4 sweet potatoes (12–14 ounces each on average)
1/2 cup butter, softened
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Few grinds of fresh nutmeg
1/4 teaspoon salt
When shopping for sweet potatoes, try and find those that are uniform in size (even thickness from end to end). When they bake, if you are baking more than one at a time, they will all be ready at the same time. Also, if they are not even thickness, the ends will overcook before the center is done.
Line a sheet tray with foil and place a rack over the foil. The foil catches drips and the rack helps circulate the heat.
Preheat oven to 425 degrees F with rack in center of oven.
Lay out the potatoes on the prepared pan, not touching.
Poke each potato with a fork a few times across the top and bake for one hour.
To test for doneness either stick a probe thermometer into the center and look for 195 degrees F., or simply squeeze in the center to check. If it is soft when squeezed, it is done. If still hard, bake for ten-minute intervals until done.
Ovens vary and the size of the potato will determine the length of the bake.
Slice across the top and add melted butter or our sweet butter. Or peel skin off and mash the potato.
To make the sweet butter, combine softened butter with sugar, cinnamon, ginger, nutmeg and salt and spread over the hot potato.
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