If I were to keep a master list of my favorite foods [cue sound of safe combination unlocking], sweet potatoes would sit pretty near the top. Mashed, pureed into a soup, baked into a quick bread or muffin, made into fries, or plainly roasted, there is something undeniably comforting and satisfying about them. And while I enjoy all these variations, I do lean pretty heavily towards roasting them whole, whether I'm cooking for others or just for myself. It's just so simple, unfussy, quick, and a wonderful way to preserve and honor the beauty and nutrition of the sweet potato as it is. And surprisingly, this way of preparing them seems to draw the most "ooooohs" and "aaaaahs." People wonder how I was able to cook the sweet potato so perfectly and with so much flavor, and when I tell them the three easy steps, they always seem to be waiting for the catch.
But there is no catch. Just easy, honest cooking, allowing the ingredient to speak for itself.