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Baked Sweet Potato

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Baked Sweet Potatoes have a tender, creamy center with naturally caramelized sweetness and deliciously roasted skin. Serve them simply with butter and seasonings or customize them with your favorite toppings.

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil, optional
  • 1/2 teaspoon salt, optional
  • 2 tablespoons butter, for serving
  • Black pepper, optional
  • Fresh herbs, optional

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
  2. Scrub the sweet potatoes thoroughly under running water to remove any dirt, then dry them well with a clean kitchen towel.
  3. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
  4. For crispier, more flavorful skin, lightly rub the sweet potatoes with olive oil and sprinkle with salt. Skip this step if softer skin is preferred.
  5. Arrange the sweet potatoes on the prepared baking sheet, leaving space between them.
  6. Bake for 45–60 minutes. Smaller sweet potatoes may cook more quickly, while larger potatoes may require additional time.
  7. Check for doneness by inserting a fork or small knife into the thickest part. The sweet potatoes are ready when it slides in easily and the centers are completely soft.
  8. Cool for a few minutes, slice open lengthwise, and gently fluff the centers with a fork. Add butter, black pepper, fresh herbs, or other desired toppings and serve warm.

Notes

  • Baking time depends on the size and thickness of the sweet potatoes, so use tenderness rather than time alone to determine doneness.
  • Bake sweet potatoes without foil for more roasted, slightly crisp skin. Wrapping them in foil produces softer skin.
  • For a sweet variation, top with butter, cinnamon, maple syrup or honey, and chopped pecans or walnuts.
  • For a savory variation, add butter, salt, black pepper, shredded cheese, chives, sour cream, or Greek yogurt.
  • For a complete meal, top with black beans, corn, avocado, salsa, cheese, chili, or cooked meat.
  • Store cooled baked sweet potatoes in an airtight container in the refrigerator for 3–4 days.
  • Reheat in a 350°F (175°C) oven until hot throughout or microwave for a faster option.
  • Cooked sweet potatoes can be wrapped individually and frozen in a freezer-safe container or bag. Thaw in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/baked-sweet-potato/