For written instructions, see the original post: Sweet Potatoes with Citrus and Herbs
Start with sweet potatoes or yams — 1 medium or 1/2 a large sweet potato per person. Preheat your toaster oven to 350°F (375°F if you’re using a regular oven). I like to use a toaster oven when I’m only cooking one or two sweet potatoes to conserve energy.
Rinse and scrub your sweet potatoes well. Stab them with a fork a few times if you’d like (this is a very positive way to release aggressive, angry feelings!).
Run a metal kabob skewer through the center of each potato. This step is optional — your potatoes will bake up fine without it — but the metal conducts heat right to the center of the potato for faster, more even cooking. Bake in your preheated oven for about 50 minutes or until potatoes are tender when pierced by a fork.
While the potatoes are baking, prepare your fresh herbs. I decided to use flat-leaf Italian parsley and lemon juice this time, but the citrus-herb combo is limited only by your imagination… lemon-basil, lemon-thyme, orange-mint, and lime-cilantro are just a few ideas to get you going! Chop your herbs finely. You can use a knife or a mezzaluna (a half-moon shaped blade perfect for finely chopping herbs). Simply rock the mezzaluna back and forth over the herbs on your cutting board.
When the sweet potatoes are easily pierced by a fork, they are done. Remove them from the oven and split them open. Drizzle some extra-virgin olive oil on top (you can use organic, unsalted butter or coconut butter if you prefer).
Squeeze fresh citrus juice (I used lemon) over the potato and shower with your chopped herbs (about 2 tablespoons of each per serving).
Serve with extra fresh herbs to garnish. Enjoy!
