Baked Sweet Potatoes with Butter, Sour Cream and Chives

Make in any amount

For years, I hesitated to add this baked sweet potatoes recipe to my collection. It seems so obvious since they are made just like baked white potatoes. However, every other recipe I see using sweet potatoes incorporates brown sugar or maple syrup and the usual 'pumpkin pie' spices, whether baked or mashed. We all know that is very good, but there is something special about the natural flavor of a sweet potato that does not require sugar and spice. So, here is my very easy and delicious recipe. Baked sweet potatoes can be served in place of other potatoes for most any meal. See the notes below for a quick microwave version. For a lighter dish, omit the butter and use reduced fat sour cream or nonfat plain Greek yogurt.

Ingredients

• One sweet potato per person, about 4 to 6 ounces each
• Butter to taste, preferably unsalted (see comments above)
• Sour cream (can use reduced fat)
• Salt and pepper to taste
• Chopped fresh or freeze-dried chives

Preheat oven to 400° F. Scrub sweet potatoes and cut an 'x' in the top of each. Bake until fork-tender, about 50 to 60 minutes. Open at the cut and top with about 1/2 teaspoon butter and 2 teaspoons sour cream for each potato. Season with salt, pepper and chives. Serve immediately.

Notes: Add more or less butter or sour cream as desired, but I think less is better. As with white potatoes, the skin can be eaten or not, but it has a lot of flavor and nutrition. The potatoes can be baked at a slightly higher or lower temperature if the oven is being used for an entrée. Adjust the baking time as needed.

Microwave Version: When I am in a pinch for time, I make these in the microwave. Prepare the potatoes the same way. Place on a heavy duty paper plate or microwave-safe dish and cover loosely with a paper towel. Microwave on high for about 15 minutes, depending on the wattage of your microwave, turning halfway through, and checking for doneness. Although I prefer them baked, microwaving works very well.