The Baked Sweet Potato Recipe you'll love

Ingredients

• 2 pieces Sweet Potatoes (medium, washed and dried)
• 1 tablespoon Olive Oil (for coating skin)
• 1/2 teaspoon Salt (kosher or table)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (softened)
• 1 tablespoon Brown Sugar (packed)
• 1/2 teaspoon Ground Cinnamon (ground)
• 1/4 teaspoon Ground Nutmeg (freshly grated if possible)

Instructions

1. Prepare Sweet Potatoes

   Wash the sweet potatoes, pat dry, and poke 6‑8 holes all over each potato with a fork.

   Time: PT2M

2. Oil and Season Skin

   Brush each potato lightly with olive oil, then sprinkle with salt and black pepper.

   Time: PT3M

3. Arrange on Plate

   Place the potatoes on a microwave‑safe plate, leaving space between them so steam can escape.

   Time: PT1M

4. Initial Microwave Cooking

   Microwave on high for 9 minutes.

   Time: PT9M

5. Flip Potatoes

   Using a paper towel, carefully turn the potatoes over to expose the other side.

   Time: PT1M

6. Continue Cooking

   Microwave for an additional 4 minutes, or until a fork slides in easily. If needed, add 2‑4 more minutes.

   Time: PT4M

7. Check Doneness

   Insert a fork or butter knife; it should meet little resistance. If not, microwave a bit longer.

   Time: PT2M

8. Fluff Interior

   Make a slit down the middle, gently squeeze the ends, then fluff the flesh with a fork until airy.

   Time: PT2M

9. Prepare Butter Mixture

   In a small bowl combine softened butter, brown sugar, cinnamon, nutmeg, a pinch of salt and pepper; stir until smooth.

   Time: PT2M

10. Add Toppings

    Spoon the butter‑sugar mixture over each hot potato; let the heat melt the butter.

    Time: PT1M

11. Serve

    Enjoy the potatoes immediately as a side dish, optionally adding extra butter or herbs.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

2g

Carbohydrates

45g

Fat

12g

Fiber

4g