Plowing, planting, and growing and digging sweet potatoes can be a pretty big job, especially when done on a large scale for the market. It can be daunting for a kid when he looks down the row in both directions, and can’t see either end! Of course, they, along with all the other crops we grew paid the bills, and there were always plenty to eat.
In fact, there is one way to eat sweet potatoes which almost made the whole process worthwhile by itself. Baked sweet potatoes, with lots of butter.
You can have all the sweet potato pies, and sweet potato fries, and candied yams, just give me mine baked, hot out of the oven with a pat of butter!
I can remember walking up the long hill after school, with the fragrance of baked sweet potatoes floating in the cool autumn breeze. It was a calming influence, and meant that the crops were in, the summer heat was over, and Thanksgiving and Christmas were on the way.
How do you prepare such a delicacy? All it takes is sweet potatoes, preferably about 2 to 3 inches in diameter, foil, an oven, and patience.
This is how it’s done:
- Preheat the oven to 400 degrees.
- Wash the sweet potatoes.
- Slice off a small part of the ends of each.
- Wrap the sweet potatoes in the foil.
- Place the foil wrapped sweet potatoes in a baking pan.
- Place the pan in the heated oven.
- Cook for from 30 to 70 minutes determined by size and maturity.
- The skin will be a dark brown on the outside and blackened on the inside and the potato will be soft when done.
Some juices will probably leak out during the process. This is normal.
- Allow them to cool a little while to make working with them easy.
- Unwrap the foil, and remove the potato.
- Place it on a plate.
- Slice lengthwise.
- Add butter
Notice that there is no spice added. Why ruin a perfectly flavored dish?
Learn to grow, cure and store sweet potatoes:
For even more information on the subject of sweet potatoes see: