I try not to judge someone who watches Good Morning America instead of Today.
Or, who prefers cats to dogs.
But I just cannot fathom a person who picks a regular potato over a sweet potato.
Unless, of course, he doesn't know how to treat them.
As with most things worthwhile, it takes time to coax out a soft side.
Rush them and they'll scowl back, stubborn and starchy.
Overdo it, and they'll wind up stringy and wan--haggard shells of their former selves.
Perhaps a white potato is more your type, after all.
Still up for it?
Here's a beeline to their sweet spot.
Easy does it.
Better-than-candy sweet potatoes
- 3 medium sweet potatoes
- 2 Tbsp. coconut butter, softened
- ground cinnamon
- flaky sea salt (like Maldon)
Line a baking sheet with foil.
Scrub down your sweet potatoes under pleasantly warm water and then dry them thoroughly.
Pierce their skins in several places with a fork and place them on the foil-lined sheet pan.
Place the pan in the oven and then set the temperature to 400 degrees. Beginning them in a cold oven will give enzymes a chance to convert the potatoes' starches into sweet, sweet maltose.
Bake them on their backs for 30 minutes and then flip them over onto their tummies. Bake another 30 minutes, or more (depending on their size), until a loveable squeeze yields to your fingertips.
Snack on any burnt sugar that escaped through the fork pricks and then let the potatoes cool before running a knife, end to end, through their top layer of skin.
Fluff their pillowy insides with a fork and daub with creamy coconut butter, finishing strong with a shower of cinnamon and sea salt. Thank me in the morning.