This photo speaks for itself.
Recipe: Serves 1
Preheat the oven to 400 degrees. Loosely wrap a sweet potato in foil and bake for 45-60 minutes. It is done when it is very soft and can be easily punctured. I like it so well done that the inside begins to caramelize and seep out 🙂
Combine a little under 1 tbsp melted canola butter, 1-2 tbsp skim milk, 1 1/2 tbsp light sour cream, a dash of salt, and about 5 whole walnuts in the smallest container for the Magic Bullet (or other blender) and blend until smooth.
Pour into a small microwavable bowl and microwave for 10 seconds. Let it sit for a few minutes to thicken.
Pour the sauce onto the sweet potato. Garnish with a few chopped walnuts and enjoy!
Walnuts * extremely high in omega 3 fatty acids and manganese! They also contain the antioxidants ellagaic acid which protect against cancer and help out the immune system.
Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.