This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"DO NOT PUT ALL YOUR TRUST IN ROOT VEGETABLES. WHAT THINGS SEEM TO BE MAY NOT BE WHAT THEY ARE." -Death, in The Truth, by Terry Pratchett
The thing I like about sweet potatoes is that they offer such great variety. They're also great for you, with about twice the fiber of a russet potato.
There is some confusion about the difference between sweet potatoes and yams. In the U.S. true yams aren't widely available, and what is marketed as yams are actually sweet potatoes. Because the U.S.D.A. Requires that sweet potatoes be also labeled as yams people can become confused. You might find them labeled either way, and the flesh can range from a soft yellow to rich orange.
I like to use the darker orange Jewel yam for my recipes. They are sweet and the flesh moist and creamy.
Servings: 1 | Serving size: 1 6-ounce yam with sour cream
Cooking Time: 45 Minutes
This recipe can easily be multiplied and can make good leftovers. Cube and serve in salads or reheat gently.
Wash the yam well.
Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F.
Bake the potato for about 40 minutes until it is soft. You’ll know because it will give slightly when pinched.
Serve with the butter and goat cheese. Sprinkle just a tiny bit of salt over the top.
Serving size: 6-ounce yam with toppings
|Calories 240||Calories from Fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 49g||19%|
|Dietary Fiber 7g||24%|
|Vitamin A 8%||Vitamin C 48%|
|Calcium 4%||Iron 6%|
|Vitamin K 4 mcg||Potassium 1448 mg|
|Magnesium 39 mg|