Mini spuds are a great gluten-free 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.
4 (4-oz.) sweet potatoes
1 teaspoon canola oil
1/4 cup water
1/4 teaspoon kosher salt
1/4 cup light sour cream
4 teaspoons finely chopped chives
Est. added sugars 0g
How to Make It
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.
Partially split potatoes in half lengthwise; fluff flesh with a fork. Sprinkle with salt. Top evenly with sour cream and chives.
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