Food & Cooking Recipes Breakfast & Brunch Recipes Baked Sweet Potatoes with Citrus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 2 The nuts and orange wedges add dimension to baked sweet potatoes. Ingredients 2 small sweet potatoes ¼ cup chopped toasted almonds or pecans Dash cinnamon Dash freshly grated nutmeg Flaky sea salt 2 orange wedges Directions Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil. Bake until tender, about 1 hour. Unwrap and split top with a knife. 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. Rate it Print