Baked Sweet Potatoes

The sweet potatoes can be parboiled, drained, and refrigerated in an airtight container up to 1 day ahead. When ready to serve, proceed with arranging in the baking dish, adding butter, seasonings, and sugar, then baking as directed. Add 5-10 minutes to the baking time if starting from cold.

Store cooled baked sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes until warmed through and the glaze re-melts. For best results, avoid microwaving as it will make the texture mushy and prevent re-crisping of the caramelized surface.