COOKING SMALL SWEET POTATOES RECIPES
MINI BAKED SWEET POTATOES RECIPE | COOKING LIGHT
Mini spuds are a great gluten-free side for lighter mains like salads or soups. Look for small sweet potatoes about the size of your fist, or cook two larger potatoes and serve half a potato to each person.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: 1 potato)
Number Of Ingredients 6
Steps:
- Prick sweet potatoes liberally with a fork. Rub potatoes with oil. Place potatoes and 1/4 cup water in a microwave-safe baking dish; cover with plastic wrap. Microwave at HIGH 15 minutes or until tender, checking for doneness after 10 minutes. Cool slightly. Partially split potatoes in half lengthwise; fluff flesh with a fork. Sprinkle with salt. Top evenly with sour cream and chives.
Nutrition Facts : Calories 119, CarbohydrateContent 21 g, CholesterolContent 5 mg, FatContent 2.8 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 1.1 g, SodiumContent 194 mg, SugarContent 6 g
SIMPLE SWEET POTATOES RECIPE | ALLRECIPES
Sweet potatoes (minus the sweet). These are best served hot! The inside mixture will cool things down so it's edible. Remember real butter. Temperatures are important because they create the textures. I hope you all enjoy! I have turned non-sweet potato eaters into sweet potato lovers with this recipe. If you're not into onions you can use celery.
Provided by Cansas Bell
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 3 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil.
- Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
- Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
- Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.
Nutrition Facts : Calories 680.6 calories, CarbohydrateContent 104.6 g, CholesterolContent 20.4 mg, FatContent 27.6 g, FiberContent 23 g, ProteinContent 10.1 g, SaturatedFatContent 7.8 g, SodiumContent 454.7 mg, SugarContent 20.7 g
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