I used to hate all foods that are orange (except for anything that’s close to an orange). That includes butternut squash, pumpkin, sweet potatoes/yams, and persimmons. All of a sudden, the light switch flipped to the on position and I’m totally in love… not for the persimmons though.
During the last half of each year, mom and grandma always bust out the sweet potatoes. This year, there were more sweet potatoes in the house than usual. I used to never give them the time of day, but one day, I was smelling something yummy from the oven. It happens that my mom made the sweet potatoes in a different way this time. Instead of just wrapping them in foil and baking them, she took another step and topped them with brown sugar and butter. Now, I give them twenty four hours of my day! I swear, topping foods with brown sugar and butter is MAGIC.
These sweet potatoes are extremely easy to make and make a great side dish or a healthy snack. To help get rid of the orange mountain of potatoes, I also made some sweet potato cupcakes! Anyway, on to the good stuff..
Roasted Sweet Potatoes
Preheat oven to 350 F.Wrap the sweet potatoes in foil and place on a baking sheet. Depending on how large your potatoes are, bake them until they are soft all the way through. We baked ours for about an hour and a half. Take them out of the oven and let cool. You can either leave them wrapped and left out overnight or open the foil to let the steam out so they can cool faster.
When the sweet potatoes are cool enough to handle, slice them about 2-inches thick and place them in a heatproof dish. Top each piece with a tiny cube of butter and about a teaspoon of brown sugar. Bake in a 350F oven for about 10 minutes; just until the butter and sugar melt and form a golden brown layer on the surface of the potatoes.
Eat them warm or cold. Either way, they’re yaaammmmmers.