Sunday, March 15, 2015

Perfectly Baked Sweet Potato

I have recently made the switch from baked potato to baked sweet potato (at least mentally).  I am loving these!  Here is a recipe for a perfectly baked sweet potato.  I've tried it a couple of times, and it was perfect each time!  After I bake these, I prepare them just like a regular baked potato, with butter, sour cream and salt and pepper.  We've even done a little bacon bits on them, and that was extra delicious.

Perfectly Baked Sweet Potato

Wash your sweet potatoes.  Poke each of them with a fork a few times.  Line the bottom of your oven with a sheet of tin foil.  Don't wrap the sweet potatoes with tin foil, and don't cook them on a baking sheet.  All you need to do is set them directly on the middle oven rack.  The tin foil on the bottom of the oven will catch any syrup drips that fall from your sweet potatoes.  Don't preheat your oven, just turn it on to 425 degrees after you put your sweet potatoes on your oven rack.  Bake it for 45 minutes, for 2-3 inch diameter sweet potatoes (1 hour for up to 4 inches, 1 hour 15 minutes for larger).  At the end of 45 minutes, turn the oven off, but leave the door closed.  Let the sweet potatoes sit in the oven for another 30 minutes, or so.  When you eat these, the skins should come right off.

1 comment:

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