Twice Baked Lime Sweet Potatoes

When I made the Grilled Chicken in a Lime Frost Sea Salt Brine, I also made these incredibly light twice baked sweet potatoes as well. I added a tablespoon of shredded cheese on top to entice my little one to eat them (which worked by the way!), but you certainly can leave the cheese off for a complete vegetarian side dish. These were creamy and tangy with a hint of lime and accompanied our meal perfectly! I didn't have much time so I microwaved these but if you prefer the taste of an oven baked potato better, simply place in the oven and bake at 350 degrees for about 45-60 minutes. 

Twice Baked Lime Sweet Potatoes
2 Large Sweet Potatoes, skins washed
1 Lime, zest and juice
1 tsp. The Spice and Tea Exchange Lime Frost Sea Salt (or you can substitute regular sea salt)
1/2 tsp. Fresh Ground Black Pepper
1/4 c. Reduced Fat Shredded Cheddar Jack Cheese


Place potatoes on a microwave safe dish lined with paper towels. Microwave the potatoes on high for 7 minutes, then turn them over for an additional 5-8 minutes until the potato is soft when pierced with a sharp knife. (Cooking time will depend on the size of the potato). Carefully cut the potato in half, lengthwise (it will be VERY hot!), scoop out the insides and add to a bowl. Next, add the lime zest and juice, salt and pepper and mash until smooth. You can use a hand masher or an electric one, which I prefer to get them extra creamy. Sprinkle 1 tbsp. of the cheese on top, place in an oven safe dish or pan and bake at 425 degrees for approximately 10 minutes or until the cheese is melted. Serves 4.  


Points+=3pts. per half


Enjoy!

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Shared at Amee's Savory Dish Fit and Fabulous Fridays 3/9/12