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Ingredients

• 4 pieces Sweet Potatoes (medium size, about 300‑400 g each, scrubbed clean)
• 2 tablespoons Vegetable Oil (light oil for coating, such as canola or sunflower)
• 1 teaspoon Salt (fine sea salt)
• ½ teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Wash and Dry Potatoes

   Rinse the sweet potatoes under cold water, scrub off any dirt with a brush, then pat dry with a clean kitchen towel.

   Time: PT5M

2. Pierce the Potatoes

   Using the tip of a sharp knife, poke 6‑8 holes evenly around each potato to allow steam to escape while roasting.

   Time: PT5M

3. Season

   Place the potatoes on a baking sheet. Drizzle with vegetable oil and rub evenly with a basting brush. Sprinkle salt and optional pepper over all sides.

   Time: PT5M

4. Roast

   Preheat the oven to 200°C (390°F). Arrange the potatoes in a single layer and roast for 45 minutes, turning once halfway through, until the skins are crisp and a fork slides easily into the center.

   Time: PT45M

   Temperature: 200°C

5. Rest and Serve

   Remove the potatoes from the oven, let them rest for 2‑3 minutes, then serve hot. Optionally slice open and add a dab of butter or a sprinkle of extra salt.

   Time: PT2M

6. Clean Up

   While the potatoes cool, wash the baking sheet, brush, and cutting board. Wipe down the oven interior if any drips occurred.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

35 g

Fat

3 g

Fiber

4 g