Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a Authentic dish, sweet potato baked. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Baked sweet potatoes are one of my favorite side dishes. They're no-fuss, easy to bake and packed with vitamins and nutrients. To serve, just dollop with butter and sprinkle with salt and pepper.
Sweet potato baked is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sweet potato baked is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have sweet potato baked using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sweet potato baked:
- Get 1 sweet potatoes or as need
- Make ready Aluminum foil for wrapping
- Get butter
- Prepare brown sugar
- Take nutmeg
- Make ready cinnamon
Delicious roasted sweet potatoes to be eaten now or stashed in the fridge for endless possibilities later. Learn how to bake sweet potatoes perfectly and get my recipe for BBQ chicken stuffed sweet potatoes. Baked sweet potato is one of my favorite side dishes. Baked Sweet Potatoes, when prepared properly, have a soft, sweet, and fluffy interior impossible to resist.
Steps to make Sweet potato baked:
- Preheat oven to 350°F
- Wash sweet potatoes and poke holes in it with fork. Wrap in foil with a little butter.
- Put in oven and bake at 350 for 1 hour until soft.
- To serve, put extra butter, brown sugar, nutmeg and cinnamon on sweet potato to taste.
How to Make a Baked Sweet Potato. Baking sweet potato is an art! But, don't use them in a baked sweet potato recipe! This Baked Sweet Potato Fries recipe is ultra crispy, perfectly seasoned, and irresistibly delicious. These sweet potato fries are delicious served as an appetizer, side dish, or snack.
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