This was deceiving. When I first read the recipe, I was super skeptical. I never would have thought all these ingredients combined would actually taste good.
First of all, I have a love/hate relationship with sweet potatoes. I have to be in just the right mood, and it has to have just the right things on it.
So when I saw Havarti cheese, I was super curious, yet scared all at the same time.
I’ll save you the hassle of emotions I went through just to make these. It smelled amazing as they baked plain, it smelled amazing as I caramelized the onions with brown sugar. It smelled amazing as it cooked in the oven and it tasted pretty darn good. Wait, it tasted amazing.
I paired it up with some barbecue chicken made with my Grandma’s Barbecue Sauce and it was a fantastic dinner in general.
So, seriously. Give this a try.
Here’s how to make it!
recipe adapted from Cheeky Kitchen
5 sweet potatoes
2 tsp butter
1/2 onion, diced
1 tablespoon brown sugar
1/2 tsp pepper
2 cups baby spinach
1 cup white corn
2 tablespoons plain Greek yogurt
5 slices havarti cheese
Preheat oven to 350 degrees. Scrub the sweet potatoes and bake them for 40-50 minutes, or until tender.
Remove the sweet potatoes from the oven. Place them on a wire rack and allow them to cool slightly, then slice in half. Scoop the center out of each sweet potato, leaving some meat in the skins. Place the filling in bowl and mash with a fork.
Turn oven up to 400 degrees.
In a large skillet, melt butter over medium-high heat. Add the onion and saute for 2-3 minutes until translucent, then add the brown sugar and saute until caramelized, about 2 minutes more. Add the pepper.
Mix in the spinach, stirring until wilted. Then add the corn.
Pour the spinach mixture into the bowl with the sweet potatoes and mix.
Spoon the sweet potato mixture into the center of each sweet potato boat. Top with the cheese, a half a slice to each potato skin.
Slide the potato skins into the oven. Bake for 15-18 minutes, or until the cheese is melted and bubbly.