A baked potato is a satisfying option when it comes to a healthy lunch or dinner, but if you’re strapped for time, it might be out of the question. Medium-sized potatoes take at least one hour to cook in the oven and sometimes that’s just too long to wait. This Italian-style ‘baked’ sweet potato takes less than 30 minutes to prepare from start to finish, making it a great choice – even if you’re in a rush.
You can make this dish with white potatoes, but I love the added nutrition and flavor that you get with sweet potatoes. Despite being higher in sugar, sweet potatoes have more vitamin A, vitamin C, fiber and fewer calories and carbs than white spuds.
This recipe is best when you make it fresh, but if that isn’t an option, you can prepare it in advance and warm it up when you’re ready to eat. Simply follow the recipe as it is until the third to last step – don’t put the potato in the microwave for the second time. Keep the mozzarella pearls and cherry tomatoes separate in one container, the herbs in a second container and the potato in a third. When you’re ready to eat, warm the potato up in the microwave for 5 minutes. Top with the cherry tomatoes and mozzarella and heat for another minute. Sprinkle with the herbs and enjoy!
1 medium-sized sweet potato
2 tablespoons Greek yogurt
1 tablespoon low-fat cream cheese
1 teaspoon lemon juice
4 cherry tomatoes
4 small mozzarella pearls (or 2 tablespoons shredded mozzarella)
2 small leaves of fresh basil (or 1/4 teaspoon dried basil)
2 small leaves of fresh oregano (or 1/4 teaspoon dried oregano)
1 teaspoon chopped fresh chives (or ½ teaspoon dried chives)
Scrub the sweet potato with cold water and dry it with a kitchen towel.
Prick it all over with a fork – about 20 times – and place it on a microwave-safe plate. Cook on full heat in the microwave for 10 minutes until fully cooked through.
As the potato is cooking, in a medium-sized bowl beat together the Greek yogurt, cream cheese and lemon juice until smooth.
Slice each of the cherry tomatoes and mozzarella pearls in half.
If you’re using fresh herbs, finely chop the basil, oregano and chives with a sharp knife.
When the potato is cooked, slice it in half – watch out for the hot steam which will rise out of the center – and scoop out the orange flesh.
Add the flesh to the bowl with the Greek yogurt, cream cheese and lemon juice and mash all the ingredients together until well combined.
Scoop the creamy potato mixture back into the skins and microwave for another 5 minutes.
Place the cherry tomato and mozzarella pearl halves on the potato and cook in the microwave for another minute.
Sprinkle the herbs on top and serve.