Baked
Sweet potato skins become crisp and flavourful when rubbed with
coarse salt and cumin before baking. Dollops of butter spiked with maple syrup
and crushed red pepper melt into the fluffy centres for a luscious spicy-sweet taste.
Good and Healthy
“ Sweet potatoes are one of
my go-to favourites as a side
or dessert,” BHG Test Kitchen
nutritionist Elizabeth Burt says.
“ One medium potato has over
twice the recommended daily
allowance for Vitamin A, and a
third for Vitamin C. And it’s also
high in fibre, especially when
eaten with the skin.”
Cumin-Rubbed Sweet
Potatoes with Sage
The spiced butter makes enough for leftovers and
is a great topper for rice. To store, place the log in
a freezer bag and freeze up to six months. Cut off
slices as needed.
prep
25 minutes
roast
45 minutes
OVEN
191°C
INGREDIENTS
4
medium sweet potatoes
2
tbsp coarse salt
1
tbsp cumin seeds, crushed
1
stick butter, softened
1
tbsp maple syrup or honey
1
tsp crushed red pepper flakes
Canola or peanut oil for frying
Fresh sage leaves (about a dozen)
PREPARATION
1. Preheat oven to 191°C. Wash and scmb potatoes.
Mix together salt and cumin. While skins are still
damp, rub all over with salt mixture (reserve any
remaining salt mixture for another use). Bake directly
on oven rack for 1 hour, turning once to crisp evenly
on all sides.
2. Meanwhile, for spiced butter, in a bowl stir together
softened butter, maple syrup, and crushed red pepper.
Roll into a log, using waxed paper and chill.
3. Heat 3 inches of oil in a medium saucepan over
medium heat. Fry sage leaves for 2 minutes or until
crisp. Drain on paper towels.
4. Cool potatoes for 5 minutes. If desired brush
off some of the salt from the skins. With a sharp
knife, slice open lengthwise. Push the ends toward
the centre to open each potato. Top with about a
tablespoon of spiced butter and a few sage leaves.
Each Serving
278 cal, 19gm fat, 31 mg chol, 527 mg
sodium, 26 gm carb, 4 gm fibre, 3 gm pro.
