Sweet, creamy, and delicious. These sweet potatoes take about 1 hour to roast in the oven or toaster and make a great accompaniment to virtually any dish. If you’re looking to make a complete meal, check out these links: Maple and Ginger Glazed Salmon, Sweet and Spicy Grilled Ribs, or Grilled Swordfish with Mango Salsa. They are also great as a stand alone snack. Sweet potatoes are high in vitamin A and also provide a good dose of potassium and calcium. (Source: USDA) By not adding too much sugar, you can maintain the healthiness of this vegetable and still have an amazingly sweet and delicious side dish. Not to mention too, how easy they are to make! (You don’t even have to peel them!!)
Ingredients:
- 2 tbsp. brown sugar
- 1 tbsp. molasses
- 2 tbsp. butter
- salt + pepper to taste
Method of Preparation:
- Wash 4 sweet potatoes and prick with a sharp knife. This allows the steam to escape while baking and prevents the potatoes from exploding in your oven!
- Place pricked potatoes on a baking tray and place in a preheated 450F degree oven for about 45 minutes – 1 hour or until a knife can easily pierce through the potato.
- Remove from the oven and allow to cool for 10 minutes.
- Slice lengthwise and scoop out the inside flesh into a bowl.
- Add in the 2 tablespoons of brown sugar, the 1 tablespoon of molasses, butter, and a pinch of salt and pepper. Omit butter or replace with margarine to make it dairy-free.
- Use hand-held electric beaters (or a whisk) to whip to a creamy consistency. About 1 minute.
- Scoop the filling back into the potato skin shells and enjoy or top with sour cream and chives too, if desired.