Jacket Sweet Potatoes
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
Baked sweet potatoes are a fun weekday meal. All you have to do is throw them in the oven and grab a couple of toppings from the fridge. I first got into them when I had a large number of sweet potatoes from a farm share. They were all odd sizes with long knobbly bits and I just didn’t know what to do. So I just baked them, grabbed some sour cream and other random sauces and made a little topping bar. We ate potato after potato (these were little ones I swear!) and tried different toppings on each. So easy and surprisingly awesome. They’re particularly satisfying after a day of serious physical work or a big workout.
- 4 large sweet potatoes
- Salt and pepper
- 1/4 cup sour cream
- 1/2 bunch scallions finely chopped
- Heat the oven to 400 F.
- Scrub the sweet potatoes and stab them with a fork a few times. Lay them on a baking sheet. Bake for 60 to 75 minutes. Because sweet potatoes vary greatly in size, check them after an hour by stabbing with a long knife. If it goes through easily, they're ready. If not, bake longer. Let cool for 15 minutes.
- Make a long cut along the top of each potato and open them gently, beating with a fork to fluff up the soft, orange middle. Sprinkle with salt and pepper. Let each person add sour cream and scallions (or more salt and pepper) to their taste.
Try this with other toppings! Go classic with bacon and cheddar or broccoli and cheddar, or leftover pasta sauces. Or sweeten it up further with brown sugar or maple syrup for a dessert-like experience.
I made this and absolutely loved it! So simple but so satisfying