Saturday, February 2, 2013

Baked Sweet Potatoes

(8 7 servings)

These were so tasty, I ate the entire enormous potato!

Sweet potatoes are in season in Texas at the moment and like many other things in this state, they are huge! I picked out four which were similar in size and they weighed a total of four pounds! They are inexpensive and packed with vitamin A and C, as well as a decent amount of calcium.

These baked sweet potatoes were so flavourful and moist, they were delicious with just salt and pepper. You could add a touch of cayenne or cinnamon (or both!) as well as a dab of butter to yours, if you prefer.

4 large sweet potatoes, about 4 lbs
olive oil
salt and freshly grated pepper, to taste
a few pinches cayenne, optional
a few pinches cinnamon, optional
a few dabs of butter, optional

Preheat oven to 400°F.

Wash the potatoes and then coat them lightly in the olive oil. I often prick them with a knife first, but I forgot this time and nothing exploded in my oven. 

Place them in an even layer in a jelly roll pan or something with sides. Line the pan with aluminum foil first, if you like. The potatoes do ooze at times and this way it's just easier to clean up afterwards.

Bake the potatoes for about 55-65 minutes or until they feel soft to the touch. Remove from the oven and allow to sit for 3-5 minutes. Adjust the baking time if your potatoes are larger (heaven forbid!) or smaller.

Slice each potato in half lengthwise with a sharp knife, sprinkle with salt and pepper as well as the cayenne or cinnamon if you like. Serve with butter, if using.

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