I call this a baked sweet potato because it sounds better than what it actually is, which is microwaved. That being said, it tastes exactly the same and has the benefit of being on your lunch plate in about 5 minutes, a much shorter cooking time than baking. I love the fact that the skin gets crispy in both cases!
I like to add some Silan to this dish (Middle Eastern date syrup) but maple syrup works well also. Or you can just skip the added sweetener and have the potato simply dressed with only tahini and a spritz of lemon juice or tahini and a dash of hot sauce.
Recipe for one medium sweet potato.
1 medium sized organic sweet potato
2 tsps tahini
A bit of any of the options mentioned above
Scrub and wash the sweet potato very well, cut off any strings hanging from the ends.
Place, still wet, in the microwave and cook for 3 minutes. Turn over and cook for an additional 2 minutes.
Remove from the microwave, cur nearly in half lengthwise and roughly score the flesh.
Drizzle with tahini and whatever else you have decided to use to gild the lily.
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