Monday, January 17, 2011

Sweet Potatoes Baked on the Wood Stove

Half of a baked sweet potato with pineapple, Greek yogurt and maple syrup
 This probably comes as no surprise to anybody but I have a sweet tooth.  For calorie-containment purposes, I like to combine courses of a meal - main course and dessert, for example, so that I can have my "cake and eat it too".  This combination of sweet potato with fruit was very satisfying and filling, as a 2-in-1 meal.

Sweet potatoes, maple syrup, pineapple and Greek yogurt (forgot to add)
1.  Scrub sweet potatoes (if you're going to eat the skin, which I do)
2.  Plan on at least 1 medium sized potato per person, as a main course
3.  Bake in a 400F/200C oven for an hour, till tender or place in a cast iron Dutch oven and "bake" on top of a wood stove.

4.  The wood stove method takes longer, plan on closer to 2.5 hours.  It's hard to maintain high temps for an hour.

For easier clean up, place a bit of aluminum foil inside the pan or under the potatoes in the oven
5.  Sweet potatoes have a lot of natural sugars, so as they bake, they will start to caramelize and drip.  I put my potatoes on the medium-level oven rack and put a piece of aluminum foil underneath to catch the drippings.  

6.  To serve, split the potatoes open, add a 1/4 cup of drained pineapple, a tablespoon of Greek yogurt, and a tablespoon of maple syrup. 

It's sort of like eating deconstructed sweet potato pie!


Weight Watchers PointsPlus: 400 grams sweet potato or about half a large, 1/2 cup canned pineapple, 1 tablespoon greek yogurt, 1 tablespoon maple syrup for 7 points.

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