Ingredients
4 Japanese sweet potatoes
Sea salt and freshly ground black pepper, to taste
Butter or miso butter, for serving
Fresh cilantro, optional, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
- Wash the sweet potatoes and poke several holes in each with a fork.
- Place the potatoes on the baking sheet and bake for 45–60 minutes, until the skins are puffed and the insides are tender when pierced with a fork.
- Slice open the potatoes and fluff the flesh with a fork. Season with salt and pepper.
- Top with butter or miso butter and garnish with fresh cilantro if desired. Serve warm.
Notes
- Baking time may vary depending on the size of the sweet potatoes. Larger potatoes may require closer to 60 minutes.
- Avoid wrapping the potatoes in foil for crispier skins.
- Miso butter adds a rich, savory flavor but regular butter works perfectly if you prefer simplicity.
- Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated in the microwave, oven, or air fryer.
- Prep Time: 5 min
- Cook Time: 50 min