• Liz Talley - Urban Graze

Baked Sweet Potatoes


To Bake Whole Sweet Potatoes

Preheat oven to 425.

Line a rimmed baking sheet with parchment paper or foil. If using foil, brush or spray it lightly with oil. Don't skip lining your baking sheet! Sweet potatoes ooze caramelized sticky sugars as they roast.

Wash and dry the sweet potatoes. Stab with a fork 5-6 times and place on the prepared sheet.

If you leave them "naked" (not wrapped in foil), they'll develop a slightly crisp skin. To enhance the skin's flavor, you can rub with a little olive oil and season with salt and pepper.

If you prefer a soft skin, wrap each potato individually in foil after stabbing with a fork. Then place on the prepared sheet.

Bake for about 45 minutes, or until the skin has puffed and flesh is soft when you test with a fork. Time will depend on the size of the potatoes. Purple potatoes take a little longer.

Some topping ideas:

Butter

Maple Syrup

Cooked Apples

Toasted Nuts

Chili

Black beans

Avocado

Tomato

Corn

Sauteed Greens

Shaved Brussels Sprouts

Roasted Veggies- Broccoli, Cauli, Peppers

Onions

Cilantro

Yogurt

Cheese

Pulled Pork

SW Seasoned Chicken or Beef

Microwaving Whole Sweet Potatoes:

Wash and dry the sweet potatoes. Stab with a fork 5-6 times, place on a dish and microwave for about 5 minutes or until flesh is soft. Skin will be soft.

Recipe created or adapted by Liz Talley, Urban Graze

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