Baked Sweet Potatoes
- Yield 4
- Prep 5 minutes
- Cook 55 minutes
Baked Sweet Potatoes is a sides recipe on Avoteb. The yield on the card is 4. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 sweet potato, scrubbed and rinsed
- 2 teaspoons melted butter or olive oil, optional
- pinch of sea salt and freshly-cracked black pepper
Method
Warm oven to 425°F. Line a baking sheet with parchment, and if you happen to own a wire cooling rack, you can place it on top of the baking sheet for extra-even baking. (If not, no worries, you can just place the potato directly on the baking sheet.)
Prep the sweet potato. Using a dinner fork or a small paring knife, poke the sweet potato evenly on all sides (about 10 times). Set the potato on the prepared baking sheet.
Roast for 30 minutes. Lift baking sheet from the oven.
Brush with butter or oil (skippable). If you would like your baked sweet potato to have extra-crispy skin*, use a pastry brush to brush it evenly with melted butter or oil. Scatter evenly with a pinch of sea salt and black pepper. Then place the sweet potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
Roast for an additional 20-30 minutes until the sweet potato is soft and cooked through. To check for doneness, carefully give the sweet potato a gentle squeeze with an oven mitt, and if the insides are soft and give easily under pressure, it is ready to be removed from the oven. If not, continue baking for 5-minute intervals until soft. (Cooking time will vary depending on the size of your sweet potato.)
Slice the potato. Using a paring knife, slice halfway through the sweet potato lengthwise. Then give it a gentle squeeze to open.
Plate Plate while it is hot with your desired toppings.
