Prep Tip:
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.
Modern baked potato
23
PREP TIME
10 min
TOTAL TIME
20 min
Makes
4 Servings
Roberto Caruso
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 397,
- Protein
- 11 g,
- Carbohydrates
- 50 g,
- Fat
- 18 g,
- Fibre
- 8 g,
- Sodium
- 414 mg.
Wine Pairings
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.
FILED UNDER: Dinner fall recipes side dishes winter recipes
