It’s the Absolute Ultimate!! #11~ Sweet Potato Solutions

Moondoggie loves sweet potatoes and yams. I, on the other hand do did not. That’s right I have a tale to tell of how Gidget grew to love these colorful potatoes.

photo by kimberlykv

I’ve never been a big fan of the thanksgiving sweet-overload yams/sweet potatoes. Which is weird because I have a major sweet tooth. But when I started making them au naturale for the Chiquita as one of her first solids, Moondoggie got really offended. “What, you’ll make ‘em for her, but not me?” Fine, I thought, I’d recently had some sweet potato fries that weren’t that bad, so what the heck.

Plus, I had happend to come across a (surprisingly short and simple) recipe in Martha Stewart Living, that suggested 3 different topping ideas, and this intrigued me. So a few months ago I decided to try it out. We bought some Louisana Sweet Potatoes at our Farmer’s Market (obviously not local but I still prefer buying from the farmers).

As per Martha’s instructions I baked them, and then served them up just like a regular old baked potato, except, separate toppings for Moondoggie’s & my liking, inspired by Martha’s ideas.

Moondoggie’s toppings consisted of the standard butter, cinnamon & brown sugar.

But mine was topped with butter, sour cream, green onions, salt & pepper. Delish! I had never thought of putting unsweet toppings on a sweet potato!

We’ve basically had this side dish at least once a week ever since then!!

Here’s the lowdown (my version along with Martha’s topping ideas):

• Preheat oven to 400˚.
• Wash potatoes and set directly on oven rack, with a sheet of foil on rack below to catch drippings.
• Bake for 45-60 minutes, or until tender.
• Remove from oven, cut slit and fluff potato with a fork (skin should separate from potato very easily).
• Top with your choice of toppings!

Martha’s Topping Suggestions:

1. Classic: Divide 1/2 cup sour cream or crème fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper. {I want to try it this way!}
2. Savory: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Dived sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper. {This one sounds delish, too!}
3. Sweet: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt. {Right up Moondoggie’s alley.}

How do you like your sweet potatoes? Which one of Martha’s topping ideas to you like?

Tagged as: baked, food, sweet potatoes, the absolute ultimate