Orange you glad for this simple side dish?
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Set cooling rack inside baking sheet and spray rack with vegetable oil spray.
Use fork to prick each sweet potato lightly in 3 places. Place potatoes on large microwave-safe plate and cook in microwave for 3 minutes.
Use tongs to flip potatoes over. Cook in microwave until slightly soft when squeezed with tongs, about 3 minutes.
Use oven mitts to remove plate from microwave (ask an adult for help—plate will be VERY hot). Use tongs to transfer potatoes to baking sheet.
Place baking sheet in oven and bake until potatoes are lightly browned and feel very soft when gently squeezed with tongs, about 1 hour.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on second cooling rack and let cool for 10 minutes.
Use dish towel to hold potato steady and carefully use paring knife to cut slit in potato lengthwise. Use dish towel to hold ends of potato and squeeze slightly to push flesh up and out of slit. Repeat with remaining potatoes. Use tongs to transfer potatoes to serving platter. Sprinkle with salt and pepper. Serve as is or with one of the creamy sauces in Food for Thought at the bottom of the page.
Forget the ketchup. Serve baked sweet potatoes with either of these creamy sauces.
Chive Sour Cream In small bowl, stir together ½ cup sour cream, 1 tablespoon minced fresh chives, and ¹∕8 teaspoon salt. For extra zing, stir in 1 minced garlic clove.
Garam Masala Yogurt In small bowl, stir together ½ cup plain yogurt, 2 teaspoons lemon juice, ½ teaspoon garam masala, and ⅛ teaspoon salt.