Sweet potatoes are so good! They are a complex carbohydrate, high in fibre, rich in beta carotene, and have a low glycemic index (which means that it metabolizes slowly in your body, keeps you from getting hungry, and prevents sugar spikes which make you tired). Yams and sweet potatoes are so similar that they can be interchanged as far as I'm concerned. When I bake sweet potatoes I line the cookie sheet with foil which helps the clean up.....the sweet potatoes ooze sugar and burn the pan otherwise. I will bake 4 potatoes for hubby and I, with the intent to use the other two the next night to add to another meal. Remember what I said about left overs? If you plan ahead you can really cut down on the time you spend in the kitchen. When the sweet potatoes are cooked, I take two off the cookie sheet for our dinner.....then just wrap up the other two in the foil that I used to line the pan. The pan is clean, we have part of our dinner cooked for tomorrow night.....what could be easier? This recipe is just simple baked sweet potatoes, and I will follow up with another recipe that would be suitable for putting on a buffet.
Heat over to 475 degrees
4 sweet potatoes...scrubbed and patted dry
1 cookie sheet lined with foil
Earth balance butter, and brown sugar
Poke the potatoes with a sharp knife in a few places and place on the cookie sheet. Bake for about 45 minutes until a knife inserts smoothly in the center of the potato. Run a knife down the center of the potato lengthwise and carefully open. Put a pat of Earth Balance and sprinkle with a
touch of brown sugar.
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