Baked Sweet Potato

Ingredients

• 4 sweet potatoes – medium (8–10 oz each), scrubbed and dried
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• unsalted butter – for serving
• salt – for serving
• black pepper – for serving
• ground cinnamon – for serving

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the middle. Line a rimmed baking sheet with foil or parchment to catch drips.
2. Rinse the sweet potatoes, scrub well, and pat completely dry.
3. Prick each sweet potato 6–8 times all over with a fork to vent steam.
4. Rub the sweet potatoes lightly with olive oil, then sprinkle evenly with the kosher salt.
5. Arrange on the baking sheet with space between each potato.
6. Bake until very tender throughout, 45–60 minutes depending on size; skins should look puffed with some caramelized spots and a skewer should slide in with no resistance (or 205–212°F/96–100°C internal temperature).
7. Let rest 5 minutes. Split lengthwise, fluff the flesh with a fork, and add unsalted butter, salt, black pepper, and ground cinnamon to taste. Serve hot.