fell in love with guilt-free sweet potatoes. Ok, Ok get on with the “Sweet” Potato Skin recipe.

Sweet Potato Skins Recipe

4 Whole sweet potatoes cleaned and halved lengthwise

8 ounces softened cream cheese

1 whole jalapeño diced

1 quarter sweet onion diced

4 strips cooked turkey bacon diced

Instructions:

Place sweet potatoes skin side up on non stick pan (I used foil to prevent sticking and for easy clean up)

Brush skin with olive oil back 425 for 40 minutes or until tender

While your sweet potatoes are baking mix softened cream cheese, jalapeno, onion and turkey bacon

When sweet potatoes are done remove the pulp and mix with your above mixture then fill your sweet potato skins with a spoon full (keeping skin side down)

Reduce oven temperature to 400 and bake 20 minutes or until sweet potatoes have started to brown

Remove from oven and allow to cool

You must resist temptation at this point as these bad boys will be piping hot! Once cooled serve alone or as a side with your meal. For me these hit the spot. Sweet-Spicy-Comfort food…can you say yummy! For my husband, he added a scoop of sour cream, to each their own. It’s a win in our house when I can make 1 thing and it’s a hit. I have a passion for making good food, food that is healthy and yet satisfying. Let me know how you enjoy this recipe.

I will be posting later this week about my chicken fajita salad and how to make it a family favorite!