Tonight the guys had fish sticks (I know!), mashed sweet potatoes and corn. I didn’t have any trouble preparing the veggies, but just couldn’t handle the meat! (Note: This is an old post and I was pregnant when I wrote it and couldn’t handle meats well!) Since Hubs gets home late on Tuesdays and couldn’t help with the meal, I had to get out the fish sticks!
I bought these when they were on sale during the Easter week for $.49/lb! I will have a few portions of inexpensive veggies for our meals, yay!
This is my favorite way to prepare them as I find that cooking them this way brings out more “sweetness” and candy flavor than simply roasting or microwaving. We eat them plain too and they are plenty tasty!
If you have a baby or young toddler who still eats softer foods, this is also a great way to prepare sweet potatoes for little mouths!
Favorite Sweet Potato Recipes
- Slow Cooker Maple Chicken with Sweet Potatoes
- Slow Cooker Chicken & Sweet Potato Curry
- Sweet Potato Black Bean Enchiladas
- Slow Cooker Pork Chips with Sweet Potatoes & Apples (part of our 20 Meals from Costco for $150 Meal Plan!)
- Sweet Potato Zucchini Frittata
- Mashed Sweet Potatoes in Slow Cooker
- Stuffed Sweet Potatoes with Mango-Black Bean Salsa
How to Cook a Sweet Potato – Photo Instructions
Cut a short slit into the top of each sweet potato.
Place into baking dish and add water until it’s about 1/4-inch deep.
The water will help “steam-bake” the sweet potatoes.
Steam-baking makes for the softest sweet potatoes – great for mashed sweet potatoes, stuffed sweet potatoes and baby food. The steam-baking also helps the sweet potatoes caramelize and sweeten as they bake.
You do NOT NEED added sugar or sweetener with these steam-baked sweet potatoes.
Cover tightly with foil.
Run your fingers along the edge to really seal the foil around the dish.
Wrap the foil edges super tight.
Bake at 400 F for 60 minutes.
See. Perfectly soft and caramelizing themselves!
Pull back the foil and let cool.
They are super hot, so let cool before handling!
Set aside to cool, and serve like this with butter and cinnamon.
Or transfer to bowl to mash and add butter and cinnamon.
How to Cook a Sweet Potato
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 60 minutes
- 4 sweet potatoes
- about 1 cup water (want 1/4-inch deep in your baking dish)
- Optional: butter, cinnamon, and ginger
- Place sweet potatoes into baking dish. Slit each sweet potato with knife.
- Add about 1/4 inch of water to the baking dish.
- Cover with foil and bake at 350 for 45 minutes – 1 hour.
- When each sweet potato is soft, remove from oven and let cool for about 10 minutes before handling.
- Squeeze the ends and get the skin to come apart. Skin will be very soft and will come apart from the sweet potato flesh.
- Scoop out flesh and mash.
- If you like, add a little butter, cinnamon and ginger and mix in.
- Mash it up and enjoy!
- Place in meal size portions in plastic containers or plastic freezer baggies. Freeze if you don’t plan to eat them all right away!
The perfectly cooked sweet potato is the “steam-baked” sweet potato! 😋 Add slits to sweet potatoes, nestle snugly in glass baking dish, add 1/4″ water, cover tightly with foil, bake at 350 for about an hour. Cooking time may vary depending on thickness of the tater! Link in profile… https://www.5dollardinners.com/sweet-potato-how-to/