It seems that most people serve sweet potatoes as some sort of dessert dish. I have never cared for them that way, so for years I just didn’t eat them. Boy was I missing out! I have found many delicious uses for sweet potatoes and it all started with eating them baked with all the trimmings, just like a regular baked potato.
The advantage to baked sweet potatoes is that they are very nutritious and don’t do such a number on your blood sugar. The only disadvantage is that they take longer to cook. Here is how I make mine:
1 sweet potato
Preheat oven to 400-450. Rinse sweet potato, place it in a glass baking dish, and cover. Depending on the size of the potato, bake for 45min to 1½ hour. When it is soft and oozes juice, it’s done. Remove from oven and peel. Top as you would a regular baked potato; I use butter, sour cream, bacon bits, and salt. I also like chives on my potatoes, but find they don’t do much for a sweet potato.
One large sweet potato is usually enough for two people as a side dish or can be a meal in itself for one person.