If you’ve been following my blog for a while you will have noticed that I go through certain obsessive phases; at the moment I’m cooking a lot with sweet potatoes and brussel sprouts. I’ve taken to baking a couple of sweet potatoes at a time and then reheating them later to form a meal around them. From breakfast, to dinner and everything in between, I’ve found this to be versatile and filling as well as convenient.

This is how you do it. Heat your oven with fan on at about 180 degrees. Pierce the sweet potatoes with a fork several times, then wrap in a foil envelope. Bake for about 40 minutes until they are soft and easily pierced. The softer they are, the easier it will be to remove to the skin, but do that according to taste. Once it’s ready, let it cool down for a few minutes as it will be steaming on the inside of that foil!

If you’re going to use later on, let it cool down completely and then refrigerate (it will keep for at least 3 days in the fridge). Heat up in the microwave for two minutes to restore it to its original glory before consuming.

Serving suggestions:

For breakfast (or lunch or any time), with scrambled eggs, Old Amsterdam and freshly ground pepper

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I take my scrambled eggs very seriously

As a side to your protein of choice, served with extra virgin olive oil and a pinch of salt:

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With yogurt or cream cheese:

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  1. By Hot Sweet Potato Fries | MuchAdoAboutNoting on July 22, 2014 at 9:01 am

    […] may also enjoy this recipe for baked sweet […]

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