::nom:nom::

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

Ingredients

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

Directions

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.

-S.*