Virtual Cookery - My Online Recipe Book

I found this recipe in the Better Homes and Gardens magazine.

Ingredients:

• 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

1. 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.
2. 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. 
3. 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.
4. 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.

Per serving:

278 calories

19 g fat

31 mg cholesterol

527 mg sodium

26 g carbs

4 g fiber

3 g protein