Sweet Potato Bake
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Sweet Potato Bake
Sweet Potato Bake combines well with Butternut (or Honeynut) Boats for breakfast since they can bake together in the same dish. Depending on the sweet potatoes, you may end up with a syrup at the bottom of the pan that, with an optional sprinkle of salt, adds a sweet caramelly flavor. Use the syrup as a drizzle for the sweet potatoes, as a candy coating for the walnuts, or as a caramel dip for apples or bananas.
Leftovers from this breakfast can be used to make BaYama Pie, or large sweet potatoes baked whole can be chilled for Sweet Potato Toast.
Ingredients:
- Sweet Potatoes
- Last 5 Minutes: Walnuts
- Select Toppings: Bananas, Blueberries, Strawberries, Mulberries, Peaches, Apples, Raisins, Avocado, Sweet Guacamole, Walmonut Butter
- Salt
Instructions:
Depending on the size of the sweet potatoes, they can either be baked whole or cut open (in halves, quarters, rounds, or whatever size and shape you want). Larger pieces take longer to bake but often develop more sweetness; smaller pieces cook more quickly. Arrange sweet potatoes in a baking pan and bake at 400-425°F until you smell a sweet savor and they poke through easily with a fork. Add walnuts to the pan for the last 5 minutes of cooking, if desired.
To serve, cut baked sweet potatoes open, sprinkle lightly with salt, and top as desired. Sweet potatoes are especially complemented by walnuts, whether fresh or toasted. Bananas and the optional addition of raisins give extra sweetness; Sweet Guacamole (or avocado) complements the sweet potatoes and walnuts for a savory-sweet breakfast. Berries, peaches, or other fruits also make great toppings and give more variety to this favorite breakfast.
Sweet Potato Pancakes
Cut sweet potatoes cross-wise into thin rounds and arrange in pan. Bake until the middle pokes soft and they smell delicious. Serve as described above. Pancakes were never so easy.