Baked Sweet Potatoes With Yogurt Rice Topping Recipes

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• Preheat the oven to 450 degrees F.
• Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
• Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

BAKED SWEET POTATOES WITH YOGURT-RICE TOPPING

Steps:

• Preheat oven to 450 degrees F.
• Score the surface of the sweet potatoes several times with a fork, then bake in an oven-proof pan about 35 to 40 minutes or until tender.
• Meanwhile, in a separate bowl, combine yogurt, rice, apricots, salt & pepper.
• When potatoes are done & cool enough to be handled, slit each one down the middle & EITHER remove several tablespoons of flesh to make room for the filling, OR slit each potato enough so that they can be opened enough to contain the filling.
• Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.
• Garnish with toasted pecans & serve!