Oven-baked sweet potatoes are naturally sweet, tender inside, and lightly crisp on the outside—a versatile dish perfect as a side, main, or base for toppings. Simple, healthy, and satisfying.
⭐ Why You’ll Love This Recipe
-
Naturally sweet and caramelized
-
Soft, fluffy interior
-
Minimal ingredients, maximum flavor
-
Gluten-free, vegan, and nutrient-packed
-
Perfect for meal prep or weeknight dinners
🛒 Ingredients (Serves 4)
-
4 medium sweet potatoes
-
2 tbsp olive oil (or melted butter)
-
½ tsp salt
-
¼ tsp black pepper (optional)
Optional toppings: butter, cinnamon, honey, Greek yogurt, shredded cheese, avocado, nuts
🔥 Instructions
1. Prep the Oven
-
Preheat oven to 200°C / 400°F
-
Line a baking sheet with foil or parchment (optional for easy cleanup)
2. Prepare Sweet Potatoes
-
Scrub potatoes clean and pat dry
-
Pierce each potato 4–6 times with a fork
-
Rub with olive oil, salt, and pepper
3. Bake
-
Place potatoes directly on the oven rack or baking sheet
-
Bake for 45–60 minutes, depending on size
-
Potatoes are done when a knife or fork slides in easily
4. Serve
-
Slice open lengthwise and fluff the inside with a fork
-
Add desired toppings or enjoy plain
🍽 Serving Ideas
-
Simple: Butter + sea salt
-
Sweet: Honey + cinnamon + nuts
-
Savory: Cheese + green onions + sour cream
-
Hearty: Topped with beans, chili, or roasted vegetables
🌱 Variations
-
Vegan: Olive oil + plant-based toppings
-
Spicy: Sprinkle chili powder or smoked paprika
-
Meal Prep: Bake extra, store in fridge, and reheat for quick meals
-
Breakfast Style: Add yogurt, granola, and fruits
💡 Pro Tips
-
For crispier skin, bake unwrapped
-
Larger potatoes need slightly longer baking
-
Store leftovers in the fridge for up to 4 days
-
Reheat in oven for best texture
🥗 Nutrition Highlights
-
High in vitamin A, fiber, and potassium
-
Naturally low in fat
-
Gluten-free and plant-based friendly
- 4 med. sweet potatoes, cooked, peeled and sliced
- 1/4 c. melted shortening
- 1/4 c. brown sugar
- 1 tbsp. grated orange rind
- 1/4 c. orange juice
- 1/4 c. bourbon
- 1/4 tsp. ginger
No comments:
Post a Comment