I had these the other day at a friend's house, and they were so good. I realized I had been eating them wrong this entire time



4 medium-sized sweet potatoes

2 tablespoons of olive oil

1 teaspoon of sea salt

1/2 teaspoon of ground black pepper

Optional: dried thyme, butter, cinnamon, brown sugar, marshmallows


Begin by preheating your oven to a cozy 400°F (200°C).

Under a stream of water, give the sweet potatoes a good scrub, then pat them dry. Slice them crosswise if you prefer shorter cooking times or leave them whole for a classic presentation.

Arrange the sweet potatoes on a parchment-lined baking sheet. Anoint them with olive oil, ensuring each one is glistened and ready for its transformation.

Shower the tubers with sea salt and a dusting of black pepper, a contrast to their inherent sweetness.

Slide the tray into the oven and let them bake for 45 to 60 minutes. You'll know they're done when their skins wrinkle and a fork can glide through the flesh like butter.

Once out of the oven, allow them to rest, a brief interlude before the feast.

Serve them steaming, split them open to reveal the steamy, orange interior, and crown them with a pat of butter, a sprinkle of cinnamon, a smattering of brown sugar, or, for a touch of whimsy, a few marshmallows.

On your table, these baked sweet potatoes are more than just a dish; they are a testament to the season's bounty, a simple pleasure that brings smiles and warmth to any gathering. This autumn, as you gather with loved ones, let the sweet potatoes be a reminder of the simple joys that the season brings. Enjoy the soft, comforting embrace of each bite, and cherish the company around you.