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Baked Sweet Potatoes with Citrus

Detox Cred: Eating this winter superfood is one of the best ways to get more beta-carotene, an antioxidant the body converts to immunity-boosting vitamin A. The hearty but low-calorie root veggie is also great for weight loss. Bake several of these ahead and store in your fridge for up to 3 days.

  • Servings: 2
Baked Sweet Potatoes with Citrus

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012

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

  1. Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.

  2. Bake until tender, about 1 hour. Unwrap and split top with a knife.

  3. Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.

Reviews (3)

  • LittleRedFrog 23 Jan, 2014

    These were good but were lacking a little something and I couldn't figure out what... until the next day while I was preparing another one and realised I had left off the salt on the day before.
    DON'T forget the salt as it brings everything together.
    They're also nice and filling.
    Lovely.

  • jenniealice 10 Jan, 2012

    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.

  • lhiggins88 9 Jan, 2012

    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!

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