The first time I ever tasted Whole Baked Sweet Potatoes was at the Lone Star Steakhouse some years back. It was love-at-first-bite! Where I came from sweet potatoes are usually boiled. While boiled sweet potatoes are delicious, baked ones are sweeter and more flavorful. The caramelized juices oozing from the baked potatoes kept them moist and sweet. They become even more delicious when a tablespoon of butter is allowed to melt into each hot potato.
Only two ingredients are required – sweet potatoes and a bit of vegetable oil. Butter and cinnamon sugar are optional. You can choose to wrap the sweet potatoes or line the baking tray with aluminum foil as sweet potatoes weep a sticky liquid when baked. Either way works and nothing can be simpler.
Choose plump, medium size sweet potatoes of about 10 ounces (280g) each. I baked only three but you can bake as many as you like. The baking time remains the same regardless of the number of sweet potatoes.
- 4 medium size sweet potatoes
- 4 tsp vegetable oil
- 4 tsp granulated sugar mixed with 1 tsp ground cinnamon
Preheat oven to 375°F (190°C). Prepare 4 pieces of aluminum foil.
Scrub sweet potatoes well. Pat dry with paper towels. Prick each sweet potato evenly with a fork.
Place each sweet potato on a foil. Drizzle with a teaspoon of vegetable oil and rub the oil all over the sweet potato.
Wrap loosely with aluminum foil, making sure it is sealed. Place on a baking tray and into the oven. Roast for 60 minutes.
Open the foil and continue to roast for another 30 minutes. Insert a knife or fork into the center of each sweet potato. They should feel quite soft. If not, return to oven and continue roasting until sweet potatoes are soft.
Serve with butter and cinnamon sugar if desired.
I am totally satisfied eating Whole Baked Sweet Potatoes on their own for lunch. They are so soft, moist, and delicious with a dollop of butter. A sprinkling of cinnamon sugar is optional but highly recommended.
When served as a side dish, Whole Baked Sweet Potatoes are great with steaks or roast pork. I served these with Pan Roasted Pork Loin Chops drizzled with reduced Merlot syrup from the Red Wine Poached Pears I made recently. It was a delicious meal!
Recipe for Pan Roasted Pork Loin Chops will be coming up next.
Enjoy…..and have a wonderful day!