Baked Sweet Potato
This is my old-reliable baked sweet potato recipe. I keep coming back to it because it's really so good.
I think everyone should know how to make truly delicious baked vegetables. It's a staple so it's worth getting it right.
In this recipe, the sweet potato caramelises on the inside and has a bit of crunch on the outside. The photo doesn't do it justice!
This recipe is ideal for meal prep or batch cooking.
I'll aim to make at least one big tray at a time so I have leftovers for breakfast or lunch the next day.
I always leave the skin on for more fibre (and because I couldn't be bothered peeling the sweet potatoes)! I just give them a good scrub.
You can also serve this with freshly chopped herbs to make it look a little fancier.
Enjoy this classic!
Baked sweet potato
Prep time: 10 minutes
Cooking time: 45 minutes - 1 hour
Serves 6 as a side
500g/17oz sweet potato
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon of salt
1 teaspoon cumin
1 teaspoon paprika
Sesame seeds to garnish (optional)
Preheat oven to 200c/390F. Add oil, honey, salt, cumin and paprika in a large bowl. Chop sweet potato into 1-2cm/0.5-1inch cubes and add to the large bowl, tossing the sweet potato through the marinade.
Place sweet potato on lined baking tray and bake for an hour if possible or at least 45 minutes. Remove from oven. Garnish with sesame seeds and/or fresh chopped herbs.