Sweet Morning Potato

Serves 1

1 sweet potato or yam, scrubbed and dried
1/4 cup plain or vanilla yogurt
1 tablespoon pure maple syrup
2 tablespoons chopped nuts (walnuts, cashews, almonds, etc.)

Heat the oven to 375°F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40 to 50 minutes. Remove them from the oven and let them cool enough to handle.

→ Make-Ahead Tip: One or more sweet potatoes can be cooked ahead of time and kept refrigerated for about 5 days. See Recipe Notes for reheating instructions.

Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.

Recipe Notes
To warm a pre-cooked sweet potato, place it in a microwave on medium-high for one minute, then additional ten second increments if needed, or heat it in an oven or toaster oven on 375°F for 5 minutes.