Shepherd's Pie Stuffed Baked Potatoes
For almost a decade I bartended and ran a bar here in NYC.
It was a pub: casual, relaxed and the kind of place that welcomed you as much on a Saturday night as it did on a Tuesday afternoon.
Sweet Potato Souffle
"We're NUMBER ONE! We're NUMBER ONE!"
This is the chant of sweet potatoes everywhere...
What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!
It outscored the next highest vegetable by more than 100 points!!
But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!
Sounds pretty good doesn't it? ;)
RECIPE:
5 lbs sweet potatoes
1 tsp cinnamon
1/4tsp nutmeg
1/8tsp cloves
2tsp Salt
1/4 cup honey
2Tbs Dark brown sugar
2 egg
2 container Oiko Greek Yogurt - Plain
Pecans and dried cranberries to top
Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine. Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!
