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Tasty Sweet Potatoes
Baked, mashed, whipped, candied, roasted, twice baked, savory or sweet, any way you prepare sweet potatoes is fine by me. They’re delicious and good for you too. Tasty Sweet Potatoes are baked and then topped with butter, bacon, dried cranberries and drizzled with honey. Sweet potatoes are high in iron, magnesium, calcium, and iron. Natural compounds called carotenoids give sweet potatoes their rich color. Carotenoids are also antioxidants, which means they have the power to protect your cells from day-to-day damage.
Sweet Potato Facts
This edible tuber belongs to the morning glory family and is native to tropical areas of the Americas. There are many varieties of sweet potatoes but the two that are widely grown commercially are a pale sweet potato and the darker-skinned variety Americans tagged “yam” to distinguish it from its lighter-fleshed kin. In actuality, the true YAM is not related to the sweet potato at all.
Good For You
The pale sweet potato has a thin, light yellow skin and light yellow flesh. Its flavor is not sweet and after being cooked, it has a texture much like that of a white baking potato. The darker sweet potato has a thicker skin which can range in color from dark orange to pale red. The flesh is sweeter and moister than the pale variety and ranges in color from vivid to deep orange. Sweet potatoes are high in vitamins A and C. Sweet potatoes are good for you and can be made in a multitude of different ways.
Sweet potatoes topped with honey, butter, bacon and dried cranberries
- 2 large sweet potatoes
- 2 pats butter
- 4 slices crispy bacon, crumbled
- 4 tablespoons dried cranberries
- 4 tablespoons honey
Preheat oven to 375 F.
Scrub sweet potatoes and pat dry with a dish towel. Place each potato on a foil square. Drizzle with a small amount of vegetable oil. Prick each sweet potato several times with a fork. Wrap loosely in foil. Place on a baking sheet and put in oven. Bake for 30 minutes to 1 hour. Cook time varies depending on size of potato (Sweet potatoes are done when a sharp knife or fork inserted in the center glides all the through).
Remove potatoes from oven, unwrap the foil, do not remove potatoes from foil. With a sharp knife, slit potatoes down the center, lengthwise. Squeeze the sides of the sweet potatoes to expose some of the potato. Top each potato with 1 pat of butter, sprinkle 2 tablespoons of bacon on each potato, sprinkle 2 tablespoons dried cranberries on each potato. Drizzle 2 tablespoons honey over each potato. Fold foil over potatoes.
Bake for 5 to 10 minutes
For this recipe we used Ocean Spray Dried Cranberries.
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