Five weeks into this project and I am already slacking with missing a post. The stretch from the last week of January/first week of February was a difficult one. The end of my November-January “busy season” is always a challenge. Add in having to close out the month on Friday, Jan 31st and my brain was pretty much broken.
Also, our refrigerator decided to stop working. So, the last few weeks have involved lots of adulting, which is one of my least favorite things to do.
Before everything went to shit, I made a cheese stuffed sweet potatoes recipe that was in my mom’s “friends and family” recipe binder. I really wasn’t sure what to expect with this one. First of all, it said to “cook sweet potatoes in salted water” which made no sense to me. The only way that I have ever known to cook a sweet potato is in the oven (or air fryer). The recipe mixes the sweet potatoes with cheddar cheese and sour cream which seemed like a really strange combo to me.
But, the note on this one says that it is a favorite of Sue Wood (my mom) and I had most of the ingredients on hand so I went for it.
Cheese Stuffed Sweet Potatoes
4
servings30
minutes15
minutesIngredients
4 large sweet potatoes
3/4 C shredded cheddar cheese
1/2 C sour cream
1/ C firmly packed brown sugar
Directions
- Cook sweet potatoes in salted water. Peel, mash and combine with remaining ingredients. Beat until light and fluffy. Put in a baking dish and bake at 400 degrees for 15 minutes. (May coop out sweet potatoes, mix pulp according to above directions and return to hulls for baking.) Freezes well.
My opinion on this one was that it was just ok. The main reason that I usually eat sweet potatoes is because they are fairly healthy. The extra stuff (cheddar cheese, sour cream) did not really add any flavor to the dish so it just kind of tasted like a regular sweet potato side dish but with a ton of extra ingredients that make it less good for you. This recipe will likely go into the “I am glad that I tried it once but probably won’t make it again” pile.