Ingredients:

  • 2-4 medium sweet potatoes, about 8-12 ounces each (225-340g)
  • 1-2 tablespoons olive oil (or melted coconut oil) (15-30 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash sweet potatoes thoroughly. Pierce each sweet potato several times with a fork. This prevents explosions (trust me!).
  3. In a small bowl, whisk together olive oil, salt, and pepper. Alternatively, Brush each sweet potato with olive oil mixture, ensuring even coating.
  4. Place sweet potatoes directly on the baking sheet. Bake for 45-75 minutes, or until very soft and easily pierced with a fork. The baking time depends on the sweet potato size.
  5. Check for doneness by squeezing the potato gently. It should feel soft. For precise measurement, use an instant-read thermometer. The internal temperature should reach 205-210°F (96-99°C).
  6. Let cool slightly before handling. Serve as desired.