Ingredients:

  • 6 medium sweet potatoes (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: Ensure the rack is in the center for even airflow
  2. Scrub the potatoes clean and pat them completely dry with paper towels. Wait until they are totally dry to ensure the skin crisps.
  3. Use a fork to prick each potato 5-6 times. Note: This creates vital steam vents
  4. Coat each potato in olive oil, salt, and pepper. Rub the mixture in until a thin, even layer covers the entire surface.
  5. Place potatoes directly on a rimmed baking sheet. Do not use foil, as this traps steam.
  6. Roast for 45 to 55 minutes until the skin is mahogany colored and the potato gives easily when squeezed.
  7. Remove from the oven and let the potatoes rest for 5 minutes. Note: This lets the internal steam redistribute
  8. Slit the top of each potato lengthwise. Gently fluff the interior with a fork to release the remaining steam.