Recipe courtesy of Ree Drummond
Baked Sweet Potato with Sour Cream and Mint
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 79
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 41 mg
- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 79
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 41 mg
Ingredients
Directions
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
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