04 February 2010

Super Bowl snacks: Healthy-ish sweet potato skins

sweet potato!

Hut hut. Pass the potato!

So, yeah...... scan the ingredients below. This isn't really a healthy recipe. True, sweet potatoes are indeed nutritional powerhouses. While "white" potatoes contain a surprising amount of vitamin C, the sweet guys feature a bounty of iron, vitamins A & C and dietary fiber. Consumed with another source of vitamin C (as we do frequently at Chez ST&F), the iron in sweet potatoes becomes what they call "bio-available." It's a more absorbable source of vegetarian iron.

Yep, I love em. So does Jacky, as you see above.

Anyway, sheesh... food nerd pipe down. Did someone say Super Bowl? Oh yes. I made these for the Big Game two years ago. Even Toby gobbled them up, and he's a bit of a traditionalist when it comes to naughty comfort food. He often looks askance at my hippy attempts at food makeovers. But, seriously, who can resist the unbeatable combo of caramelized sweetness, smokiness and spice?


Healthy-ish Sweet Potato Skins
- Makes 12 skins -

Shopping note: pick small sweet potatoes, so your snacks will be human-sized.

Preheat oven to 400˚F. Wash, scrubbing thoroughly, 6 sweet potatoes and place on a lined baking sheet (sweet potatoes tend to release liquid during cooking). Prick all over with a fork. Bake for 45 minutes or so, until the interior is just tender (not mushy) and your kitchen smells sweet. Meanwhile, chop up 2 or 3 rashers of bacon and fry until crispy. Drain on paper towels and reserve for garnish. Remove cooked potatoes and let cool long enough to handle them. Split in half and scoop out most of the cooked potato flesh (reserve for another use: mixed with regular mashed potatoes? blended with hot stock, lime and spices for soup?). Place sweet potato skins on the baking tray, cut side up. Sprinkle with a bit of grated cheese: Jack, sharp cheddar, pepper jack? Whatever you like, however much you like. Scatter the bacon over and broil until the cheese is bubbly. Remove from the oven and garnish with sliced scallions, chipotle crema (Mexican sour cream mixed with a bit of the sauce from canned chipotle chiles--go slow: they can be really spicy) and chopped cilantro. Serve with lime wedges.


I'll post photos of mine on Sunday!

Oh, did you miss yesterday's Super Bowl recipe? Check out Guacamole & Homemade Chips, La Mesa style

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