Cooking the Perfect Sweet Potato
I love cooking. Something about it is just so therapeutic to me. But some days I don’t want to wait an hour for a sweet potato. I’ve tried just about every shortcut to cooking the perfect potato, but nothing measures up to a good slow roast in the oven. This is why I love meal prepping at the beginning of the week. Taking a little bit of time to roast sweet potatoes at night makes for the best morning breakfast bowls (or anything, let’s be real). So I’ll just cut to the chase and tell you how to get that caramelized layer that falls off the skin.
Side note, did you know that the typical “sweet potato” is actually a yam? Real sweet potatoes look similar to the average potato, with a yellowish-gold center and slightly sweet taste. I still call them sweet potatoes too, no shame.
- 2 Sweet Potatoes (This is just how many I typically make at a time, but go ahead and use more or less for your occasion.)
- Foil (for juice spilled in oven)
Wash and scrub the sweet potatoes if you plan on eating the skin. I skip the skin because they are too coarse to digest with Gastroparesis. Add a long, thin slit at the top from one to the other. Place a piece of foil on the bottom rack of the oven, right under the middle shelf where the sweet potatoes will lay. Put the potatoes on the middle oven rack. Preheat the oven to 475 degrees. For some reason, my potatoes come out best when they stay in the oven for the preheat and cool down. After the oven is preheated, set a timer for 45 minutes. When time is up, turn the oven off and remove 15 minutes later. Cut the center open to cool. Pop in the fridge for tomorrow or enjoy on spot!
Nourishing with Intention
- Sweet Potato (Yam) – Chock-full of vitamin C and metabolic B vitamins to aid in immunity and digestion.