Baked Sweet Potato 烤番薯
Baked sweet potato 烤番薯 is so super simple to make. And oh so yummy to eat: hot, sweet and creamy. It just warms the ol' heart, it does.
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 small Japanese sweet potatoes or 4 large ones (or whatever sweet potato you like)
- Aluminum foil
Instructions
- 1
Scrub the skin of the sweet potato with a brush under running water. Let dry. Use a fork to poke one or two holes in the sweet potato.
- 2
Wrap each sweet potato in aluminum foil (or not, see post above for more info) and set them in a baking pan.
- 3
Don't preheat the oven. Place the baking tray in oven and then set the temp to 375°F(190°C). Bake for 50 mins or until a knife easily pierces the biggest sweet potato.
- 4
Serve hot and delicious. Unwrap the foil and slice in half. To eat use a spoon to scoop the flesh out. You can also eat the skin.
- 5
If you can’t eat ‘em all at once, let cool to room temp and then store covered in the fridge for up to 5 days. Reheat in the oven (350°F for 10-15 mins). To store longer place in a ziplock and keep in the freezer for up to month. Let thaw completely and then reheat in oven.