Bake Sweet Potatoes in the Oven
A straightforward, upscale method to achieve silky, sweet interiors and crisp, caramelized skins using pantry staples and a hot oven.
Servings: 4 servings
Calories: 220kcal
Equipment
- Large rimmed baking sheet - for even air circulation and caramelization
- Wire rack (optional) - elevates potatoes so heat circulates for crisper skin
- Sharp knife - to test doneness and split open for serving
Ingredients
- 800 g sweet potatoes
- 30 ml olive oil
- 5 g flaky sea salt
- 2 g black pepper
- 15 g butter
Instructions
- Preheat oven to 425°F (220°C). Position a rack in the center - a high heat yields crisp skin and quicker caramelization.
- Wash and dry sweet potatoes thoroughly. Pierce each potato 6-8 times with a fork to release steam while baking and avoid splitting.
- Toss potatoes with olive oil and sea salt, massaging the skins so oil forms a fine, even coating that encourages browning.
- Arrange potatoes directly on a foil-lined baking sheet or on a wire rack set over the sheet. Spacing prevents steaming and keeps edges crisp.
- Bake for 45 to 60 minutes, turning once halfway through. They’re done when a thin knife slides into the center like soft butter and the skins show deep browning with a few charred spots.
- Remove from the oven and let rest 5 minutes. The aroma will be intensely sweet and earthy, and the flesh will pull apart like a pillow when you press it.
- Slice open lengthwise, fluff the flesh with a fork, add butter or a drizzle of olive oil and a sprinkle of flaky salt. For a finishing touch, add a little maple syrup or a scattering of toasted seeds.
- Serve hot. The contrast of crisp skin and velvety interior creates a luxurious bite that pairs beautifully with protein or stands alone as a wholesome bowl.
Notes
- Size matters: Try to pick similarly sized sweet potatoes so they cook evenly.
- Doneness test: A knife should glide in without resistance; soft flesh signals readiness.
- Extra crisp: Use a wire rack so hot air circulates all around each tuber.