Twice baked sweet potatoes

A new gluten free, mostly plant based recipe for your viewing pleasure. :)

This was inspired by a recipe in a cookbook I picked up at the library, but I changed it up a little bit so it had a more middle eastern flavor rather than Mexican and it was delicious! And sweet potatoes/yams are so good for you with all of that beta carotene. :)

This is a really easy recipe, but you need to be home for a while so you can bake the potatoes in the oven.

1. Wash and prick 3 sweet potatoes
2. Bake at 350 in foil lined baking pan for 1 1/2 hours
3. Split potatoes down the middle lengthwise and scoop out flesh, leaving enough around the edges for the skins to hold their shape.
4. In a bowl, combine scooped out potato, 1/2 stick butter, 2 tsp cinnamon, 1 tsp cardamom, 1/2 tsp salt
5. Scoop mixture back into potato shells. Top with minced onion and a sprinkling of mozzarella cheese
6. Bake 10 minutes or till cheese melts.

YUM!!

BTW - I found it easier to smash up the cardamom pods with the mortar and pestle if I added the cinnamon in with it.