Twice-baked potatoes were one of my favorite dinners when I was growing up. I’d wait impatiently for them to bake and snag a top—a little piece of potato skin with melted cheese—as soon as they were out of the oven, inevitably burning my mouth. But it was so worth it!
Why I love twice-baked sweet potatoes
When figuring out what meal to bring another new mama friend (something was in the water about 9 months ago—I have so many friends who just had babies!), I thought back to how comforting twice-baked potatoes were and decided to make a batch—but with sweet potatoes. I love their flavor and all the extra vitamins and antioxidants that accompany their orange flesh.
Because I’m so bad at feeding myself, I made extras for my family, of course.
I love twice-baked sweet potatoes because you can throw in whatever you have on hand. I added onion, broccoli, peppers, tofu and cheese—not a bad combo, if you ask me. I considered whipping up a recipe to post here but the beauty of twice-baked sweet potatoes is that you don’t need a recipe. Just bake the potatoes, scoop and mash the insides, saute a combo of veggies-meat-whatever you need to use in the fridge, and bake ’em all again until heated through—usually around 20 minutes. That said, who couldn’t use a few tips to make even better twice-baked sweet potatoes? Read more