Sweet potatoes, once the major source of nourishment for Native Americans and early settlers, are rich in potassium, calcium and vitamins A and C. They’re plentiful, inexpensive and versatile. You can mash, bake, fry, grill or sauté them. They can be a side dish or the main course, so I’m sure we’ll be seeing lots of delicious recipes now that autumn is officially here.
For this recipe, I’ve taken one of my favorite (and easiest) side dishes (the twice-baked potato) and handled the sweet potato the same way, using only healthy ingredients that add both to the taste and nutritional value of this winter superfood.
Ingredients (based on one potato):
- 1 potato per person
- 1 Tbs Greek yogurt per potato
- 1 small pat butter (optional)
- drizzle of honey
- sprinkle of cinnamon
- sprinkle of gluten-free panko
- sprinkle of sage, finely chopped
- sprinkle of turmeric
- pinch of salt
Directions:
Preheat oven to 400 degrees Fahrenheit.
Wrap potatoes in foil and bake for about 45 minutes, or until you can pierce easily with a fork (potatoes can be cooked ahead of time, then refrigerated until ready to continue).
Remove from the oven, slice off the very top of each, scoop out the potato and add to a bowl.
Add to the bowl yogurt, the honey, pinch of salt, turmeric and cinnamon.
Mix and spoon back into the skins. Sprinkle with the panko, sage and turmeric
Place back in the oven and heat through for about 15 minutes, or until warmed through.
