I do appreciate industry...in others.
These taters are from Food Lion. They are relatively cheap, though not as cheap as when I just stepped out into the field and picked up a few. Well, not unless you count the medical bills from the shotgun.
Mama baked them on a pan in the oven. I do not. I use the iron pot with the lid on. That way, I can eat the skins, and we both know the vitamins are in the skin.
Yeah, right. Actually, I just like the additional fiber. The rest of you can note that sweet taters are low glycemic. That means eating one is not going to jack you up, and then slam you down.
There is no need to add anything except the taters.
Put the lid on. Bake a couple of hours at 400. Your nose will tell you when they're done.
I let them cool a little before touching them. Smooshing your fingers through 400 degrees of cooked tater is not fun.
One tater with butter (and the skins!) makes a fine meal for me. You can add sugar and cinnamon as you choose. If you do, it becomes dessert.
And yes, you may eat your dessert first today.
Location:Westgrove St,Raleigh,United States