The folks at Cooks Illustrated write in their ever-so-modestly titled tome The Best Vegetable Recipes that the best way to make baked yams and sweet potatoes is to lightly coat them in vegetable oil, pierce ‘em multiple times with a knife, and stick them in a 400°F oven for 45 minutes to an hour.
When I baked some tonight, I coated my tubers with melted coconut oil instead of vegetable oil before popping them in my oven. (Ghee, avocado oil, olive oil, and rendered animal fats are also a great coating!)
Voila! Perfect baked sweet potatoes – creamy flesh and dry, crispy skin. Not too shabby for 5 minutes of hands-on time. Don’t wrap your tubers in foil before you bake them, people!
Store a bunch in the fridge so you can grab one whenever you’re craving something naturally sweet!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
