I like to serve these with all kinds of
toppings, usually leftovers from other
meals. Try filling them with roast
chicken, beans and cheese, corn and
tomatoes—whatever you have around.
4 large sweet potatoes
salt and pepper
¼ cup sour cream
½ 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.
4 large sweet potatoes
salt and pepper
¼ cup sour cream
½ 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.
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