I’m just confessing my love for sweet potatoes. I baked them for dinner tonight. My boyfriend actually almost (ALMOST) forgot about the meat on his plate because his was so immersed in his brilliantly orange tuber. I had originally intended on taking a picture to post, but alas, the taters were gobbled before I had the chance. Instead, here is my artistic interpretation of what a sweet potato looks like sliced open and sitting on a plate:
Sweet potatoes are just great. They’re so full of fibre (1 medium baked potato, skin on, has about 4 g of fibre). They are also high in vitamin A, C and chalk full of good ol’ antioxidants. At a mere 100 calories per medium spud, they’re the perfect side – or even a main when you add a few accessories.
Look for small to mid-size potatoes – think tip to tip pinky to thumb if you spread your fingers REALLY wide. Check for bruising, cuts and mold. Make sure they’re nice and firm to the touch. Store them out of the fridge, like you would a regular potato. Tip: if you’re cooking them whole, make sure to buy potatoes close in size. This will ensure they cook at the same speed.
Here’s how I bake my sweet potatoes.
Ingredients – multiply per person
- 1 small/medium sweet potato
- Preheat oven to 425oF
- Poke the potato a few times on all sides with a fork or a knife (to let steam escape, otherwise your potato will explode*)
- Bake directly on oven rack for about 45-50 minutes, or until tender enough to easily insert a fork
- Let cool for about 10 minutes before eating. Cut a slit in the skin and add whatever fixin’s you want (I like just a wee dab of salted butter – less than a teaspoon – and some freshly ground pepper)
Voila! A gorgeous addition to your meal that’s so sweet it stands tall next to any dessert. Enjoy your treat!
* I can confirm this. I forgot the poking step until about halfway through and one of my potatoes split open a bit.