Sweet potatoes are pretty much the only “starchy carb” I eat. But, I eat them nearly every day. They are delicious and satisfying, and crazy easy to make. They are high in vitamin C and vitamin B6, and can last in your fridge (cooked) for up to a week. I like to cook 7 at a time, and eat one per day for a week before making up a new batch.
Baked Sweet Potatoes
- Sweet Potatoes (as many as desired)
- Olive Oil
- Cinnamon (optional)
- Preheat oven to 400 degrees.
- Wash and scrub sweet potatoes with a vegetable brush to knock off dirt. Dry thoroughly.
- Prick sweet potatoes with a fork all over. Place on a foil-lined baking sheet and drizzle with olive oil, rubbing oil into potatoes with hands to ensure even coating. (I highly recommend NOT wrapping the sweet potatoes in foil)
- Place baking sheets with sweet potatoes in oven and bake for 55 minutes – 1 hour, depending on size of sweet potatoes (they are done when fork-tender).
- You can eat the sweet potatoes “as-is” (simple and yummy!), or you can split open the skin and sprinkle cinnamon on top. If adding cinnamon, I suggest using a fork to mash sweet potatoes within the skin so the cinnamon is distributed throughout.
I hope you enjoy this simple recipe! The skin turns out to be caramelized and delicious…don’t forget to eat that part for extra nutrients! I never knew I liked sweet potatoes until I went paleo, and I’m so glad I discovered my love for them. They are great for pre or post-workout, or just an excellent side dish with breakfast, lunch and dinner. Enjoy!