Twice Baked Sweet Potato with Goat Cheese
-
20 Mins
Prep Time
-
60 Mins
Cook Time
-
4
Servings
297
Calories
- 11g
Fat
- 40g
Carbs
- 13g
Protein
HIV

Ingredients
-
4 Medium Sweet Potatoes, washed
- 3 Cups Low-Sodium Chicken Broth
-
¾ Cup Green Lentils, raw
- 1 Tbsp Olive Oil
- 1 Bunch Green Onion, washed and thinly sliced (green parts only)
- 4 oz Crumbled, Pasteurized Goat Cheese, divided
- 3 Tsp Chopped Fresh Herbs, washed (thyme, sage, basil, oregano, etc.)
- Salt and Pepper, to taste
- Allergens:
- D Dairy
- View Substitutions
-
DDairy:
Replace goat cheese with silken tofu
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat oven to 450°F. Prick each sweet potatoes several times with a fork. Bake sweet potato for 45-60 minutes, depending on size, or until tender.
3.
Rinse Lentils Rinse lentils with water in a colander. Add lentils to saucepan with 3 cups chicken broth. Bring to a boil, reduce heat and simmer for an additional 20 minutes, until tender.
4.
Mix Ingredients Drain lentils in colander and add to a bowl. Mix in 1 Tbsp olive oil, chopped herbs, green onion and salt and pepper, to taste. Set aside.
5.
Let Cool When the potatoes have finished baking, remove from oven. When cool enough to handle, cut each potato in half, lengthwise, and scoop out filling into a bowl, leaving enough filling so the peel can stand on its own. Mash the sweet potato filling, then stir in half of the goat cheese and season with salt and pepper, to taste.
6.
Fill and Bake Fill each potato skin with goat cheese filling and top with herbed lentils. Place on a baking sheet and bake until warmed throughout, an additional 5-10 minutes. Remove from oven and top with additional goat cheese. Serve immediately and enjoy!
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Goat Cheese
Purchase pre-crumbled goat cheese.
-
Lentils
Purchase a prepared lentil salad.
-
Herbs
Use 1 tsp dried herbs instead of chopping fresh herbs.
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