Baked sweet potatoes, where oh where have you been all my life?!?
Had I know what a delight they were I would have been devouring them years ago! Of course I have eaten my fair share of sweet potatoes in my life but usually in the form of my favourite lentil sweet potato slow cooker curry, mashed with potatoes or roasted in the oven with other root vegetables.
The beauty of the baked sweet potato? Not only do you not have to peel it, you don’t have to do anything to it (other than wash it)! Wrap it in tin foil and bake in the oven for an hour to an hour and a half and VOILA! A fluffy, moist, sweet and creamy delight will be ready to be unwrapped and devoured! We enjoyed this with some steamed kale and a spicy italian sausage….the contrast of all the flavours was just lovely 🙂 Also if you are hosting a dinner with people with food allergies and sensitivies, you can’t get much simpler for a side dish!
Nutritionally? Well Canada’s Food Guide recommends everyone to eat an orange and a green vegetable everyday. Why are orange vegetables, such as carrots, winter squash or sweet potatoes important? It has a role in fighting disease, keeping your eyes health, reproduction, and maintaining the funtion of all the organs in your body. In fact half of a medium sweet potato is enough to provide over twice the amount of vitamin A that you need in a day!
As many sweet potatoes as you need (I baked two medium sized ones and we had enough for six good sized servings)
1. Wash sweet potatoes. Wrap in tin foil.
2. Bake in a oven preheated to 425F, seam side up so any juices that come out don’t leak all over. Bake for 60 to 90 minutes depending on the size (larger/thicker will need 90 minutes).