Description
Baked sweet potatoes are one of the easiest sides to fix, and they go great with just about any meal. They are great anytime. I top mine with brown sugar, butter and cinnamon, but you can top them with salt, pepper and butter or anything, really.
Ingredients
Scale
- 4 medium to large sweet potatoes
- 2 tablespoons melted butter, for brushing the skins
- 8 tablespoons (1 stick) unsalted butter
- 1/2 light brown sugar, packed
- Cinnamon
Instructions
- Preheat an oven to 400 degrees.
- Either wash, scrub and dry your sweet potatoes or this is what I like to do. Place them in a pot and cover with water. Bring to a boil and boil for about 1 minute. Then remove them from the pot and dry them off. This ensures that all dirt and germs are removed. I’m a germ freak, so you don’t have to do this if you don’t prefer to. It’s just an option.
- Place the sweet potatoes on a baking pan lined with parchment paper (for easy cleanup). Brush the sweet potatoes with butter or olive oil. If you’re not planning on eating them with brown sugar and cinnamon, sprinkle them with some salt. Fork the top of each sweet potato.
- Bake the sweet potatoes for about 45 minutes or until fork tender when poked with a knife or toothpick. Remove from oven and cut each one partially open. Place two tablespoons of butter in each cavity, then brown sugar and cinnamon to your liking. Serve immediately.
- Store leftovers in the fridge for up to 3 days.