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Mini Baked Sweet Potatoes

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

Serves 4 (serving size: 1 potato)

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

Nutrition Information

  • calories 119
  • fat 2.8 g
  • satfat 1.1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 194 mg
  • calcium 40 mg
  • sugars 6 g
  • Est. Added Sugars 0 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 sour cream and chives.