My friend at the gym taught me this sweet potato recipe.

Ingredients

• 4 pieces Sweet Potatoes (medium, about 200 g each, scrubbed clean)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 teaspoon Salt (kosher or sea salt)
• 1 medium Red Bell Pepper (diced)
• 2 stalks Green Onion (thinly sliced, green parts only)
• 2 large Eggs (beaten)
• 1 cup Grated Cheese (sharp cheddar or mozzarella, grated)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Wash and dry the sweet potatoes. Prick each potato all over with a fork, then rub with olive oil and sprinkle with salt.

   Time: PT5M

3. First Bake

   Place the potatoes on a baking sheet and bake for 45 minutes, or until a fork slides in easily.

   Time: PT45M

   Temperature: 400°F

4. Prep Fillings

   While the potatoes bake, dice the red bell pepper, slice the green onions, beat the eggs in a small bowl, and grate the cheese.

   Time: PT10M

5. Mash and Mix

   Remove the baked potatoes and let cool for 5 minutes. Cut each lengthwise, scoop out a small amount of flesh, and mash it lightly in a mixing bowl. Stir in salt, black pepper, diced bell pepper, green onion, beaten eggs, and half of the grated cheese until well combined.

   Time: PT10M

6. Second Bake

   Spoon the mixture back into the potato shells, sprinkle the remaining cheese on top, and return to the oven for 15 minutes, or until the cheese is melted and lightly golden.

   Time: PT15M

   Temperature: 400°F

7. Serve

   Remove from oven, let rest 2 minutes, then serve hot as a side or light main dish.

   Time: PT0M

Nutrition Facts

Calories

285

Protein

9 g

Carbohydrates

38 g

Fat

11 g

Fiber

5 g