Wednesday, January 20, 2010
Baked Sweet Potato Breakfast
For breakfast, or lunch, or dinner, or anytime! I love sweet potatoes. Luckily sweet potatoes are very good for us! This is one of my favorite ways to prepare them. I always make extra so I can keep some in the fridge for a snack. A sweet potato baked with skin is an excellent source of vitamin A. They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, vitamin B6, potassium and iron. (you must eat the skin!)
3-5 small sweet potatoes (I usually buy the yellow flesh variety from my organic market)
2 Tbsp of either quality vegetable oil or olive oil
salt and pepper to taste
1. Move oven rack to center position and preheat oven to 400° F.
2. Wash and dry the outer skins of the potatoes. Cut off any small hard bits. Using a fork, stab the potatoes three or four times each.
3. Rub the potatoes with oil to cover and arrange them on a foil lined baking sheet with space in between. Bake for 40-50 minutes (do not turn) or until a knife slips easily into the center.
4. Salt and pepper to taste and serve with a little butter if you are feeling decadent. (they taste really great without I promise!)