Before baking, sweet potatoes should be stored in a cool, dry place and have a shelf life of 2 to 4 weeks. To prep the potatoes, scrub the skins or grab a peeler.
6 medium sweet potatoes, unpeeled
6 Tb unsalted butter
½ tsp kosher salt
1/8 tsp black pepper
Heat oven to 400 degrees. Pierce each sweet potato several times with the tines of a fork. Place them on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potat. Top with 1 tablespoon of butter and season with salt and pepper.
Variations: Baking sweet potatoes intensifies their sweetness, making them suprisingly satisifying with little embellishment. If you crave something over the top, try some maple syrup or brown sugar, a spoonful of sour cream, a pinch or ground cinnamon, some carmelized onions, a handful of pecans or walnuts, jarred applesauce or chutney, or grated orange zest. Serves 6.
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