Ingredients:

  • 4 Medium Sweet Potatoes (approx. 7 oz/potato), uniform size
  • 2 tablespoons Olive Oil (or neutral cooking oil)
  • 1 teaspoon Coarse Sea Salt (e.g., Maldon), plus more for garnish
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Preheat the Oven: Preheat oven to 425°F / 220°C / Gas Mark 7. Place a rack in the middle position.
  2. Clean and Dry: Thoroughly scrub the sweet potatoes under cold running water to remove any dirt. Pat them completely dry using a kitchen towel. (Crucially, if the skin is wet, it will steam, not crisp.)
  3. Pierce Thoroughly: Using a fork or skewer, pierce the potatoes deeply 8-10 times all over. This allows internal steam to escape safely.
  4. Oil and Salt: Place the dry, pierced potatoes on a baking sheet lined with parchment (optional). Rub the olive oil generously over the entire surface of each potato. Sprinkle liberally with coarse sea salt and a touch of black pepper.
  5. Initial Bake: Place the baking sheet into the preheated oven. Bake for 50 minutes without opening the oven door.
  6. Test for Doneness: After 50 minutes, carefully remove the tray and test the potatoes. Insert a skewer or paring knife into the center of the largest potato. It should glide through with zero resistance. If resistance occurs, return the potatoes to the oven for 5-10 minute intervals until perfectly tender.
  7. Rest and Slice: Once cooked, remove the potatoes immediately from the oven. Using a knife, slice deeply down the length of the potato (the butterfly cut), stopping just before cutting through the base.
  8. Fluff and Serve: Gently squeeze the ends of the potato toward the center to push the flesh outward. Using a fork, lightly fluff the interior flesh. Serve immediately.