How was your Memorial Day Weekend? Did you get some BBQ in your belly? Chlorine in your hair? This weekend was, after all, the un-official kick-off to summer.
My weekend was simple. I got a few errands done, spent some time with some good people, ate some fantastic food, and whittled away at the apartment project. Oh and I almost forgot, I re-potted my plants too. My little seedlings are growing up so fast! I’m such an herb nerd.
In other news, I fell in love… with a sweet potato! Up until this point, I hadn’t really tried a sweet potato. Don’t judge me!! As a kid, my family would always serve a big bowl of canned yams and it left a weird impression on me. I never gave the sweet potato or yams the chance they deserve.
Lo-and-behold I bought one this weekend, baked it and I’m a fan! Deemed my new favorite snack. This recipe is so easy and tasty AND healthy! Whoa… my head is spinning. I’d better sit down and eat another sweet potato before I pass out.
Pre-heat the oven to 350° to 375°. Wash the potato lightly to remove dirt without breaking the skin then dry with a paper towel. Pierce the skin a couple of times with a fork to allow steam to escape and prevent possible bursting in oven.
If you wish to eat the skin (as I do), the skin may be coated lightly with some butter or a vegetable oil. DO NOT wrap in foil as you will get a soggy potato (the steam didn't escape) instead of the desired texture.
Place potato(s) on a baking sheet in a single layer and bake for 45-55 minutes (depending on the size of the potato and your taste in doneness). 50 minutes is perfect for eating by itself. 55 minutes for mashing. Flip the potato over halfway through cooking to distribute the butter/oil better.
Test potato for doneness by squeezing gently...if done the potato will be slightly soft.
Serve immediately with butter, cinnamon, chopped pecans, or brown sugar, etc.