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Ingredients
- 4 small (8-ounce) sweet potatoes, unpeeled, each lightly pricked with fork in 3 places
- kosher salt
Directions
Adjust oven rack to middle position and heat oven to 425 degrees Fahrenheit.
Arrange potatoes on a large microwave-safe plate or baking dish and microwave until potatoes yield to gentle pressure and reach an internal temperature of 200 degrees Fahrenheit, 6 to 9 minutes, flipping potatoes every 3 minutes at first, and checking on them every 1 minute after the 6 minute mark.
Line a half-sheet pan with aluminum foil, arrange a wire rack on top of that, and spray the wire rack with nonstick spray. (If you don’t have nonstick spray, use a paper towel to rub oil on the rack.) Transfer the potatoes to the prepared rack and bake for 1 hour (exteriors will be lightly browned and potatoes will feel very soft when squeezed).
Slit each potato lengthwise; using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Transfer potatoes to serving dish. Season generously with salt.
