Sophie’s Baked Sweet Potatoes


Tossed in a seasoned marinade and baked slowly, sweet potatoes blossom in sweetness while retaining creamy moistness.

Use a glass or earthenware deep baking dish.

2 large sweet potatoes, peeled and diced (½-inch cubes)
2 tablespoons olive oil or macadamia nut oil
1 tablespoon fresh rosemary, chopped
2 teaspoons rice or balsamic vinegar (mild)
Salt and fresh back pepper to taste
Dash of ginger beer

Preheat oven to 400° F. In a large mixing bowl, toss diced sweet potato with oil, rosemary, vinegar, salt and pepper. Add a dash of ginger beer, enough so that the potatoes are fully moistened and a thin layer of moisture can gather at the bottom of the baking dish.

Cover dish tightly with foil. Place in preheated oven. Immediately lower temperature to 350° F. Bake for 40 minutes. Check for doneness. If the potatoes are still hard, and the dish is drying out, add water, stir the potatoes, cover tightly again and continue to bake. Serves 4.

Note: If you have a clay ovenproof container like a Römertopf, use it! The potatoes will be even creamier. Make sure to follow clay dish baking instructions