Recipe Courtesy of: www.wellnessroadtrip.com
4 rounder sweet potatoes (the skinny ones are harder to work with)
1 head (yes the whole head about 6 cloves - if clove is too big split it in half) garlic
1/2 cup shredded cheese (optional)
½ cup non-fat Greek yogurt
1 Tbs. extra virgin olive oil for baking potatoes
2 Tbs. butter
Salt and pepper
Preheat oven to 350.
Place each sweet potato on a square of aluminum foil. Drizzle with about a 1/2 teaspoon of olive oil and a small pinch of sea salt.
Cut about an 1/2 inch off the top of the garlic bulb. Put the bulb in an aluminum foil square and drizzle with olive oil, just like potato. You will only use about 4-6 cloves, but you can save additional roasted garlic for other recipes.
Wrap up potatoes and garlic and pop them in the oven, sitting directly on the rack.
Bake for 1 hour.
Remove potatoes and garlic and open up foil. Allow potatoes to cool enough to handle them.
Split the sweet potatoes in half and scoop out the middles. Put the scooped out potatoes in a medium bowl. Transfer skins to a greased baking sheet.
Pull apart the garlic bulb and gently squeeze each clove so the roasted garlic pops out.
Put the garlic in with the potatoes. Add the cheese, Greek yogurt, 2 TBS olive oil and season with salt and pepper.
With a potato masher, mash to combine.
Fill the potato skins with the filling.
Return to oven and bake 5-10 minutes to melt the cheese and rewarm.