Baked Sweet Potatoes Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
• Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish.
• Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes.
• Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Steps:

• Preheat the oven to 375 degrees F.
• Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
• Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
• Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

Steps:

• Preheat oven to 400°F.
• Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
• When they are done, the outside will have darkened and the inside will be soft.
• You may see liquid from the potato oozing out and charring.
• When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
• This is a perfectly cooked potato.
• Mix the sugar and cinnamon together and set aside.
• To serve, slice a potato down the center.
• Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.

Steps:

• Place rack in center of oven. Preheat to 350 degrees.
• Scrub sweet potatoes to remove any dirt. Place sweet potatoes on a foil-lined baking sheet or an oven-proof stone. Bake for one hour.
• Remove sweet potatoes from oven, flip them to the other side, and bake another hour.
• Once the second hour has passed, turn OFF the oven and keep the potatoes in the oven for another hour.
• This long baking time produces a very sweet sweet potato that is very easy to peel. They are almost carmelized. (Take a bite before you add the butter, it really doesn't need it).

Steps:

• Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat.
• Place on a plate or in a dish and allow to cool. Cover with plastic wrap and refrigerate (they will continue to ooze and sweeten). Serve cold (cut in thick slices and remove the skin) or room temperature, or reheat for 20 to 30 minutes in a 350ºF oven.

Steps:

• Wash sweet potatoes and prick with a fork.
• Microwave potatoes for about 5-7 minutes or until soft OR bake in a 350 degree oven for about 1 hour or until soft.
• Mix spices together and set aside.
• Make a slit in the potato just as you would for a regular baked potato.
• Insert 1 tsp butter into each and sprinkle with the spice mix.
• Fluff meat of sweet potato to mix in butter and spices.
• Feel free to adjust the amount of spices and butter to your liking.

Steps:

• wash potatoes& dry them.
• rub the skins with butter place on a sheet pan and bake at 350 till tender.

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
• Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Scrub the sweet potatoes clean, put on a baking tray and prick all over with a fork. Drizzle each with a little oil and sprinkle with a pinch of sea salt flakes. Put in the oven for 45 mins to 1 hr, depending on their size, until crisp on the outside, and they're pierced easily with a small knife. Serve as a side with butter, or add a filling of your choice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces.
• Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil.
• Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake at 350 degrees F for 60 minutes or until soft.