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Baked Sweet Potatoes

By Amy Topel

Serves 6-8

Ingredients

3 pounds (about 4 large sweet potatoes)
1/2 cup heavy cream
1 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup turbinado sugar
1/2 cup whole toasted unsalted almonds

Method

Place potatoes in cold water, bring to boil and cook until tender, approximately 45 minutes. When very soft when pierced with a knife, remove from the water and allow the potatoes to cool. Meanwhile, place almonds and sugar in a food processor and grind to a very coarse meal. Set aside. When the potatoes are cool enough to handle, peel and place them in a bowl and mash with a whisk or potato masher. Add the heavy cream, salt, pepper, nutmeg and cinnamon and stir to combine. Taste and adjust seasonings. Place sweet potato mixture in a 9-inch square baking dish and top with the nut and sugar meal. Just prior to serving, bake at 350°F for 20 minutes.

Nutrition Highlights

A small study conducted by the USDA in 2003 showed that ingestion of less than half a teaspoon of cinnamon a day could potentially lower blood sugar levels as well as triglyceride, total cholesterol and LDL levels.

Tips

All cassia cinnamon is spicier than true cinnamon, and the sticks have a much harder texture. Because it is very difficult to grind cassia cinnamon into a fine powder, it's best to purchase it already ground.