Baked Sweet Potato

  • (My promised post about the Vegetarian Tasting Extravaganza will have to wait.  Alas, my son’s memory card with all of the pictures he took is at his friend’s house.  They do a professional-quality video of the event, and his video clips are being uploaded for integration.)

Okay, so this is hardly a recipe.  But sometimes isn’t it nice to be reminded of a simple thing to make?  I love sweet potatoes anyway they are prepared, but this is a great hands-off way to make them while you are busy with something else.  Plus, it makes your house smell amazing!

Because a sweet potato has so many nutrients in it (I’ve read you could subsist on it alone on a desert island and remain healthy), it can be your whole meal if you aren’t very hungry, or it can be the main dish, especially if you sprinkle it with chopped pecans, or just a simple side dish.  If you drizzle it with maple syrup, it’s a lot like dessert, too!  😀  What a versatile little thing the baked sweet potato is.

Baked Sweet Potatoes

  • 1 large sweet potato for each person
  • Vegan “butter”
  • maple syrup
  • salt, if desired
  • chopped pecans, optional

Preheat oven to 350-425° depending on how fast you want them to get done, or how large/fat your potatoes are.  Scrub the sweet potatoes and place them on a foil-covered cookie sheet so that they don’t touch each other.  Stab them a few times with a fork or sharp knife.  Bake for 1-2 hours (again, it depends on how hot your oven is and how big your potatoes are.) What you want is juices bubbling out of those stabs you gave them and crystalizing, or even blackening, as it drizzles down the potatoes and onto the foil.  They will be intensely sweet if the juices have blackened and you might not even need any maple syrup.  (Nah, you’re right…put the maple syrup on it anyway!  Yum!)  Poke them with a knife to make sure they are soft in the middle.

To serve, place on individual plates and split open.  Add vegan butter and drizzle maple syrup over them to taste, mashing it all together with your fork.  Sprinkle with salt and/or chopped pecans, if desired.

Another option is to remove the skins altogether and toss them onto the foil-covered pan, which allows you to wrap them all up in that foil and dispose of it in one big heap.  There.  Pan cleaned.  😀

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