STUPENDOUS SLOW BAKED SWEET POTATOES RECIPE - LOW ...
This is a super simple recipe that my entire extended family has adopted. It does takes 3 hours from start to finish, but the results are really worth it.
Total Time 3 hours 2 minutes
Prep Time 2 minutes
Cook Time 3 hours
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place rack in center of oven. Preheat to 350 degrees.
- Scrub sweet potatoes to remove any dirt. Place sweet potatoes on a foil-lined baking sheet or an oven-proof stone. Bake for one hour.
- Remove sweet potatoes from oven, flip them to the other side, and bake another hour.
- Once the second hour has passed, turn OFF the oven and keep the potatoes in the oven for another hour.
- This long baking time produces a very sweet sweet potato that is very easy to peel. They are almost carmelized. (Take a bite before you add the butter, it really doesn't need it).
Nutrition Facts : Calories 111.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 71.5, CarbohydrateContent 26.2, FiberContent 3.9, SugarContent 5.4, ProteinContent 2
SLOW-BAKED SWEET POTATOES | MARTHA STEWART
In this easy Thanksgiving side, jewel-toned sweet potatoes are roasted low and slow. This hands-off method makes them so tender they melt in your mouth, and the gentle oven temperature gives the natural sugars enough time to caramelize and deepen the flavor of the sweet potato. Serve them with this rich, zesty Country Ham-Ginger Butter to spread on top.
Provided by Martha Stewart
Categories Thanksgiving Recipes
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.
- Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.
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