Ingredients:

  • 4 large, uniform Medium Sweet Potatoes (approx. 1 kg total)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Flaky Sea Salt (such as Maldon)
  • Pinch Black Pepper (optional)

Instructions:

  1. Preheat the Oven: Adjust the rack to the middle position. Preheat the oven to 400°F (200°C). High heat is non-negotiable for crisp skin.
  2. Wash and Scrub: Thoroughly wash and scrub the sweet potatoes, removing any blemishes or dirt. Pat them completely dry using a kitchen towel. (Moisture creates steam, which prevents crisping.)
  3. Vent the Steam: Using a fork or a thin skewer, pierce each sweet potato 6–8 times, puncturing the skin deeply but not tearing it completely open. This allows steam to escape during cooking.
  4. Coat and Season: Place the potatoes on the lined baking sheet. Drizzle with the olive oil and rub evenly over the entire surface of each potato. Sprinkle generously with the flaky sea salt and pepper.
  5. Initial Bake: Place the tray in the preheated oven. Bake for 40 minutes.
  6. Flip and Continue: Flip the potatoes over (this ensures even caramelisation and crisping). Continue baking for another 15–30 minutes.
  7. Check for Doneness: The potatoes are ready when they are soft and yield easily when squeezed gently (use an oven mitt!). They should reach an internal temperature of 205°F (96°C). The skin should look shrunken and dark golden brown.
  8. The Fluffing Step: Remove the potatoes from the oven. Immediately slice the potatoes lengthwise across the top, but do not cut all the way through the base. Gently squeeze the ends inwards to push the flesh upwards and expose the steam.
  9. Serve Immediately: Serve piping hot with your chosen toppings.