Baked Sweet Potatoes are something of an obsession of mine. Come to think of it, all potatoes are. It’s a wonder I wasn’t born in the beautiful state of Idaho. I’d certainly fit right in. My husband is about asparagus like I am sweet potatoes, so as you can see in the picture here, I like to combine the two.
Keeps us both smiling.
Sweet potatoes are one of those things that a lot of people don’t even think about making on their own. I’m really not sure why but I’m guessing they think it’s harder than it actually is.
One of the first things to keep in mind is a rule I totally violated with this batch. It’s best to buy “uniform” sweet potatoes…. all about the same size, so they bake evenly at the same temperature, for the same time.
Just look at the picture below for proof of the violation. The fat fellow on the left (not surprisingly) took a little longer than the rest but he was such a cute little guy, I couldn’t leave him behind at the store.
How could I, right?
Below are the 3 basic (and oh so simple) steps of making the most delicious baked sweet potatoes ever.
- Pierce Sweet Potatoes a couple of times.
- Bake on a cookie sheet at 400 degrees for 45 minutes – 1 hour.
- Top each sweet potato with REAL BUTTER (it makes a world of difference), 2 tablespoons brown sugar, 1/4 tsp Cinnamon, and a pinch of salt.
Naturally, you can adjust the amount of brown sugar, cinnamon, and salt – heck, you could even leave one or more out altogether…. though I wouldn’t, under any circumstances suggest doing that. The butter, brown sugar, and cinnamon blend together beautifully with the naturally sweet and fantastically delicious sweet potato.
Guess what I’m absolutely dying for right now….