Before anything else, let’s get our oven preheated. Set it to 425°F (220°C). This temperature is crucial; it will help caramelize the sugars in the sweet potatoes, enriching their flavor.

Next, grab your sweet potatoes. Give them a good scrub under running water. You want to remove any dirt, ensuring they are clean and ready for baking. Pat them dry with a kitchen towel. Then, using a fork, prick each potato a few times. This step allows steam to escape during baking and prevents the potatoes from bursting.

Now, we’ll get those spuds on a baking sheet. You can line it with parchment paper or foil for easier clean-up, but it’s not mandatory. Just spread the sweet potatoes evenly across the sheet, giving them enough space to breathe.

Once your sweet potatoes are on the tray, it’s time to add some flavor. Drizzle them with a little olive oil and sprinkle a pinch of sea salt. If you’re adventurous, a dash of smoked paprika adds a delightful warmth. This seasoning will contribute layers of flavor.

Slide your baking sheet into the preheated oven. Set a timer for 45-60 minutes, depending on the size of your sweet potatoes. They’re done when a fork can easily pierce through the flesh.

After 45 minutes, check your potatoes. Insert a fork or a knife; it should go in smoothly without resistance. If you find they need a little more time, give them an extra 10 minutes and check again.

Once your sweet potatoes are out of the oven, let them rest for about five minutes. This rest time allows the steam to do its magic, ensuring they remain tender.

Now for the fun part! Slice each potato down the center and slightly press the ends together. This opens them up for toppings. Here are some of my favorite ideas:

A generous help of guacamole for that creamy richness.

Chopped chives add a fresh, oniony twist.

A spoonful of Greek yogurt or tzatziki rounds out the flavors nicely.

For a little zing, sprinkle with some feta cheese!

If you crave something smoky, a dash more of smoked paprika works wonders.