I have fallen in love with baked sweet potatoes as my summer side dish with anything grilled or even as a main with a delicious salad.
These deep run-orange beauties bring out all their flavor when baked and are perfect with all kinds of dips and sauces or simply slathered with butter or the awesome Moose Maple Butter that I tasted at Food Blogger Connect.
The recipe is extremely simple but you need to plan ahead as the total process takes about 2 hours to complete. The salt and pepper crust soaks into the potato, the rosemary in the foil package adds extra flavor and the potatoes literally fall out of their skins in one piece.
Everyone has loved them so far and they keep well in the fridge still wrapped in their package for 2 days – they can then be either re-warmed or eaten cold with yoghurt or Bethany Kehdy’s “Burnt Tomato and Chili Jam” from The Jewelled Kitchen Cookbook, you can find the recipe here in the cookbook review written by The Daily Spud.
And baked sweet potatoes are as pretty as an orange sunset.
Salt & Pepper Crusted Baked Sweet Potato with Rosemary
- 1 sweet potato per person – try to pick ones the same general size
- 1 sprig of rosemary per sweet potato, washed
- olive oil
- Sea salt, coarse
- Fresh ground pepper
- 1 piece of aluminum foil per potato large enough to completely warp and
seal the potato
Putting it all together:
1. Preheat the oven to 180° C / 350° F
2. Wash and dry the sweet potatoes. Mix the sea salt and fresh ground pepper on a large plate. Rub the sweet potatoes in olive oil, then roll them in the salt and pepper.
3. Take an aluminum foil sheet shiny side up. Place a little olive oil in the middle, place the rosemary sprig in the middle then place the potato on the sprig. Roll-up the potato and fold up the sides tightly. Proceed with the rest of the potatoes in the same way.
4. Place the foil-wrapped potatoes in a baking tray and bake in the oven for 45 minutes. Without opening the door, turn off the oven and let the potatoes sit a further 45 minutes or until ready to serve.
When serving open the package carefully as salty water will have collected in the foil.
Slice the potato down the middle and serve with your favorite topping.
Keeps unwrapped at least 2 days in the refrigerator.
These still foil wrapped baked sweet potatoes were served with minted raita, burnt tomato and chili jam and a Caesar’s salad with homemade croutons and boiled quail eggs.