Stuffed Sweet Potatoes
2 medium-large sweet potatoes
2 oz. cream cheese
2 tsp. balsamic vinegar
1 tsp. soy sauce
¼ tsp. garlic powder
Dash pepper
Milk
¼ c. thin strips roasted red sweet pepper* (about 1” long)
Sour Cream
Snipped chives
Bake sweet potatoes.
Scoop out flesh, leaving ⅛” - ¼” inside to serve as a lining for the paper-thin skin. Combine in a bowl with cream cheese, vinegar, soy sauce, garlic powder, and pepper. Add a splash of milk if needed to bring to a creamy consistency of your liking. Stir in peppers.
Spoon the mixture into the potato shells. Broil on top rack for 3-5 minutes, or until nicely browned. Garnish with sour cream and chives.
*Tip: quick-roast pepper by holding the whole, uncut pepper over the stove on a fork until it is charred.
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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