Twice Baked Sweet Potatoes with Balsamic Onions & Goat Cheese

Ingredients

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Balsamic vinegar

  1 ½ tbsp or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Italian Seasoning

  McCormick

  ¼ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Goat cheese

  Soft type

  4 oz or 113g

• Balsamic Glaze

  Bertolli

  2 tbsp or 200g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 350°F. Line a baking tray with parchment paper.
2. Poke holes in each sweet potato, rub with olive oil, and sprinkle with sea salt. Roast for 1 hour, or until tender.
3. Let the sweet potatoes cool for 10 minutes, then cut in half and scoop out the insides, leaving a thin layer to support the skin.
4. While potatoes roast, sauté onions in 2 tbsp of olive oil for 5-8 minutes. Add balsamic vinegar, stir, and cook for 1-2 more minutes until absorbed.
5. Combine sweet potato filling with balsamic onions, garlic, Italian seasoning, salt, pepper, and half the goat cheese. Mix until smooth.
6. Fill potato skins with the mixture, top with remaining goat cheese, Parmesan, and a sprinkle of Italian seasoning. Bake for 15 minutes.
7. Drizzle with balsamic glaze and garnish with parsley before serving.

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