Slow moving snow days call for slow moving recipes.
This week is finals week for me and then I am on spring break. Yay! Classes were canceled yesterday because of the Nor’easter coming our way. Storm Toby got my second exam postponed to this morning. My last exam is Friday(tomorrow) at 10:30, and then I am heading home Friday night.
You can bet on Saturday I will be making these sweet potatoes.
Slow roasted sweet potatoes take a while, but as long as you set a timer, you can forget about them until you here that bing. It is easiest to make a big batch so you can eat them all week long.
The sweet potatoes I have been getting at the farmers market have been amazing and taste like candy when cooked this way. Try this recipe once, and you will be hooked.
Slow Roasted Sweet Potatoes
- 4 sweet potatoes medium
- oil to coat the sweet potatoes
Preheat your oven to 300°. Line a baking sheet with foil.
Wash the sweet potatoes. Coat your hands in oil and rube the outside of the sweet potatoes in oil until uniformly coated.
Using a fork or a knife, poke the sweet potatoes (this allows steam to escape while they bake).
Place the sweet potatoes in the preheated oven. Allow them to bake for 3 hours or more. They are done when sugary syrup is seeping out of the sweet potatoes.