iFor ➋2 medium size sweet potatoes
2 ts butter
⅛ ts cinnamon
Select sweet potatoes that have smooth, firm skins. (Don’t buy sweet potatoes that have bruises, decayed spots, sprouts or wrinkled skin.) Don't keep them in a refrigerator.
Scrub the potatoes with a vegetable brush with cold water. Blot the potatoes dry with a paper towel.
Prick the skins with a fork. This will allow steam to escape while they cook.
Microwave the potatoes (on a microwave-safe plate) for 10 m (@ 850 w).
Remove the potatoes from the oven and place them on a cutting board.
Put each potato inside a clean kitchen towel. Gently roll the potato inside the folds of the towel to loosen the flesh.
Remove the potatoes from the towel and place them on on a plate.
Use a sharp knife to cut an “X” in the top of each potato.
Use a towel or hot pads to press on the skin of the potato. The flesh will push upward and the potato will split open easily.
Dot each potato with butter.
Sprinkle cinnamon over the butter.
Mash the butter and cinnamon into the sweet potato flesh.
Serve immediately.
Scrub the potatoes with a vegetable brush with cold water. Blot the potatoes dry with a paper towel.
Prick the skins with a fork. This will allow steam to escape while they cook.
Microwave the potatoes (on a microwave-safe plate) for 10 m (@ 850 w).
Remove the potatoes from the oven and place them on a cutting board.
Put each potato inside a clean kitchen towel. Gently roll the potato inside the folds of the towel to loosen the flesh.
Remove the potatoes from the towel and place them on on a plate.
Use a sharp knife to cut an “X” in the top of each potato.
Use a towel or hot pads to press on the skin of the potato. The flesh will push upward and the potato will split open easily.
Dot each potato with butter.
Sprinkle cinnamon over the butter.
Mash the butter and cinnamon into the sweet potato flesh.
Serve immediately.
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