Looking for a really simple way to prepare this amazing produce? Great for your health and tastebuds!
1. Wash 'em clean.
The worst way to ruin a sweet potato casserole is with a gritty texture. Scrub the skins lightly to get rid of any dirt and soil.
2. Line your baking sheet with foil.
Sweet potatoes tend to get a little juicy while baking and these juices can caramelize and be a pain to clean up. Lining the baking sheet first insures an easy clean up.
3. Poke holes!
The pricking technique is always used when baking regular or sweet potatoes—the holes help to reduce baking time and ensure the potatoes won't burst by providing steam vents.
4. Bake until tender.
How can you tell when they’re done? Stick a fork into the thickest part of the potato. If there’s no resistance, it’s good to go.
5. Keep them dry.
A lot of recipes call for rubbing the sweet potatoes in olive oil after pricking, but we find that it's not necessary—unless you intend on eating the potato with the skin on! Oil will help the skin crisp up a bit during the baking process and develop a more delicious flavor.
4 sweet potatoes, scrubbed clean
4 tbsp. butter
Salt to taste
Ground black pepper to taste
Preheat oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork.
Bake until tender, 45 to 50 minutes.
Let cool, then split the tops open with a knife and top with a pat of butter.
Season with salt and pepper before serving.
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