Thursday, February 21, 2013

Real Food: Roasted Sweet Potatoes

Here is a lovely and simple way to enjoy sweet potatoes.  Whether you're baking them ahead and storing them up for use in other recipes or having them with dinner, these taste awesome just as they are.

This is a technique that most cooks already understand and probably use, but if you aren't regularly enjoying sweet potatoes, let this be a gentle reminder that they will knock your socks off.

Roasted sweet potatoes are great as-is, but you can also add a bit more coconut oil, some salt and pepper, or even some cinnamon and sugar before eating.  

These are so simple to make we have them at least once a week; they're especially easy to throw in the oven with a roast chicken or pot roast.  Then we add a big pile of salad greens to our plate and it's an easy weeknight dinner.

Roasted Sweet Potatoes

Prep Time: 5 min.
Total Time: 65 min


Sweet potatoes of similar size (bake as many as you need)
Coconut Oil
Fine Grain Sea Salt

1.  Place oven rack in middle position and preheat to 425.  Clean and dry the sweet potatoes and pierce the flesh of each several times with a fork all around the potato.

2.  Rub each with a generous coating of coconut oil* and sprinkle lightly with fine grain sea salt.  Press the oil and salt gently into the flesh of the potatoes, then tightly wrap the potatoes individually in foil.

3.  Place 2 inches apart on a rimmed baking sheet and bake for one hour, turning halfway through.  When the middles are soft, they are done.  Don't be afraid to let them cook a bit longer; they only get better the longer they bake.  

4.  Remove from the oven and cool slightly before unwrapping.  Remove skins at the table as you eat, or cool completely to remove skins before storing or freezing for another use.

*Use common sense here- I don't mean slathered with gobs of oil but don't be too stingy!

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