Sweet. A little spicy. A little crunchy. This Twice Baked Sweet Potato with our Organic Whole Milk Plain yogurt and delicious Cilantro Avocado Pomegranate topping checks all the things on our list for the perfect baked sweet potato. Twice Baked Sweet Potatoes Go to recipes By Danny Seo Vegetarian American Gluten Free Main DishesSweet. A little spicy. A little crunchy. This Twice Baked Sweet Potato with our Organic Whole Milk Plain yogurt and delicious Cilantro Avocado Pomegranate topping checks all the things on our list for the perfect baked sweet potato. Ready In: 1 hour 30 minutes Level: Medium Prep: 10 minutes Cook: 1 hour 20 minutes Yields: 2 servings Print RecipeIngredients2 medium sweet potatoes2 jalapeños3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain, additional yogurt for topping1 Tbsp apple cider vinegar1/2 small shallot1 ripe avocados1/4 c pomegranate seeds1 small bunch cilantro de-stemmed and chopped roughly olive oil ground pepper directionsTwice Baked Sweet Potatoes:Step 1 Preheat oven to 425° F.Step 2 After using a fork to poke a few steam holes in the skins, tightly wrap each sweet potato in aluminum foil. Bake for 60 minutes, or until tender. Cool for a few minutes before handling.Step 3Remove foil, and cut potatoes in half, lengthwise. Scoop out a majority of flesh, and place in large bowl. Set aside potato skins.Step 4 Place jalapeños over an open flame, and allow to blister for about 4 minutes, rotating every 30 seconds. Allow to cool. Using a dish towel, rub off the charred skins. De-stem, and scoop out seeds and inner, light-colored flesh. Dice jalapeños.Step 5 Fold in diced jalapeños and yogurt to sweet potato flesh.Step 6Fill potato skins with mixture. Drizzle on olive oil, and sprinkle on ground pepper.Step 7Bake for an additional 15-20 minutes, or until the tops are golden. Avocado Pomegranate Relish:Step 1 Mince shallot. In a small bowl, combine with apple cider vinegar.Step 2 Fold in avocado, pomegranate seeds and cilantro.Step 3 Garnish sweet potatoes with a dollop of yogurt and a scoop of avocado-pomegranate relish.