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–+ servings

Twice-Baked Japanese Sweet Potatoes

5 | 6 reviews
This protein-filled twice baked sweet potato is exactly what I make when I want a filling, comforting, do-nothing dinner that still covers all of my nutritional bases. I’m a huge sweet potato girl, so knowing I can make a dish that just tastes like a light, fluffy sweet potato casserole but still gets all my protein in is an absolute dream. You can scale this recipe up or down as you need, and if you don’t have a sweet tooth, you can always skip the maple syrup for thinly sliced scallions.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 sweet potato

Equipment

Ingredients

  • 1 12-ounce Japanese sweet potato
  • 2 shallow tablespoons white miso paste
  • 1/2 cup (120g) whole milk skyr or greek yogurt
  • 1 tablespoon maple syrup, optional, optional, plus more for serving

Instructions 

  1. Set a rack to the center of the oven and preheat to 425°F.
  2. Wash and pierce the sweet potato all over with a paring knife. Set the potato on a quarter sheet pan to bake for 40-45 minutes, or until tender.
  3. Let the potato cool for a few minutes, then slice it down the center. Scoop out the majority of the potato into a bowl but leave the skin intact so you can re-stuff it.
  4. In a small bowl, mix together the scooped potato interior, 2 tablespoons white miso paste, 1/2 cup skyr or greek yogurt, and one tablespoon maple syrup (see Note). Mix and mash well.
  5. Scoop this back into the potato skin.
  6. Bake the potato for another 20-25 minutes, or until the top is brown and caramelized.
  7. Drizzle with maple syrup as desired and serve warm!

Notes

Note: If you want a more savory version of this recipe, omit the maple syrup in favor of thinly sliced scallions. 
Serving: 1 sweet potatoCalories: 474kcalCarbohydrates: 37gProtein: 22gFat: 1g