BAKED SWEET POTATOES WITH BUTTER AND SOUR CREAM TOPPING

MAKE IN ANY AMOUNT DESIRED

For years, I have hesitated to post the baked sweet potatoes to my recipe collection because it seems so obvious since they are made just like baked white potatoes. But, you know, every recipe I see using sweet potatoes incorporates brown sugar or maple syrup and the usual ‘pumpkin pie’ type spices, whether baked or mashed. Today, again, I saw a TV chef doing a stuffed sweet potato with the same spices. We all know that is really good, but there is something special about a sweet potato that doesn’t always require those sweeteners and spices. So, on the chance that you never thought to make a sweet potato that stands on its own, here is my very easy and delicious recipe. I serve this with poultry, pork, veal chops and, much to my surprise, it is delicious with tuna steaks. See the notes below for a microwave version that is even quicker.

INGREDIENTS

One sweet potato per person, about 4 to 6 ounces each

Butter

Sour cream (I use reduced fat)

Salt and pepper to taste

Freeze-dried chives, or chopped fresh (optional, but very good)

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. Add more butter or sour cream as desired, but I think less is better. As with white potatoes, the skin may be eaten or not.

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 with a paper towel. Microwave on high for about 20 minutes, turning halfway through, and checking for doneness depending on the wattage of your microwave. I prefer them baked but, unlike white potatoes, this works well.

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