Sweet Potatoes. The best healthy food (that just doesn’t taste healthy) ever. It’s hearty, it goes with almost anything, it’s found in a whole host of cuisines and it’s pretty inexpensive.
We always have sweet potatoes in our house. They live in a cabinet next to the regular potatoes and onions, but they never seem to stay that long. I add them to curries, chop them up to include in empanadas, shred them to add to chutney, add to rice salads…oh, and they’re pretty good roasted and baked.
When I first met my husband (I won’t tell you how long ago) he was a meat and potatoes guy. He had a long list of dislikes, but not a whole lot of great reasons as to why he didn’t like these items. In my family, that’s a challenge, admittedly a very hard one for him at times (I’m looking at you broccoli and brussel sprouts) but one that he has, for the most part overcome (he eats sushi, vegan carrot soup and any Indian curry I put in front of him…). Yet sometimes he is nostalgic, and who doesn’t like to indulge nostalgia?
He has a memory of his grandmother Janet, who was a fantastic spitfire of a woman, making twice baked potatoes. There’s obviously more to the memory, but this is the only part that discusses food so…there you have it folks…instead of making regular potatoes I decided to use sweet potatoes because…because we love them.
I like to use simple ingredients when I can, the less the better and this recipe is no different.
This is what you need; (serves 4)
2 large sweet potatoes
2 tbsp. sour cream
2 tbsp. shredded extra sharp cheddar cheese
1/8 tea salt
1/8 tea pepper
Preheat the oven to 350 F
Bake your potatoes or zap them in the microwave. I usually zap them. I know, I know, it’s not the best for you, but it’s easy, and I don’t have to think about them while I’m prepping the rest of the meal.
When your potatoes are done, slice in half and scoop out most of the insides, making a potato skin boat.
In a small bowl add sweet potato “meat”, sour cream and cheese. Whip up (I use a fork). When fairly creamy, add mixture to each of the boats. Top with salt and pepper.
On a baking sheet covered in tin foil or in a pie dish (which is what I used) place potatoes and bake for 15-20 minutes. The potatoes should be slightly crispy and the cheese should be melted.