Sweet Potato, how do I love thee; let me count the ways. There are lots of ways to prepare sweet potatoes, but I prefer ONE way, the easiest way, the way that brings out the very best in sweet potato flavor.
Wash it, poke the skin in a few places, put it in the oven, and bake it at 400 degrees Fahrenheit for 50 minutes, more or less, depending on the size of the sweet potato. (You may want to put aluminum foil on the bottom of your oven because a little puddle of sweetness will fall from the potato near the end of baking.) Notice the sweet sizzling syrup oozing from the skin. When you see this, your sweet potato is almost done! Give it a few minutes longer. Stick it with a knife. If the knife goes in without ANY resistance, it is ready. Now you have the sweetest sweet potato you could ever eat with only half the work of a fancy recipe. Not only is the meat of the sweet potato delicious; the skin tastes like a caramel candy bar. I scoop the meat out of the skin and garnish .. uh .. slather on some butter, and my husband and I enjoy! He doesn’t bother with butter or scoop out the meat. He prefers it as is and without butter.
P.S. Calling all lovers of historical novels: If you would like to read a sample chapter from Deva Jasheway’s current WIP, a historical novel on Helen of Troy, click here. I read chapter one and I was totally captured. I can’t wait for chapter 2. And I don’t ordinarily read historical fiction! I prefer mystery and suspense. Well done, Deva!