My Mom just loved baked sweet potatoes with nothing but butter. Me, I like to dress them up with a hint of cinnamon. This method of preparing them is effortless and only takes 1/2 hour to bake, unless the potatoes are REAL big. Now sweet potatoes aren’t something a low-carber should be eating daily, mind you. But as you near goal weight you can allow yourself the occasional sweet potato. They are so nutritious and have a fiber deduction on the carb count as well, unlike white potatoes (a real no-no on low-carb). These are not suitable until you are in Pre-Maintenance or have reached goal weight. They are wonderful with baked fish, pork or BBQ.
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1 medium 6-oz sweet potato, washed
2 T. melted butter
1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon, said to be the best, from Penzey’s)
OPTIONAL: few drops maple extract stirred into melted butter for brown sugar flavor
DIRECTIONS: Wash potato and cut tips off each end. Cut in half lengthwise. Turn oven on to 400º. Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using. Now rub the cut side of the potato in the cinnamon-y butter. Place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes). When a knife tip can be inserted easily, they are done. Remove, serve and enjoy!
NUTRITIONAL INFO: Makes 2 servings, each contains:
11.5 g fat
17.35 g carbs, 2.7 g fiber, 14.6 g NET CARBS (use smaller potatoes to lower)
1.54 g protein
48 mg sodium