Baked sweet potato recipe

Ingredients

• 4 medium sweet potatoes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Unsalted butter, to serve (optional)

Instructions

1. Preheat your oven to a precise 400°F (200°C). Don't mess this up; accurate temperature is critical for even cooking.
2. Thoroughly scrub each sweet potato under cold running water, ensuring all dirt is meticulously removed. Pat them bone dry with a paper towel. This is crucial for a crisp skin, don't skip it!
3. Using a sharp fork or knife, pierce each sweet potato 4 to 5 times. This allows steam to escape efficiently, preventing any unfortunate explosions and ensuring they cook perfectly from the inside out.
4. Place the prepared sweet potatoes directly onto a sturdy baking tray. No fuss, no parchment needed here, just direct heat for that beautiful caramelization.
5. Bake for approximately one hour, or until a sharp knife glides effortlessly into the thickest part of the potato with absolutely no resistance. If there's any firmness, let them go for another 5 to 10 minutes. We're looking for beautifully tender, perfectly cooked potatoes, not halfway done!
6. Serve immediately. Split them open, add a generous pinch of good quality kosher salt and freshly ground black pepper. If you're feeling indulgent, and why wouldn't you be, a knob of beautiful unsalted butter will melt into that sweet flesh wonderfully.

Instructions

1. Preheat your oven to a precise 400°F (200°C). Don't mess this up; accurate temperature is critical for even cooking.
2. Thoroughly scrub each sweet potato under cold running water, ensuring all dirt is meticulously removed. Pat them bone dry with a paper towel. This is crucial for a crisp skin, don't skip it!
3. Using a sharp fork or knife, pierce each sweet potato 4 to 5 times. This allows steam to escape efficiently, preventing any unfortunate explosions and ensuring they cook perfectly from the inside out.
4. Place the prepared sweet potatoes directly onto a sturdy baking tray. No fuss, no parchment needed here, just direct heat for that beautiful caramelization.
5. Bake for approximately one hour, or until a sharp knife glides effortlessly into the thickest part of the potato with absolutely no resistance. If there's any firmness, let them go for another 5 to 10 minutes. We're looking for beautifully tender, perfectly cooked potatoes, not halfway done!
6. Serve immediately. Split them open, add a generous pinch of good quality kosher salt and freshly ground black pepper. If you're feeling indulgent, and why wouldn't you be, a knob of beautiful unsalted butter will melt into that sweet flesh wonderfully.