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!