If the title of this post is all you need to know, then Go Forth! You have my permission and my blessing to eat sweet potatoes with peanut butter on them.
If you are curious and would like some tips, here you go:
- Oven somewhere between 400° and 425°. Feel it out.
- Cut your potatoes. Not too thick or they will take forever. Not too thin or you will forget about them and only remember when you smell them burning. MAIN THING: Evenly. Same size. No black sheep. Uniform.
- Oh yeah, don't peel them! Just wash them and scrub if they need scrubbing.
- I like to cook sweet potatoes in coconut oil. They just go together for me. Because my coconut oil is usually solid-ish (why so cold right now, LA?), I:
- Put my pan in the oven as it heats up. After the potatoes are cut, I take out the pan and put about 2 TBLS of coconut oil in the bottom of the hot pan and watch it melt. Coating the bottom of the pan with oil helps the potatoes cook more evenly and not get burned on the bottom. You can also totally skip this step and just put coconut oil directly on the potatoes and let it melt and distribute in the oven. If you're using olive oil or non-solid coconut oil, then, awesome, don't waste your time with this bullet point.
- Pan prepped, put the potatoes in and and spice 'em up. I love cinnamon, turmeric, and a little cayenne on my sweet potatoes. And salt salt salt. Slosh them around so the oil and the spices get distributed. Don't be afraid of flavor. Dash away.
- Don't crowd the pan. Give each slice some space. No pieces on top of other pieces. Use another pan if necessary.
- Put them in the oven. Check on them about 30 minutes later and shake the pan around or move stuff with a spatula so all sides of the potato get equal love.
- They will probably take an hour, hour and fifteen, depending on your oven, how many pans you have in there, what temp, etc.
- To me, they are done when they are very forkable and crispy on the outside.
- Eat them with peanut butter. Pour it on top, put it on the side. Go wild.