Saturday, December 6, 2008

A Sweet Potato Side Dish

I have really taken a liking to sweet potatoes - probably because I'm controlling every aspect of the cooking process. These are baked and smothered with brown sugar and butter while they're piping hot so everything melts down in the cracks, and then topped with toasted walnuts and a dollop of sour cream to cut the sweetness. I think toasted pecans might be better, but walnuts were what I had on hand.

Medium Sweet Potatoes - 1 serves 2 people
Brown sugar
Toasted Walnuts
Sour Cream

Pre-heat the oven to 350. Wash the yams and pat dry, then wrap in tinfoil, and spear with a fork several times.
Bake in oven for an hour and 15 minutes - but this really depends on your oven. You may want to pull one out after an hour, and slice lengthwise to see if it is tender throughout. If it is not re-wrap the two seperate pieces and continue cooking until desired tenderness.
When they're ready pull them out, and slice them lengthwise. Cut a line down the center of each piece, and then cut additional lines across and gently smash down the flesh with a fork.
Smother pieces with brown sugar, and thin pads of butter while steaming hot.
Add a couple of tablespoons of toasted nuts and a dollop of sour cream and serve immediately .

I promise you're going to like it - if you like sweet potatoes. You can add as much or as little you like of all the toppings - I've realized that sweet potatoes are a very personal thing.

1 comment:

Steve and Dayna Magleby said...

mmm your recipes on here always get me drooling