Baking sweet potatoes intensifies their sweetness, so they’re pretty much ready to eat as soon as they come out of the oven. If you’re hankering for a way to enhance the natural sugars, try drizzling the potatoes with maple syrup, or topping with brown sugar, cinnamon, and freshly grated orange zest. For a more savory dinner, top with caramelized onions, or garlicky chickpeas with feta and fresh herbs. Roasted broccoli is also a favorite. Store un-baked potatoes in a cool, dark, dry place. And remember: sweet potatoes have a far shorter shelf life than regular potatoes, only 2 to 4 weeks.
6 medium sweet potatoes, unpeeled
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Calories from fat 50%
Sat fat 7g
How to Make It
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.