Rosemary and thyme twice baked sweet potatoes

Ingrédients

• 2 large sweet potatoes
• 2 tablespoons plain yogurt (use Greek or European style for extra protein)
• 1/2 cup shredded cheddar cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• ~2 teaspoons freshly grated parmesan cheese (optional)

Préparation

1. 1

   In a 375 degree oven, bake the sweet potatoes on a baking sheet for one hour. When cool enough to handle, cut a small strip off of the top of each potato. Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell. Next, mash the potatoes with a potato masher. {If you prefer extra smooth potatoes, you can beat them with a hand mixer.} Add the yogurt, cheese, rosemary, thyme, and salt and stir until well combined.

2. 2

   Using a spoon, carefully scoop the potato mixture back into the skin shells. Top each potato with a little parmesan cheese, if desired. Put the potatoes back on the baking sheet and bake another 15-20 minutes at 375 degrees.