Sweet Potatoes

Start with 3-5 pounds of sweet potatoes. The purple-skinned Japanese sweet potatoes are my favorite, but Garnet "Yams" work too. Wash and remove any hair-like roots.

Distribute the potatoes across the top shelf of the oven. Spread aluminum foil across the bottom shelf to catch the sugary drippings.

Bake at 400F for an hour. Some of the potatoes should be dripping a little sugar by the time you are done. Now turn the oven off and leave the potatoes in there until they cool completely, 4-16 hours. I usually bake them before I go to bed and just leave them over night.

When they are cool, the skins should be loose and easy to pull off. Discard the blackened skins and save the potatoes in a big container in the fridge. They can be eaten straight or mixed with other recipes.