1 hour 10 minutes
A quick and easy side dish for fall, these baked sweet potatoes are coated in olive oil, seasoned with salt and pepper, and served with a dollop of butter.
‣ 3 large sweet potatoes, scrubbed and dried ‣ 3 tablespoons extra virgin olive oil ‣ 1 pinch salt, to taste ‣ 1/2 teaspoon black pepper, or to taste ‣ salted butter, for serving
Scrub and dry the sweet potatoes, then place them on a baking sheet lined with aluminum foil or parchment paper. Use a fork to poke each potato four or five times.
Rub the sweet potatoes and season the skins with salt and pepper. Once done, send it off to bake
Allow sweet potatoes to rest for five minutes, then cut them down the middle. Season them again with salt and pepper and add a dab of butter.