Choice of toppings: butter, sour cream, onion salt, parmesan cheese, sauteed sweet peppers with fresh corn kernels, diced tomatoes or bruschetta salsa, it’s unlimited!
Directions
Preheat the oven to 425 degrees. Using a fork, poke holes in the sweet potato to create steam vents. Just a couple per side are needed (you don’t want too much moisture to escape, which can actually slow down the cooking time.)
Time depends on how large the potatoes are. Enjoy or cool and store in an airtight container in fridge to snack on throughout the week.
