Savory Twice Baked Sweet Potatoes

These twice baked tubers are both sweet and spicy.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.

Step: 3

Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.

Step: 4

In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.

Step: 5

Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.

Step: 6

In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.

Step: 7

Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Per Serving: 335 calories; protein 5.9g; carbohydrates 46.5g; fat 14.7g; cholesterol 36.8mg; sodium 663.4mg.

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This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .