Alright, today simpler than ever, baked sweet potatoes, do you use them too? I always find them delicious to curb my sweet cravings. Too bad they aren’t always available.
I’ve talked about them often on the blog because sweet potatoes are so versatile that they can really replace traditional potatoes, which are starchy and shouldn’t be eaten often. Whereas the sweet potato is completely different, it’s a tuber with a totally different origin.
I won’t repeat myself, but if you want to know more about the orange (or purple) sweet potato, here’s this link: Recipes with red ipomoea batata
Nothing against the gray sweet potato either, it’s very good too, but in my opinion, it has a completely different taste, much sweeter, so I don’t see it fitting well in a savory dish or soup, while the orange one does.
Here are some other recipes with the orange sweet potato:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Sweet Potatoes
- 3 sweet potatoes (orange)
- 1 tablespoon herbs (dried)
- 2 tablespoons extra virgin olive oil
- 1 pinch sea salt
Preparation of Baked Sweet Potatoes
Simply wash, peel, and slice the sweet potatoes into 3/4 inch thick slices. Line a baking tray with parchment paper, place the slices, sprinkle with herbs, a pinch of salt, and a drizzle of extra virgin olive oil.
Bake in a fan oven at 356°F for about 30 minutes.
Serve perhaps with legumes.
Tips and Variations
The sweet potato as I mentioned is so versatile that you can use it in a thousand ways, after baking, turn it into puree or patties for example, children like it a lot.
Store it in the refrigerator tightly closed for a maximum of two days.
