Sweet potatoes, or sweet potatoes, taste best straight from the oven. Just add a little bit of your favorite spices and bake them at 200 degrees. How to bake a sweet potato?
Sweet potatoes are tubers of the potato wolf, grown primarily in the countries of South America. They are a tasty and healthy alternative to Polish potato. They differ in appearance and taste. They have an elongated oval shape and an intense orange color. In taste and consistency they resemble potatoes, although they are much sweeter than them. The relatively high price does not encourage frequent consumption of sweet potatoes.
Sweet potatoes – how to bake?
If we want to make whole sweet potatoes, we should buy a few small sweet potatoes – they will be baked faster then. It should also be noted that each of them was of a similar size, because it depends on it baking time for sweet potatoes – larger tubers may be undercooked, even if the smaller ones are already ready.
Whole baked sweet potatoes – ingredients:
- about 1 kg of small, fairly equal sweet potatoes,
- olive oil or good quality oil,
- you’ll also need aluminum foil
Baked sweet potatoes – step by step
- Wash the sweet potatoes thoroughly – no need to peel them.
- Place each one on a piece of aluminum foil large enough to wrap it easily.
- Sprinkle the tubers with oil or oil and sprinkle with salt, then spread the fat well on each piece.
- Each wrap in foil and place in an oven preheated to 200 degrees Celsius.
- Sweet potatoes in the oven should spend about 40 minutes – 1 hour, but the exact baking time is not possible – it depends on the size of the tubers.
- Bake them until tender.
- Each baked sweet potato expand, cut and add to it garlic butter or mixed with rosemary.
- Serve sweet potatoes hot.
Baked sweet potatos
with Greek yogurt, bacon and chives
- 1 sweet potato, well scrubbed
- 10 g smoked bacon, cut into small cubes
- 2-3 tablespoons of Greek yogurt
- 2 teaspoons of chives, finely chopped
- optional: sea salt and freshly ground pepper
- additionally: aluminum foil
Preheat the oven to 180ºC.
Prick the potatoes in several places, wrap in aluminum foil, each separately. Put in a preheated oven and bake until tender (about an hour (check by inserting a knife into the potato)). Unroll soft potatoes partly from foil and keep in the oven for another 10 minutes.
When the potatoes are baked, put the finely chopped bacon into the pan and fry it on low heat, stirring until all the fat melts and the bacon itself is crunchy. Put it on a strainer (put something under it, if you fry a lot of bacon to catch fat – you can use it later to fry e.g. eggs), then pour onto a paper towel, which will absorb the remaining fat.
Cut the baked potatoes at the top, then squeeze at both ends at the same time – they will “open” then, making room for additions. Mix yogurt with bacon, apply to potatoes. Sprinkle with chives and, if you like, salt and pepper.