TWICE BAKED SWEET POTATOES

4 large sweet potatoes
1 container siggi’s Coconut 2% yogurt
2 tablespoons unsalted butter
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Optional topping: siggi’s Coconut 2% yogurt or Plain 4% yogurt

Instructions

Preheat oven to 375°F.
Scrub the sweet potatoes and place them on a lined baking sheet. Bake in the oven until tender when pierced with a knife, about 1 hour. Remove from oven and let cool.
Halve the sweet potatoes lengthwise. Scoop out the flesh, leaving a ¼-inch border. Place the flesh in a food processor with the yogurt, butter, cinnamon, nutmeg, and ginger. Process until smooth.
Place the potato skins on a baking sheet. Using a piping bag, pipe the filling into the shells. Alternatively, you can spoon the filling with a spoon. Sprinkle the potatoes with chopped nuts and brown sugar.
Bake in the oven until filling is warm and nuts are toasted, about 10 minutes. Serve plain or with a dollop of yogurt on top.