Sweet Potatoes
These oven-baked sweet potatoes have a soft and creamy interior with a beautifully caramelized exterior.
Baking the sweet potatoes cut-side down with olive oil, sea salt, and black pepper creates a simple and flavorful side dish that requires very little preparation.
Ingredients
- Sweet Potatoes
- Extra-Virgin Olive Oil
- Sea Salt
- Ground Black Pepper
Directions
- Preheat the oven to 375°F.
- Wash and thoroughly dry the sweet potatoes.
- Cut each sweet potato in half lengthwise.
- Line a baking sheet with parchment paper.
- Drizzle the sweet potatoes with extra-virgin olive oil and season with sea salt and ground black pepper. Rub the olive oil and seasonings over the cut sides and skins of the sweet potatoes.
- Place the sweet potatoes cut-side down on the parchment-lined baking sheet.
- Bake for 55 minutes for thinner sweet potatoes and 70 ninutes for thicker sweet potatoes. The sweet potatoes should be very tender and the cut sides are browned and caramelized.
- Remove the sweet potatoes from the oven and let them rest for 10 minutes before serving.
Tips
- Placing the sweet potatoes cut-side down allows the surface to brown and caramelize while the inside becomes soft and creamy.
- Choose sweet potatoes that are similar in size so they finish cooking at approximately the same time.
- Depending on the size of the sweet potatoes, the cooking time may vary.
- Allowing the sweet potatoes to rest for **10 minutes** after baking gives them time to cool slightly before serving.
- These sweet potatoes make a great simple side dish for grilled chicken, hamburgers, or other roasted and grilled meats.