Why this recipe Matters
It’s my favorite time of year. Leaves are falling. Pumpkin spice is brewing in the coffee machine. It’s almost as if there’s a smell of nutmeg in the air.
I am more than ready to channel all things pumpkin and savor a warm bowl of soup or chili. And…I like to do either while wearing a cozy hoodie or an oversized sweater! I also love the harvest vegetables this time of year. Acorn Squash, Brussels sprouts and the dear old sweet potato. Truth be told, I love a sweet potato any time of year. At any classic steakhouse, I always choose a tender steaming sweet potato. One that is smothered in melted butter and cinnamon sugar, of course. I prefer that winning combination over a loaded baked potato any day!
But in the Fall…
Especially in the Fall, baked sweet potatoes call my name.
Prepare your Taste Buds
This is the easiest recipe. Place the potatoes in a baking dish with water. Cut a small slit in the top of each. Cover the dish with foil and bake! About an hour later, you will experience sweet potato perfection!
Baked sweet potatoes are so tender, they have a texture similar to mashed potatoes. Not only are they soft, creamy and sweet tasting, they are nutrient-dense, full of vitamins and fiber. Taste and nutrition aside, it’s the color of baked sweet potatoes that get me. Their copper-colored skin looks gorgeous on a dinner plate. The color of the vibrant orange flesh evokes all the feelings that Harvest brings.
To simplify this recipe even further, you can skip making the harvest butter. Just add a pat of plain salted butter to the baked sweet potatoes. They will still be delicious! But, since these bake for about an hour, I say it’s worth your time to make the Harvest Honey Butter. It has all the renderings of fall-nutmeg, cinnamon, honey and a touch of both, brown and powdered sugars. Give it a try, you won’t regret it!
Handy Hints for Baked Sweet Potatoes with Harvest Butter
• What to serve with baked sweet potatoes? They pair perfectly as a side dish to roasted pork shoulder, roasted chicken or a thick juicy steak. You can also serve them as the main dish. Pair with a Brussels sprouts salad for a complete meal that features several harvest vegetables.
•The Harvest Honey Butter will keep in the refrigerator for up to two weeks, stored in an airtight container. When ready to use, let it sit on the counter for about 20 minutes. This makes it spreadable before serving.
•The Harvest Honey Butter is delicious with a variety of other foods. It is amazing spread on freshly baked yeast rolls, toasted bread, pancakes, waffles, muffins and cornbread.
•I find it’s best to bake the sweet potatoes in a glass baking dish. I use my CorningWare 2.5-qt oval baking dish. If I’m serving more than four people, I use a larger 9×13″ glass baking dish to hold more sweet potatoes. If using a larger dish, ensure you add enough water. The water should cover the bottom side of the potatoes with 1/4 to 1/2 inch of water.
Baked Sweet Potatoes with Harvest Honey Butter
Ingredients
Baked Sweet Potatoes
•4 sweet potatoes
•1-2 cups water
Harvest Honey Butter
•1/2 cup unsalted butter, softened
•2 tablespoons powdered sugar
•1 tablespoon honey
•1/4 teaspoon cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon table salt
•1/4 teaspoon pure vanilla extract
Instructions
Baked Sweet Potatoes
- Preheat the oven to 400°. Wash the sweet potatoes thoroughly. Using a sharp knife, cut a 2 inch slit into the top center of each potato.
- Place the potatoes in a baking dish, pour in enough water to cover up the bottom sides of the potatoes with 1/4 to 1/2 inch of water.
- Cover the dish tightly with foil and bake for 50-60 minutes, until the potatoes are tender.
Harvest Honey Butter
- To the bowl of a stand mixer or using a hand mixer, add butter. Using the beater blade, mix on low to break up the butter for about one minute. Scrape down the butter on the sides of the bowl, add the remaining ingredients and mix on medium-high speed for about three minutes, until the butter is light and fluffy.
- Transfer the whipped butter to a small bowl or ramekin.
- Once the potatoes are baked, remove from the oven and allow them to cool for at least five minutes. Serve with a dollop of Harvest Honey Butter. Enjoy!
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