How to Bake Perfect Sweet Potatoes.
Serves 4 · Prep: 5 min · Cook: 25–35 min
Make It
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
Scrub 4 medium sweet potatoes, dry thoroughly, and cut into 1-inch cubes. Peel them or leave the skin on.
Toss with 1–2 Tbsp olive oil or avocado oil, sea salt and black pepper.
Spread in a single layer with space between the cubes.
Bake 30–40 minutes, flipping once halfway, until the edges are caramelised and a fork slides in easily.
Notes
Cube size drives the timing. Half-inch cubes are done closer to 25 minutes and come out crisper. One-inch cubes take 35 to 40 and stay softer in the middle.
Want them whole? Pierce a few times with a fork and bake 45–60 minutes, until the skin puffs. Skip the foil, it steams them and leaves the skin soggy.
Cut them evenly. Uneven cubes give you some burnt and some raw.
Line the pan. They ooze sugar as they bake and it welds itself to bare metal.
Do not crowd the pan. Crowded cubes steam instead of caramelising.
Bake a few at once and toss the extra into tomorrow's No B.S. Salad or Protein Bowl.
Counts as Complex Carbs at ½–1 cup.
