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Hi, I’m Betty and welcome to Betty’s kitchen. I’m continuing with my Southern dinner that I’m making for tonight. I just finished making the green beans, the country style green beans. They turned out great and what I’m going to do now is get this sweet potato ready to put in the oven. To do that, I would like for it to have a little bit of oil so I have canola oil sprayed. This is canola oil spray and I’ll just spray the outside of this sweet potato. You’ll notice that this is sort of very red style of sweet potato. There it will be white sweet potatoes and also the red style. Also, there’s a lot of confusion between sweet potatoes and yams.
They’re usually interchangeably around here; however they are two separate plants. They're two different vegetables. So either of them would be fine but we’re doing the baked sweet potato so I want to do that we got that nice and oily and then I want to spray a little sea salt and this is sea salt that you can get it your grocery store and you can just grind it to make a nice coding for the outside of your baked sweet potato and the main thing about this potatoes is the nice topping that I’m going to make to go with this so you’ll be seeing hat later and this dough will wrap this up so I could set it diagonally and wrap it around and then pull this ends up.
And then it will grow into a 350 degree oven and this isn’t very large so it might take 45 minutes to an hour it could be a longer, I will check it by pinching it, I’ll have pot holder and I will just squeeze and if it’s solve then a I know it’s down and it needs to come out of the oven. So that will hopefully be done that same time as our pecan crusted chicken so stay tuned and you’ll get to see all of this.
Sweet potato has been in the oven for one hour and it’s soft so I think it’s done so I’m going to open up and see what we have here and you need to watch for steam coming out and this is very hot and there is our baked potato, bake sweet potato. I’ll be cutting that and you can see it’s very soft and then I’ll bring it up. So that’s how it looks and when I served it I would use a little bit of salt from the table just a little bit and then I’ve made this gorgeous sauce to go with it and this sauce consist of two add ons and that is soften butter and brown sugar and what would taste better on a bake sweet potato then mix two items.
So I’m just going to put a little bit of that in there and close this back up and let it silk in while the other parts of dinner are getting ready and a few minutes we’ll have our pecan crusted chicken and our country Southern green beans, our baked sweet potato and our blue berry muffins and I’ll see you back then.
So we have our Southern dinner all prepared, this is the baked sweet potato with a nice topping that I showed you, the brown sugar butter topping. I’ll put a little bit more than in and I love that and then I’m going to take one piece of the corn crusted chicken really nice very Southern, here are my country style green beans put a few on my plate and I might as well put my muffin on here and I have a little bit of butter to go with my muffing and I’ll also have my glass of ice tea, so I’m already to go and I do have some lot of cover desserts from recent days, yesterday we did the Father’s day, ice cream pan and then I think maybe the day before that we did the pancake and I have topped it with some Swedish nut topping. So I hope you enjoy this meal.