Hot baked sweet potatoes topped with a sweet and spicy compound butter
Baked potatoes are an easy and tasty side dish for any meal, but during the fall and winter I love swapping regular russets and yukon golds with sweet potatoes or yams. Sweet potatoes have a lot more flavor than regular potatoes and are also more nutritious (make sure to eat the skin, too, which contains a lot of fiber). I play up the sweetness by making a molasses-chile butter that melts into the hot potato and adds richness and contrast. Don't skip a sprinkle of finishing salt, which adds a light crunch and enhances all the inherent flavors of the potato. This recipe is a great side dish to any protein and would be a nice alternative to the traditional candied yams on a Thanksgiving table. Or stuff the potatoes with roasted veggies or beans and enjoy a filling vegetarian meal.
- Baked Sweet Potato Fries
- Sweet Potato Cakes with Creamy Herb Dip
- Baked Potato Bites
Baked Sweet Potatoes with Molasses-Chile Butter:
- Preheat the oven to 425F.
- Wash and dry 4 sweet potatoes and place in the hot oven.
- Bake the potatoes for 35-45 minutes, or until tender.
- In a small bowl, mix together 3-4 tbsp. room temperature butter, 2 tsp. molasses, and 1 tsp. chile powder.
- When the potatoes are ready, slice a slit down the center of each potato and add in a spoonful of the molasses-chile butter. Sprinkle with coarse sea salt.
Serves four-eight (side dish)