My mom just loved baked sweet potatoes with nothing but butter on them. Me, I like to dress them up with a hint of cinnamon and a hint of brown sugar. So I have blended her favorite way to cook them along with mine for this creation. This method of preparation is effortless, fast and you can make a lot of them for a crowd at one time using a larger baking pan! I just love to have any leftover halves for breakfast the next day, dotted with more butter and cinnamon. 🙂 Shown above with pork chop and delicious kale with bacon. But tonight, I’m serving these potatoes with some baked ham leftover from the holidays.
Now sweet potatoes aren’t something a low-carber should be eating daily, mind you, but I have a couple left in the house from the Holidays, so I’m springing for higher carbs to finish them off. Sweet potatoes are so nutritious and have a fiber deduction on the carb count as well, something white potatoes can’t really boast about. These are not suitable until you are in Pre-Maintenance or have reached goal weight. Added note: these are wonderful with baked fish, pork, ham, BBQ beef or JUST BY THEMSELVES!
1 medium 6-oz sweet potato, washed
2 T. melted butter
1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon from Penzey’s)
OPTIONAL: few drops maple extract stirred into the 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. With cut side of the potatoes still down, 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:
175 calories, 11.5 g fat, 17.35 g carbs, 2.7 g fiber, 14.6 g NET CARBS, 1.54 g protein, 48 mg sodium