Baked Sweet Potato
Perfectly baked sweet potatoes with crispy skin, fluffy insides, and a savory butter, salt, and pepper topping.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
TOPPING
- 4 tablespoons unsalted butter, room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
- Using a fork, poke several holes all over each sweet potato to allow steam to escape while baking.
- Brush each sweet potato with olive oil to coat the skin evenly.
- Sprinkle the sweet potatoes with kosher salt, ensuring each one is seasoned all over.
- Place the sweet potatoes on the prepared baking sheet, spacing them apart to allow air circulation.
- Bake for 45 to 60 minutes, depending on the size of the sweet potatoes. To check for doneness, insert a fork into the thickest part; it should glide in easily with no resistance.
- When the sweet potatoes are tender, remove them from the oven and let them rest for about 5 minutes to cool slightly.
- Slice each sweet potato open lengthwise and gently fluff the inside with a fork.
- Top with butter, salt, and pepper.
- Serve immediately while hot.