- Prep: –
- Cook Time: 35 min
- Total: 35 min
- Serving: 2 People
Nothing gets a young mind ready for school like a delicious breakfast. This year, get your child prepared and alert in the morning with some great back-to-school recipes from Mrs. Butterworth's—the thick, rich and buttery syrup that has been brightening up breakfast tables for generations.
Mrs. Butterworth's has always enjoyed making kids smile and has been working overtime to make sure her loving fans get some new, exciting ways to enjoy the morning.
Whether it's a breakfast pleasure or an afternoon snack, this recipe for baked sweet potatoes, created by celebrity chef, Kevin Roberts, will make your mouth water. Roberts, also known as the "The Food Dude," is the author of "Munchies and Kissing in the Kitchen," a media personality, an executive chef, owner of three successful restaurants, and host of new TLC's "BBQ Pitmasters."
Just when you think, "Breakfast is boring," try this fun and fresh idea.
- 2 medium sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
- Cut the sweet potatoes in half lengthwise and cut each half into long spears. (Soak in cold water for 20 to 30 minutes before continuing for crispy texture); drain well and pat dry.
- Place the potato spears on the sheet pan and toss with olive oil; spread them in a single layer; combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
- Bake for 15 minutes, then turn with a spatula or tongs and bake for another 5 to 10 minutes, until lightly browned; sprinkle lightly with kosher salt and serve hot.