“Yum, yum, yum,” I think to myself as I eat my baked sweet potatoes, seasoned two ways.
I needed a quick, healthy dinner before heading to my friend’s birthday party. So I baked up 2 sweet potatoes at 425 degrees for 45 min to an hour. I decided just to eat one for now and save the other for later.
I wanted to see if I could enjoy sweet potatoes without the added olive oil, butter or sugar of my traditional toppings. So I topped each half with red Hawaiian sea salt and fresh ground black pepper. On the first half I sprinkled Penzeys Baking Spice. On the second half I sprinkled Penzeys Vietnamese Cinnamon. No added fat except the 1/2 tsp. olive oil I rubbed on the outside of each potato prior to cooking and wrapping in aluminum foil.
The verdict for which version I liked better–Baking Spice or Cinnamon: Baking Spice wins by just a hair. I love them both, and I don’t miss the butter and brown sugar or the extra olive oil. Hurray!
Here’s how to make such healthy yumminess at home:
Baked Sweet Potatoes
Special equipment: Aluminum foil, baking sheet (any size)
Time: 1 hr; Prep Time: 5 min; Baking time: 45 to 60 min
Ingredients for each Sweet Potato
1 Sweet Potato
1/2 tsp. olive oil
Dash of Kosher Salt
Black Pepper, freshly ground, to taste
Red Hawaiian Sea Salt, to taste
Penzeys Baking Spice, to taste
Penzeys Vietnamese Cinnamon, to taste
1. Preheat oven to 425 °F.
2. Wash each potato and dry. Do not prick. Place potato on sheet of aluminum foil. Sprinkle 1/2 tsp. olive oil on potato, rubbing with hands to completely coat. Sprinkle a dash of kosher salt on both top and bottom of potato. Wrap in aluminum foil.
3. Place potato on baking sheet (this prevents the leaking sweet juices from burning on the bottom of the oven and setting off the smoke alarm). Bake in oven for 45 to 60 min until potato is soft when squeezed with gentle pressure with pot holder.
4. Serve potato with last four ingredients, choosing Baking Spice for one side and Cinnamon for the other. Enjoy!