Old Fashioned Baked Sweet Potatoes
A simple, slow-roasted vintage treat featuring tender, caramelized sweet potatoes split wide open and loaded with farmhouse butter, dark brown sugar, and ground cinnamon.
Ingredients
- 2 medium orange-fleshed sweet potatoes
- 3 tbsp unsalted farmhouse butter
- 3 tbsp dark brown sugar
- 1/2 tsp ground cinnamon
- 1 pinch coarse sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet or cast iron skillet with parchment paper.
- Scrub the sweet potatoes thoroughly, pat dry, and pierce the skins multiple times with a sturdy fork.
- Place the bare potatoes on the pan and roast for 50-60 minutes until the center is incredibly soft.
- Remove from heat and place into a vintage serving dish, using a paring knife to slice a deep vent down the middle.
- Push the ends inward to pop the bright orange flesh open, creating a deep pocket.
- Drop the cold pats of butter directly into the steaming center to melt completely.
- Sprinkle the dark brown sugar and a heavy dust of cinnamon over the top, letting the residual heat create a glistening glaze.
Notes
Avoid using aluminum foil so the skins can crisp and the natural sugars can caramelize properly. For an extra vintage touch, replace the brown sugar with a generous drizzle of raw local honey or pure maple syrup.