Twice Baked Sweet Potatoes with Blood Orange Olive Oil and Maple Balsamic Vinegar


4 small-medium sweet potatoes (the long thinner ones work best for this recipe)

1 Tbsp Flying Olive Blood Orange Olive Oil

1Tbsp + 1 tsp Flying Olive Maple Balsamic Vinegar

1 tsp vanilla

Salt and pepper to taste

Cooking spray

2 Tbsp chopped dried cranberries (optional)

2 Tbsp roughly chopped pecans or walnuts (optional)


Scrub sweet potatoes. Place in a baking dish. Cook in a 350 degree oven until done, approximately 45 mins to 1 hour depending on the size of the sweet potatoes. Remove from oven and let cool.

Cut sweet potatoes lengthwise, top to bottom.  Carefully scoop out sweet potato from the skin and place in a food
processor. Set the potato skins aside. Add Flying Olive Blood Orange Olive Oil, Flying Olive Maple Balsamic Vinegar, vanilla, salt and pepper to food processor. Blend until smooth.

Scoop the sweet potato mixture out of the processor and back into the individual potato skins. If skins are badly ripped, discard and use the extra filling in the other potato skins. Lightly spray a baking dish lined with aluminum foil. Place filled potato skins in baking dish. Place in a 350 degree oven for about 30 minutes.

Remove from the oven, sprinkle with toppings and put back into the oven for approximately 10-15 minutes or until the tops are slightly golden brown.

Submitted by Barb L.