Best Baked Sweet Potatoes
The goal—creamy flesh with deeply complex flavor—is entirely different from what you want in a baked russet. And, as we discovered, so is the cooking method.
A cookbook recipe exclusively for ATK Essential members from How to Roast EverythingGather Your Ingredients
Key Equipment
Before You Begin
Any variety of orange- or red-skinned, orange-fleshed sweet potato can be used in this recipe, but we highly recommend using Garnet (also sold as Diane). Avoid varieties with tan or purple skin, which are starchier and less sweet than varieties with orange and red skins. When shopping, look for sweet potatoes that are uniform in size and weigh between 8 and 12 ounces (we prefer smaller potatoes). Top potatoes as desired or with one of our two sauces, Garam Masala Yogurt or Garlic and Chive Sour Cream.
Instructions
1.
Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes on large plate and microwave until potatoes yield to gentle pressure and centers register 200 degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
2.
Set wire rack in aluminum foil–lined rimmed baking sheet and spray rack with vegetable oil spray. Using tongs, transfer potatoes to prepared rack and bake for 1 hour (exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed).
3.
Slit each potato lengthwise; using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Transfer potatoes to serving platter. Season with salt and pepper to taste. Serve.
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