When it comes to spud choices, I prefer sweet potatoes over white potatoes, any day Although both types are practically fat-free (at least, before you add all the traditional toppings!) and provide a good source of potassium, sweet potatoes have more fiber and beta carotene, which boost immunity and bone density.
For me a drizzle of olive oil and a sprinkle of salt before roasting in the oven is all a sweet potato really needs. But on occasion, when I want to splurge, I will spruce them up with a few add ins. I made the Twice Baked Sweet Potatoes below for a family party and they were a huge hit. Mixed with equal parts butter and cream cheese they are fluffy and flavorful and sure to please.
Twice Baked Sweet Potatoes
(adapted from Food Network)(printable recipe)
2 sweet potatoes, even in size and scrubbed
2 tablespoons brown sugar
2 tablespoons butter, room temperature
2 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.