I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.
WHAT YOU NEED
* 2 large sweet potatoes
* garlic salt
WHAT TO DO
Preheat the oven to 425 F.
Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.
Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.
Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.
Serve immediately and enjoy!