Sweet potato, I'm a fan. You're just so tasty. My Grandmother likes a good sweet potato, and I was recently at a steak restaurant that served my little steak with a side of baked sweet potato. So, I've just been loving these fluffy, knobbly little spuds lately. And word on the street is that they're really good for you (perhaps sans that delicious butter and cinnamon sugar). Tonight, I was making supper out of my sweet potato. It was a total invention, but turned out so yummy.
First, you need to bake your potato. Give it a good prod with a fork (there are urban legends that potatoes baked without doing this explode. Let's face it, who really wants to put that to the test?).
|Look at my purty fleur de sel! I found it at a local specialty store. It's the exact same stuff I bought for my mom when I was in Geneva. And yes, fancy salt gets me excited, y'all!|
Saute on medium-high until crispy.