Twice-Baked Sweet Potatoes

By cmschnettler

Ingredients

• 2 sweet potatoes (about 12 ounces each)
• 1tablespoon olive oil
• 1/2 yellow onion, diced
• 3/4cup stemmed and chopped leaf lettuce
• 1/4cup plain yogurt
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 cup crumbled bleu cheese

Preparation

Step 1

Preheat oven to 400F.
Prick sweet potatoes with a fork. Roast in a baking pan until tender, 45 to 60 minutes. Let cool about 20 minutes.
Heat a skillet over medium-low heat. Add olive oil. Add diced onion; sauté until soft. Add lettuce; sauté until wilted.
Slice sweet potatoes into halves lengthwise, hollow each half with a spoon, and place cooked flesh in a large mixing bowl. Add lettuce mixture, yogurt, Parmigiano Reggiano, thyme and salt; mix well.
Divide filling among sweet potato skins. Top with bleu cheese and return to roasting pan. Bake 15 to 20 minutes, until cheese is golden and sweet potatoes are warmed. Let cool 5 minutes, then serve. Serves 4.