Sweet potatoes are one of my favorite vegetables of all time, especially baked and topped with butter, sugar and cinnamon. This medicated version will ensure that you have that restaurant quality baked potato you’ve been looking for – with a flaky, separated skin on the outside, and a tender, delicious yam on the inside. Serve these baked sweet potatoes as a side to your favorite dish, or simply eat one by itself! They’re THAT good!

Serves 2-4

Here’s What You Need:

2-4 sweet potatoes or yams

2-4 tablespoons cannabis-infused butter (1 tablespoon per potato)

½ teaspoon of sugar

½ teaspoon of ground cinnamon

Pinch of salt

Canola oil (for coating)

Aluminum foil

Paper towel(s)

Baking tray

How to Make Perfectly “Baked” Sweet Potatoes

To begin, preheat your oven to 450 degrees Fahrenheit.

Next, wash and scrub the sweet potatoes to remove any dirt and then pat them dry. Make sure the potatoes are thoroughly dry as you do not want any extra moisture to cause the spuds to steam in the oven.

After your sweet potatoes are dry and ready to use, use a fork to poke various holes in each potato – these holes will allow steam to escape from inside the potato as they bake.

Once the potatoes are covered in tiny holes, you want to apply a tiny bit of canola oil to the exterior of each potato. The easiest way to do this is in the same fashion that you would stain a piece of wood-furniture. Take a folded piece of paper towel and place it over the opening of the canola oil bottle. Tip over your canola oil bottle (with your hand pressing firm against the opening of the bottle with the paper towel, essentially preventing any from pouring out) and allow your paper towel to become slightly saturated in that one spot. Then, proceed to rub the exterior of each sweet potato with your canola oil-towel. You want each potato to have a nice shiny-sheen after being rubbed, but not be completely basted in oil. Feel free to add more oil to your towel when necessary.

After, place your prepped potatoes on an aluminum foil-lined baking tray and top each potato with a pinch of salt.

Bake the potatoes for 20 minutes at 450 degrees Fahrenheit. After 20 minutes has passed, remove the tray from the oven, rotate and flip each of the potatoes, and then reduce the temperature of the oven to 350 degrees Fahrenheit.

Place the tray back in the oven and continue to cook the potatoes for another 35-40 minutes or until tender.

You want your potato skins to be shedding away from the interior, and the interior of the spud should be soft but not mushy. You may also see some baked sugary-juicy-goodness that tried to escape from the holes you poked in the spuds earlier, this is the look you’re going for. Remove the potatoes from the oven and allow them to stand for 5 minutes before plating.

To serve your potatoes, use a steak knife to slice the top of your potato length-wise, this will allow you to fill the inside with cannabis-infused butter, cinnamon, and sugar. Fill the potato to your liking and enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!