How to Bake a Perfect Sweet Potato
Baked Sweet Potato Sweet potatoes make a tasty and satisfying side dish for warm winter meals, as well as a nutritious substitute for white potatoes. While both are good sources of fiber, potassium and magnesium, ounce for ounce, sweet...
Sweet potatoes make a tasty and satisfying side dish for warm winter meals, as well as a nutritious substitute for white potatoes. While both are good sources of fiber, potassium and magnesium, ounce for ounce, sweet potatoes contain more Vitamin C and calcium, and significantly higher amounts of Vitamin A; a beta-carotene that improves eye health and protects the body against toxins and disease. By the way, the sweet taste of a sweet potato is a plus for picky eaters, and you might be surprised to learn they contain fewer calories and carbs than white potatoes.
If you’re developing a craving, here are some tips on how to bake a perfect sweet potato:
- Preheat the oven to 425?F.
- Scrub the sweet potato thoroughly under running water; pat dry.
- Rub olive or coconut oil all over the potato to ensure crispy skin. You can skip this step if you don’t eat the skin.
- Poke several holes in the sweet potato with a fork or sharp knife.
- Place sweet potato on a baking sheet lined with aluminum foil.
- Bake for 30 minutes and then turn the potatoes over and bake an additional 20 to 30 minutes, or until fork tender.
Cut a slit in the top of your sweet potato with a knife and squeeze it open. Top with any combination of butter, brown sugar, cinnamon, toasted pecans, salt and pepper. Bake an extra sweet potato or two, cool and refrigerate for yummy brown-bag lunches.
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