- Sweet potatoes or yams
- Grass-fed butter
- Pink Himalayan salt
Put baking sheet lined with foil on the lowest rack of your oven. (Don’t put the foil directly on the bottom of the oven.) This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes.
Don’t preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the rack with the foil. Turn the oven on to 425 degrees.
Bake for 40 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For larger sweet potatoes, bake for an hour.
After the time has elapsed, don’t open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 10 to 15 minutes. Remove from the oven, remove the skin and eat immediately. I serve them with grass fed-butter and pink Himalayan salt. Enjoy!
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