This recipe comes together using the sweet and spicy tomato jammy already on the blog. If you haven’t checked that out yet then head over to that recipe and check it out. If for some reason you do happen to have some of that jam leftover or want to make that for this recipe, then carry on.
I have sweet potatoes on hand at all times. In the winter I can easily cube and roast them with some olive oil, salt and pepper as a side. Sometimes, I skip the roasting and toss the cubes into chili with some ground beef and beans. In the summertime, I zap them in the microwave for a few minutes and then toss them on the grill with some spices. I first made this recipe while trying to cook up a healthy lunch on a random day. Sweet potatoes never disappoint alone, and the savory jam pairs extremely well with them.
This is very easy to make and perfect for a healthy lunch or dinner. Keep in mind that this recipe can be a base. Feeling like you need to add in some protein? Grilled chicken or skirt steak would work just fine with this.
Baked Potato and Sweet & Spicy Tomato Jammy
Baked sweet potato spruced up with a savory jam!
- 2 sweet potatoes (washed and pierced)
Sweet & Spicy Tomato Jammy
- 4 tbsp sweet and spicy tomato jammy (recipe on the blog)
Preheat oven to 425°. Wash and dry sweet potatoes.
Pierce sweet potatoes all around with a fork and bake in the oven for 45 minutes. Depending on your oven you may need an additional 10 – 15 minutes.
Once the potato is cool enough to touch, cut an opening across and use a fork to mash the potato inside the skin.
Top with prepared sweet & spicy tomato jammy and serve!
