New This Month

Baked Sweet Potatoes with Citrus


The nuts and orange wedges add dimension to baked sweet potatoes.

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 2 small sweet potatoes
  • 1/4 cup chopped toasted almonds or pecans
  • Dash cinnamon
  • Dash freshly grated nutmeg
  • Flaky sea salt
  • 2 orange wedges


  1. Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.

  2. Bake until tender, about 1 hour. Unwrap and split top with a knife.

  3. Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.

Cook's Notes

Bake several of these ahead and store in your fridge for up to 3 days.

Reviews Add a comment

  • LittleRedFrog
    23 JAN, 2014
    These were good but were lacking a little something and I couldn't figure out what... until the next day while I was preparing another one and realised I had left off the salt on the day before. DON'T forget the salt as it brings everything together. They're also nice and filling. Lovely.
  • jenniealice1357
    10 JAN, 2012
    This was so good to start the day with. As an incentive to get some exercise, I used the 1 hour of baking time to do my 20 minute power walk as well as Week 1 and Week 2 yoga routines. This breakfast was well worth the work. I have a confession, though: rather than sharing, I hoarded the second one and stuffed it in the back of the fridge in foil for breakfast tomorrow.
  • lhiggins88
    9 JAN, 2012
    This is pretty tasty, and just sweet enough to satisfy my breakfast sweet tooth (I'm usually a habitual cereal-and-milk eater). It was also quite filling. Not bad for a detox breakfast!