Oven Baked Sweet Potatoes
Quick and easy recipe summary for fluffy and flavorful sweet potatoes.
Equipment
- 1 Parchment paper
- 1 Fork for poking holes and testing tenderness
- 1 Baking sheet fits in your oven good and snug
- 1 Pressure cooker ready to go for the first step
Ingredients
Main ingredients
- 6 sweet potatoes (yams) big enough to feed everyone but small enough to cook through nice
- 2 Tablespoons olive oil helps get the skin a little crispy and adds flavor
- 1 Tablespoon Kosher salt to bring out all the yum in those sweet potatoes
Instructions
Instructions
- Preheat your oven to 400°F (200°C). You gotta get it nice and hot before you pop those sweet potatoes in.
- Wash and scrub those sweet potatoes real good. You want all the dirt off because you’re gonna eat the skin too.
- Using your fork, poke each sweet potato several times. This lets steam escape while they’re cooking, helping avoid a mess or explode situation.
- Rub each one with olive oil. Don’t skip this step — it makes the skin taste so much better when baked.
- Sprinkle Kosher salt over all sides, giving a nice little salty kiss that balances the natural sweetness.
- Place the potatoes on the parchment lined baking sheet. Pop it into your preheated oven and bake for about 30 minutes.
- While baking, you gonna notice the valve hiss softly from your pressure cooker if you use it to speed up the tender part first. Make sure your sealing ring is in place to keep pressure right.
- After that baking time, test the tender pull with a fork. If it slides in easy, you good to go. If not, toss back for a few more minutes.
- Take them out, let cool just a little because they trap steam inside, then dig in!
Notes
Optional stuff you can grab if you want to jazz it up later like butter or cinnamon.