Ninety nine times out of a hundred, when I’m served sweet potatoes, they’re mashed. And for good reason.
But these nutrient-dense, delightfully orange tubers can also be baked. Using this technique will result in warm, soft sweet potatoes with a crispy skin. Just add a little butter and cinnamon, and you have a Southern delicacy with very little clean-up!
2 sweet potatoes, scoured and washed
1 Tbsp olive oil
1 tsp cinnamon
butter to taste
1. Preheat oven to 400°. Puncture each potato several times with a fork. Thoroughly coat each potato in olive oil so they are glistening but not dripping oil. Place a pan on the bottom rack of the oven (to catch drippings), and potatoes on top, directly on oven rack.
2. Bake for approximately 45 minutes (or longer if your potatoes are very large or you are cooking a bigger batch).
3. Remove from oven and allow to sit for about five minutes. Slice open with knife, add a few pats of butter, and sprinkle with cinnamon. Add some brown sugar, too, if you’re so inclined.