Oven-Baked Sweet Potatoes

I am a huge sweet potato fan. Yummy! It is a great source of Vitamins A, C, and B6 and also gives you some serious fiber. Its sweetness is a treat and seems to hit the spot when you are looking for a hot meal.

I threw together a simple dinner this week -- Spicy Baked Chicken, steamed broccoli, and Oven-Baked Sweet Potatoes. The Doc declared that this is in his top five of favorite meals. It's is so stinking easy to get done ahead of time, then just pop in in the oven for a while. Here goes...

From November 2009

This is my dish.
The Doc's dish has about four times this many sweet potatoes on them.
Plus he eats them right out of the pan.

Oven-Baked Sweet Potatoes

2 large sweet potatoes, washed, scrubbed, and cut into 1/2 -1" wedges
3 T. olive oil -- more if you need it
garlic powder
seasoning blend -- (I can't live without Morton's Nature's Seasons Seasoning Blend with 25 % Less Sodium)

Toss the sweet potatoes with oil and seasonings in a large, sealed zip lock bag. Coat well with seasonings -- be generous here! Shake and roll the bag around so all the sweet potatoes are coated.

From November 2009

Place potatoes in a baking dish, I try to do skin down. Bake in 400 degrees for 20-30 minutes, or until tender.

I like to make the Sweet Potatoes along side my Spicy Baked Chicken. I bake my chicken longer and slower, so I will rub it with my favorite spicy chicken rub (Rudy's Rub), cover it with foil, and cook for about an hour at 325 degrees.

I cook the chicken first for around 30 minutes at 325 degrees. Then, I'll add the Oven-Baked Sweet Potatoes for the last 30 minutes.

From November 2009

I take out the chicken at the hour mark, then pump up the temperature to 400 degrees and cook those potatoes for an extra 10-20 minutes until they are tender on the inside and crisp on the outside.

I also make this same dish using red potatoes. However, these take much longer to cook -- around an hour at 400 degrees.