Baked Sweet Potatoes with Citrus
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
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Whole Living, January/February January/February 2012
- Yield Serves 2
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Ingredients
- 2 small sweet potatoes
- 1/4 cup chopped toasted almonds or pecans
- Dash cinnamon
- Dash freshly grated nutmeg
- Flaky sea salt
- 2 orange wedges
Directions
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Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.
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Bake until tender, about 1 hour. Unwrap and split top with a knife.
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Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.
This was so good to start the day with. As an incentive to get some exercise, I used the 1 hour of baking time to do my 20 minute power walk as well as Week 1 and Week 2 yoga routines. This breakfast was well worth the work. I have a confession, though: rather than sharing, I hoarded the second one and stuffed it in the back of the fridge in foil for breakfast tomorrow.
This is pretty tasty, and just sweet enough to satisfy my breakfast sweet tooth (I'm usually a habitual cereal-and-milk eater). It was also quite filling. Not bad for a detox breakfast!