Directions

1) Heat oven to 400 degrees and line a baking sheet with foil.

2) Pierce each sweet potato five or six times with a fork. Lightly coat each with olive oil (optional).

3) Bake for 55-60 minutes and remove from the oven. Sweet potatoes are done when a fork can easily move through the skin and its meat.

4) When cool enough to touch (approx. 15 minutes), place the potatoes in their final serving dish. Make two deep slices as an “X”. Use your fork to mash and fluff the potato in its skin.

5) Top each with 1 tablespoon of coconut oil or butter (optional) and a ¼ cup of Big Green Tomato ® Naturally Almond Granola.

Variations

My favorite topping on a sweet potato is the simple Naturally Almond but sometimes I crave the taste and aromas of fall and that’s when I use the Cranberry Pecan.

Pro Tips

Make sure either the baking sheet has a rim or your foil is turned up around the edges. Sweet potatoes create a sticky syrup when heated that will create a mess on your baking sheets. The rim keeps it contained and the foil makes for easy clean up.

Prepare your potatoes the night before. Before leaving for the day, place them in the oven and set your oven for a delayed start. Dinner is ready when you walk in the door.

Sweet potato skins are often overlooked as a great source of nutrition. To make it more palatable, make sure to rub your sweet potatoes with olive oil before baking.

Kids Cook Tips

While this is easy enough for kids to cook, make sure there is appropriate supervision when handling the sweet potato coming out of the oven. The hot sticky syrup it creates needs extra caution because unlike a simple burn from touching something hot, the hot syrup will remain on the skin until it can be washed off.