Ingredients:

  • 4 medium-large sweet potatoes (approx. 700–900g total)
  • 1 teaspoon olive oil (optional, for skin)
  • Pinch of coarse sea salt per potato

Instructions:

  1. Preheat your oven to a steady 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Thoroughly scrub the sweet potatoes under running water to remove any dirt, then pat them completely dry.
  3. Using a sharp fork or skewer, pierce each potato deeply 6–8 times all over to allow steam to escape.
  4. Lightly rub the exterior of each potato with a dab of olive oil (if using) and sprinkle generously with coarse sea salt.
  5. Place the potatoes directly onto the prepared baking sheet (ideally on a wire rack placed on the sheet for better air circulation).
  6. Bake for 45 to 75 minutes, depending on size. Test for doneness by gently squeezing the sides—they should yield easily—or by inserting a thin skewer with no resistance.
  7. Remove the potatoes from the oven and let them rest on a cutting board for 5–10 minutes to redistribute internal steam.
  8. Slice open the top lengthwise down the middle. Use a fork to gently fluff the inside flesh before adding your chosen toppings.