Oh sweet potatoes! If you hang around, you’ll see a fair few recipes involving this spud. Sweet potatoes are high in antioxidants, vitamins A and C, potassium, calcium, and fiber. Best of all, they taste like a sweet treat. Sweet potatoes are my go-to tasty carb source and I eat them nearly every day.
This is how the sweet potato is baked in our house:
Perfect Baked Sweet Potatoes
- 1-8 Sweet potatoes
- Seasonings * (optional)
Preheat oven to 430 degrees.
Line the baking sheet with aluminum foil (this will make the clean up a snap).
Don't forget get to wash those bad boys! Remember, they grow underground and there’s dirt in all their nooks and crannies. Scrub the sweet potatoes under running water and pat them dry. This prevents them from steaming and sizzling in the oven.
Poke the potatoes all over with fork (4 to 6 times per potato should work). This is a good time to get out all your aggression. Just don't stab your hand by accident.
Put the sweet potatoes on a baking sheet and cook for 30 minutes.
Flip over the potatoes and set the timer for 25-30 more minutes, depending on the size of your sweet potatoes.
Let them cool for a bit and cut them into portions before serving or putting them into a Tupperware box in the fridge to enjoy whenever!
*Seasoning ideas: pumpkin pie spice, nutmeg, cinnamon, ghee, sea salt, cumin, pepper, olive oil, coconut oil, lemon juice, maple syrup, bacon crumbles…I’m drooling now.