Baked Sweet Potatoes

Note from Marie: When I think of sweet potatoes, I usually think of some sugar-laden, marshmallow-topped casserole dripping with butter. Despite it's popularity, this dish -- in my opinion -- does a disservice to the one of the healthiest vegetables around. For one thing, the sugar in the casserole masks the naturally good flavor of sweet potatoes. And for another thing, the marshmallows and butter undermine the substantial health benefits sweet potatoes have to offer. If you are used to the marshmallow casserole, it may take you a while to adjust to a plain baked sweet potato, but I encourage you to try it. Sweet potatoes are extremely high in vitamin A and C, manganese, copper, fiber, potassium, and iron. And, unlike white potatoes, sweet potatoes have a stabilizing effect on blood sugar -- which means they can fit into a low-carb or low-sugar diet. My mom loves to serve baked sweet potatoes with a dollop of sour cream. Kids might enjoy them better with a dot of butter, teaspoon of brown sugar, and sprinkle of chopped pecans.

Serves 4.

Ingredients:

4 small sweet potatoes, washed and scrubbed

2 tablespoons olive oil

For Garnish and Serving:

Lite sour cream, or butter, brown sugar and pecans

Instructions:

Microwave potatoes, two at a time, for 6 minutes. This will substantially reduce cooking time.

Preheat oven to 400 degrees.

Line baking sheet with foil. Spread olive oil on baking sheet and on skins of potatoes. Bake for 20-30 minutes or until tender.

Prick with fork to create dotted X on top of each hot potato. Press in at ends of each potato to flesh up. Serve immediately with dollop of lite sour cream. Or, for a sweeter flavor, serve with a dot of butter, teaspoon of brown sugar, and sprinkle of chopped pecans.