Whole Baked Sweet Potatoes Recipes

WHOLE30 BREAKFAST TWICE-BAKED SWEET POTATOES

Steps:

• Prick each sweet potato all over with a fork and microwave until fork tender, rotating about halfway through, about 10 minutes. Set aside and keep warm.
• Preheat the oven to 400 degrees F. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until it just starts to brown and crisp up, 5 to 6 minutes; set aside.
• Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch border all the way around. Place the potato skins on a baking sheet and set aside. Add the cooked sausage, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the potato flesh and stir until well combined. Divide the potato mixture evenly among the 4 potato halves and make a well big enough to hold an egg in the middle of each. Crack an egg into each and bake until the egg whites are set and the yolks are still runny, 15 to 17 minutes. Serve with the salsa verde.

WHOLE ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
• Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
• Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.

BAKED SWEET POTATOES

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.

BAKED SWEET POTATO

Steps:

• Preheat oven to 400°F (207°C).
• Using a mandolin slicer, thinly slice the peeled potatoes. Pat dry the potatoes with paper towels.
• Place the sliced sweet potatoes in a large bowl. Using your hands, toss with butter, salt, black pepper and chopped rosemary/oregano until fully coated.
• Carefully place the sweet potatoes upright, from left to right, in a small baking tray. Do not pack in the sweet potatoes too tightly, as this impacts the crispiness.
• Bake for an hour, or until the sweet potatoes are cooked and turn crispy. Serve immediately.

WHOLE BAKED SWEET POTATOES

Steps:

• Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts. Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar. Serves 4.