Oven-baked sweet potato
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 214, total fat 4 G., saturated fats 3 G., proteins 3 G., carbohydrates 42 G., fiber 6 G., cholesterol 11 mg, sodium 673 mg, sugar 9 G.
Calories 214, total fat 4 G., saturated fats 3 G., proteins 3 G., carbohydrates 42 G., fiber 6 G., cholesterol 11 mg, sodium 673 mg, sugar 9 G.
Sweet potatoes are in the same family as potatoes, but they require a different approach to cooking to ensure they're fluffy inside and retain the sweet flavor for which they're so beloved. Several baking methods were tried—in foil, with and without piercing, in a roasting pan—and the method described in this recipe proved ideal and effortless. Pierce the potatoes with a fork to allow steam to escape, allowing the skin to easily separate from the flesh. Then roast them on a wire rack to ensure even cooking on all sides. Another tip: let the sweet potatoes rest in the turned-off oven for 30 minutes after roasting. This will intensify their flavor, but if you're short on time, you can skip this step.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (220-240 g each)
- Unsalted butter, for serving (optional)
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Cooking the dish according to the recipe:
- Place a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with foil, then place the rack on the baking sheet.
- Pierce each sweet potato 5 times with a fork and place on the prepared rack, spaced apart to allow heat to circulate freely.
- Bake the sweet potatoes until they are easily pierced with a knife, about 1 hour. Turn off the oven and let them rest inside for another 30 minutes.
- Remove from the oven and cut each potato in half lengthwise. Season with salt and black pepper and serve with butter.
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