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Baked Sweet Potatoes With Flaxseed

July 10, 2011

Baked sweet potatoes are very basic and very un-photogenic, but they are a staple around here and this is how we like them best.

My favorite things about them are that they can cook themselves while you do other things (like workout), and they involve no pots or pans to wash. We like to make 4 at a time, so we can have two for dinner and two for lunch or breakfast hash the next day, or on hand for other recipes that call for mashed sweet potato.

 

Baked Sweet Potatoes With Flaxseed

  • 2 or 4 sweet potatoes
  • ground flaxseed
  • sea salt
  • any other toppings you imagine (maple syrup, honey, Earth Balance, shredded coconut, black beans, dried cranberries, raisins, cinnamon, etc.)

 

1. Preheat oven to 375, and lay a large piece of aluminum foil flat across your center rack.

2. Scrub the potatoes under running water with a potato scrubber brush.

3. Pat the potatoes dry. Rub just a bit of olive oil around them, to very lightly coat most of their skins.

4. Bake them sitting on top of the flat foil for 45 minutes to 1.5 hours, depending on their size. Generally they seem to be done once they have oozed some juices out onto the foil. Ours are usually done in a little over an hour.

5. Cut off the little weird end tip pieces, cut down the middle, and mash in a few spoonfuls of ground flaxseed and a sprinkle of salt. I prefer mine with just salt and flaxseed, but David likes to get creative with maple syrup and shredded coconut and things like that. We eat the skins too!

{ 3 comments… read them below or add one }

AGG July 11, 2011 at 12:12 am

Perfect! I love simple meal ideas that don’t dirty up any pots and pans!

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katie September 14, 2012 at 12:15 pm

just before i gave up gluten, i discovered how much i loved wheat germ on sweet potatoes. this sounds like a great alternative.

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granolagrits September 15, 2012 at 5:28 pm

It is true, I used to really like wheat germ too! I never tried it on sweet potatoes though, that does sound good. I hope you will like flaxseed instead! It is pretty similar, but softer in texture.

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