Ingredients:

  • 4 medium Sweet Potatoes (about 10–12 oz each)
  • 3 Tbsp High-Heat Cooking Oil (Avocado, Grapeseed, or refined Coconut oil)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Baking Powder (Aluminium-free)
  • 1 tsp Flaky Sea Salt (for finishing garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C). Place a baking rack onto the baking sheet (if using).
  2. Scrub the sweet potatoes thoroughly under cold running water using a vegetable brush. Dry them completely with a clean towel, as residual moisture prevents a crispy crust.
  3. Use a fork or skewer to pierce the potatoes 8-10 times all over to allow steam to escape during cooking, preventing bursting and ensuring a fluffy interior.
  4. In a small mixing bowl, whisk together the high-heat oil, fine sea salt, black pepper, and the crucial 1/4 teaspoon of baking powder.
  5. Place the dried, pierced potatoes into the bowl. Rub the oil mixture thoroughly into the skin of each potato, ensuring a uniform, glistening coating across the entire surface.
  6. Place the coated potatoes directly onto the prepared baking sheet or rack, ensuring they are not touching each other.
  7. High-Heat Blast (Initial Bake): Place the tray into the preheated 425°F (220°C) oven. Bake for 20 minutes. This rapidly dries the skin and activates the crisping agents.
  8. Reduce and Cook: After 20 minutes, lower the oven temperature to 375°F (190°C). Continue baking for another 30–45 minutes, or until the internal flesh is completely tender.
  9. Check for Doneness: The potatoes are done when you can easily insert a skewer or fork all the way through the centre with zero resistance. The skin should be deep golden brown and audibly crispy when tapped.
  10. Rest and Finish: Remove the potatoes from the oven. Serve immediately, splitting them open with a knife and sprinkling generously with the flaky sea salt.