• Liz Talley - Urban Graze

Sweet Potato Parfaits

Turn your sweet potato side dish into a very special feature. Serve the recipe below or your favorite mashed sweet potato recipe in a parfait dish or wide goblet.

Is also quite tasty with cinnamon- sometimes I serve for breakfast, with yogurt, dried fruit and nuts.

1 lb. cooked sweet potatoes

1 Tbsp. butter

Salt and pepper

¼ tsp. ground ginger

1 Tbsp. molasses (or maple syrup)

2 Tbsp. toasted, chopped walnuts

Scoop out and mash together with the other ingredients, except nuts. Spoon into parfaits and garnish with nuts.

To Bake Whole Sweet Potatoes

Preheat oven to 425.

Line a rimmed baking sheet with parchment paper or foil. If using foil, brush or spray it lightly with oil. Don't skip lining your baking sheet! Sweet potatoes ooze caramelized sticky sugars as they roast.

Wash and dry the sweet potatoes. Stab with a fork 5-6 times and place on the prepared sheet.

If you leave them "naked" (not wrapped in foil), they'll develop a slightly crisp skin. To enhance the skin's flavor, you can rub with a little olive oil and season with salt and pepper.

If you prefer a soft skin, wrap each potato individually in foil after stabbing with a fork. Then place on the prepared sheet.

Bake for about 45 minutes, or until the skin has puffed and flesh is soft when you test with a fork. Time will depend on the size of the potatoes. Purple potatoes take a little longer.

To Microwave Whole Sweet Potatoes

Wash and dry the sweet potatoes. Stab with a fork 5-6 times, place on a dish and microwave for about 5 minutes or until flesh is soft. Skin will be soft.

Recipe created or adapted by Liz Talley, Urban Graze

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