Baked Sweet Potato

This is a colourful and nutritious alternative to an ordinary baked potato and can be cooked in a much shorter time.

Ingredients

4 medium sweet potatoes
1 x 5ml spoon olive oil (optional)
40g unsaturated fat spread
Paprika (optional)

Equipment

Weighing scales
Fork
Measuring spoons (optional)
Pastry brush (optional)
Kitchen foil (optional)
Baking tray
Pan stand
Oven gloves
Small sharp knife

Instructions

1. Preheat the oven to 200°C/180°C fan or gas mark 6.
2. Wash and dry the potatoes.
3. Prick the potatoes with a fork to prevent the skins from bursting.
4. Brush with oil for a crisp skin or wrap them in foil for a soft skin.
5. Place on a baking tray and cook for approximately 50 minutes until tender inside. When cooked,
   remove from the oven.
6. Cut a cross in the centre of each potato and squeeze it open.
7. Add the spread and a sprinkle of paprika to each potato.

Skills used include:
Measuring and baking.

Top Tips

• Try to choose potatoes of a similar shape and size so that they are all cooked through at the same time.

Something to try next time

• Replace the paprika with cinnamon.
• Serve the potatoes with a filling and a side salad. Search our salad recipes for ideas.

Prepare now, eat later

• Once the potatoes are cooked, reduce the heat to about 160°C/140°C fan or gas mark 3 to keep them hot.