Monday, April 11, 2011


I just recently began eating sweet potatoes; the first time I tried them I really didn't like how...well, sweet they were. But after noshing on a few of a friend's fries and giving my own oven-roasted wedges a shot I got hooked.
Here is a recipe I found on Martha Stewart's Everyday Food website that looks absolutely delicious. And they are healthy for you so that's a definite bonus.
Let me know if you guys try these and what you think. :)
Bon Appetit!

Loaded Sweet-Potato Skins

We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Prep Time: 20 minutes
Total Time: 1 hur and 20 minutes plus cooling
Yield: 8

4 medium sweet potatoes {about 2 pounds total}, scrubbed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup low-fat buttermilk
1/4 teaspoon sweet paprika, plus more for garnish
4 slices bacon
1/4 cup reduced-fat sour cream
1 scallion, sliced for garnish

1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).

2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and two tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.



  1. It seems to be delicious!
    Your blog is amazing! Following! Follow back? <3