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Mini Baked Sweet Potatoes

Photo: Rachel Johnson
Yield

Serves 4 (serving size: 1 potato)

Mini spuds are a great gluten-free and paleo side for lighter mains like salads or soups. Look for small sweet potatoes about the size of your fist, or cook two larger potatoes and serve half a potato to each person.

Ingredients

  • 4 (4-oz.) sweet potatoes
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 4 teaspoons finely chopped chives

Nutrition Information

  • calories 123
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 192 mg
  • calcium 40 mg
  • sugars 5.5 g

How to Make It

  1. Prick sweet potatoes liberally with a fork. Rub potatoes with oil. Place potatoes and 1/4 cup water in a microwave-safe baking dish; cover with plastic wrap. Microwave at HIGH 15 minutes or until tender, checking for doneness after 10 minutes. Cool slightly.
  2. Partially split potatoes in half lengthwise; fluff flesh with a fork. Sprinkle with salt. Top evenly with chives.