I found this recipe in the Better Homes and Gardens magazine.
- 4 medium sweet potatoes
- 2 Tbsp coarse salt
- 1 Tbsp (crushed) cumin seeds
- 1 stick (softened) butter
- 1 Tbsp maple syrup or honey
- 1 tsp crushed red pepper flakes
- canola or peanut oil (for frying)
- about 1 dozen fresh sage leaves
- Preheat oven to 375 degrees Fahrenheit. Wash and scrub the sweet potatoes. Mix salt and cumin together. While the potato skins are still damp, run all over with the salt/cumin mixture (reserve any remaining for another use). Bake directly on the oven rack for 1 hour, turning once to crisp evenly on all sides.
- Meanwhile, for spiced butter, in a bowl, stir together the softened butter, maple syrup, and crushed red pepper. Roll into a log using wax paper, and let it chill.
- Heat 3 inches of oil in a medium saucepan over medium heat. Fry the sage leaves for 2 minutes, or until crisp. Drain on paper towels.
- Cool the potatoes for 5 minutes. If desired, brush off some salt from the skins. With a sharp knife, slice the potatoes open, lengthwise. Push the ends toward the center to open each potato. Top with a Tablespoon of spiced butter and a few sage leaves.
19 g fat
31 mg cholesterol
527 mg sodium
26 g carbs
4 g fiber
3 g protein