Monday, June 11, 2007

Baked Sweet Potatoes

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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