Sweet potatoes baked once is good; sweet potatoes baked twice is great!
4 organic sweet potatoes*
1/4 cup (60 ml) soft butter
1 tsp. (5 ml) each: packed organic brown sugar and ground cumin
1/3 to 1/2 cup (80-120 ml) Mexican crema, crème fraîche*, sour cream, or plain organic yogurt (or dairy-free almond yogurt)
1/2 tsp. (2,5 ml) shredded organic orange peel
1 Tbs. (15 ml) organic orange juice
1-2 tsp. (5-10 ml) organic honey
optional: ground cinnamon and/or 2 Tbs. (30 g) toasted pine nuts
A.
1. Line a baking sheet with foil.
2. Prick each sweet potato twice with a fork.
3. Place them on the baking sheet and bake for 45-60 minutes.
4. Remove from the oven and let them cool enough to handle.
5. Reduce oven to 375F (245C).
B.
1. Cut each potato in half lengthwise.
2. Scoop out the cooked pulp from six of the potato halves, leaving the shells. Put the pulp in a bowl.
3. Remove all the pulp from the remaining halves, discarding or cut the skills to add to another dish. Add the pulp to the bowl.
4. Add butter, brown sugar, and cumin to the bowl, mash with a potato masher until smooth.
C.
1. Using a spoon, fill the six shells with the mashed sweet potato mixture.
2. Transfer to a foil-lined baking sheet.
3. Bake 20-25 minutes at 375F (245C)
4. In a small bowl, combine the crema, orange peels, orange juice, and honey.
5. Drizzle the mixture over the twice-baked potatoes.
6. Sprinkle with cinnamon and/or pine nuts.
*Make your own French crème fraîche for another dish, since it takes 8-24 hours to harden.
1 cup (240 ml) organic whipping cream
2 Tbs. (30 ml) organic buttermilk
1. Place the whipping cream in a small saucepan on low and heat just until it is almost warmed. Do not overheat or it will not thicken.
2. Add the warmed cream and buttermilk in a glass container.
3. Cover and let it stand at room temperature from 8-24 hours, or until it is very thick.
4. Stir well before covering and refrigerate up to 10 days.
*sweet potatoes
Mexicano Dos veces al horno patatas dulces
Serves 6
Preheat the oven to 425F (220C)
4 organic sweet potatoes*
1/4 cup (60 ml) soft butter
1 tsp. (5 ml) each: packed organic brown sugar and ground cumin
1/3 to 1/2 cup (80-120 ml) Mexican crema, crème fraîche*, sour cream, or plain organic yogurt (or dairy-free almond yogurt)
1/2 tsp. (2,5 ml) shredded organic orange peel
1 Tbs. (15 ml) organic orange juice
1-2 tsp. (5-10 ml) organic honey
optional: ground cinnamon and/or 2 Tbs. (30 g) toasted pine nuts
A.
1. Line a baking sheet with foil.
2. Prick each sweet potato twice with a fork.
3. Place them on the baking sheet and bake for 45-60 minutes.
4. Remove from the oven and let them cool enough to handle.
5. Reduce oven to 375F (245C).
B.
1. Cut each potato in half lengthwise.
2. Scoop out the cooked pulp from six of the potato halves, leaving the shells. Put the pulp in a bowl.
3. Remove all the pulp from the remaining halves, discarding or cut the skills to add to another dish. Add the pulp to the bowl.
4. Add butter, brown sugar, and cumin to the bowl, mash with a potato masher until smooth.
C.
1. Using a spoon, fill the six shells with the mashed sweet potato mixture.
2. Transfer to a foil-lined baking sheet.
3. Bake 20-25 minutes at 375F (245C)
4. In a small bowl, combine the crema, orange peels, orange juice, and honey.
5. Drizzle the mixture over the twice-baked potatoes.
6. Sprinkle with cinnamon and/or pine nuts.
*Make your own French crème fraîche for another dish, since it takes 8-24 hours to harden.
1 cup (240 ml) organic whipping cream
2 Tbs. (30 ml) organic buttermilk
1. Place the whipping cream in a small saucepan on low and heat just until it is almost warmed. Do not overheat or it will not thicken.
2. Add the warmed cream and buttermilk in a glass container.
3. Cover and let it stand at room temperature from 8-24 hours, or until it is very thick.
4. Stir well before covering and refrigerate up to 10 days.
*sweet potatoes
- have a much lower glycemic index than white potatoes (45 compared to 75-100)
- people on low-glycemic diets can eat sweet potatoes without limitation
- baked sweet potato has almost twice the antioxidant value of a baked russet potato
- sweet potatoes cook in half the time
- millions of people in Africa, S. Asia, the Pacific and the Caribbean consume large amounts of sweet potatoes: US adult eats only 3-4 pounds (1,4-1,8 kg) a year
-modified "Mexican Fiesta!" by Better Homes and Garden
