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Mini Baked Sweet Potatoes

Mini Baked Sweet Potatoes

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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.


  • 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

Nutritional Information

  • Calories 123
  • Fat 1.2g
  • Satfat 0.2g
  • Monofat 0.9g
  • Polyfat 0.1g
  • Protein 2g
  • Carbohydrate 26g
  • Fiber 4g
  • Cholesterol 0mg
  • Iron 1mg
  • Sodium 192mg
  • Calcium 40mg
  • Sugars 5.5g

How to Make It

Step 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.

Step 2

Partially split potatoes in half lengthwise; fluff flesh with a fork. Sprinkle with salt. Top evenly with chives.

Watch the video: Microwave-Baked Sweet Potato Recipe: Delightful Sweet Potato Recipes