These twice baked sweet potatoes eat like a meal!
|2||large sweet potatoes|
|2/3 cup||leftover de-boned turkey|
|1 cup||cooked long grain white rice|
|1 tbsp||salted butter|
|1/4 cup||cream cheese|
|1/4 cup||goat cheese|
Prepare rice as per package directions (typically 1/2 cup of uncooked rice will yield the 1 cup of cooked rice required for this recipe). Set aside when done.
Meanwhile, wash both sweet potatoes. Prick with a fork all over the outside of both potatoes.
Microwave the whole potatoes on a plate on high for 16 minutes, turning once halfway through.
Allow the potatoes to cool slightly. While they are cooling, chop the turkey into very small pieces.
Preheat the broiler to LOW in your oven.
Halve and scrape out the inside of the sweet potatoes leaving approximately 5mm all around the edges and bottom of the potatoes.
Keep the sweet potato insides, and put into a large bowl.
Combine the insides of the sweet potatoes with rice, butter, and cream cheese. Use a potato masher to mix thoroughly. Stir in turkey.
Divide the mixture evenly among the hallow sweet potato shells.
Place the stuffed sweet potatoes skin side down on an ungreased baking sheet. Top each potato with 1 tbsp. of crumbed goat cheese.
Broil for 6-10min or until cheese starts to turn slightly golden brown.
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