Sweet potatoes, once the major source of nourishment for Native Americans and early settlers, are rich in potassium, calcium and vitamins A and C. They're plentiful, inexpensive and versatile. You can mash, bake, fry, grill or sauté them. They can be a side dish or the main course, so I'm sure we'll be seeing lots of delicious recipes now that autumn is officially here.
For this recipe, I've taken one of my favorite (and easiest) side dishes (the twice-baked potato) and handled the sweet potato the same way, using only healthy ingredients that add both to the taste and nutritional value of this winter superfood.
Ingredients (based on one potato):