23
Roberto Caruso
4 medium sweet potatoes, washed very well
1/2 250-g brick cream cheese, at room temperature
1/2 cup finely grated cheddar
1/4 cup sour cream
57-mL jar pimento peppers, drained and finely chopped
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup finely sliced green onions
Prick unpeeled sweet potatoes several times with a fork. Microwave on high until tender, turning halfway through, 5 to 8 min. Transfer all 4 potatoes to a platter. Let sit until they are cool enough to handle.
Stir cream cheese with cheddar, sour cream, pimentos, garlic powder, salt and onions. Season with pepper.
To serve, cut an X diagonally along the top of each potato. Push from end to end until the flesh pops out slightly. Fluff the flesh with a fork. Scoop 2 tbsp pimento cheese on top of each potato.
Calories 397, Protein 11g, Carbohydrates 50g, Fat 18g, Fibre 8g, Sodium 414mg.
PIMENTO SWEET POTATOES Pair it with: A food-friendly grüner. One of the best wine matches for vegetarian dishes is a grüner veltliner (pronounced GROO-ner velt-LEEN-er). Wines made from this grape work especially well with veg like these cheesy sweet potatoes. Our pick: Grooner Grüner Veltliner, Austria, $14.
To bake in the oven, prick unpeeled sweet potatoes and place on a baking sheet. Bake in centre of a preheated 425F oven until tender, 45 to 55 min.