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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 5 minutes
Total: 35 minutes (includes cooling time)
Serves 2

The secret to perfectly baked sweet potatoes in a fraction of the time? Cut them in half! Roasting sweet potato halves (instead of whole ones) cut-side down not only takes less time, it results in sweet, caramelized edges and a soft and fluffy interior.

Add the halves as a side to your dinner for a filling boost of fiber, or turn them into an easy meal by piling on stewed tomatoes, cooked spinach, black beans, and a sprinkle of cheese. Or, make a big batch ahead of time and store leftovers in an airtight container in the refrigerator up to 3 days for an easy way to meal prep. Either way, be sure to eat the skin too, since it contains the majority of the fiber.

Ingredients:

  • 2 medium sweet potatoes (5 to 7 ounces each), scrubbed and halved lengthwise
  • 2 teaspoons olive oil
  • Fine sea salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Place the potato halves, cut-side down, on the prepared sheet. Using a fork, pierce each potato 3 to 4 times. Drizzle the oil over both sides and rub in. Sprinkle with ¼ teaspoon salt and a pinch of pepper.
  3. Bake until the skins look shriveled and the potatoes are fork tender, 20 to 25 minutes (adding an additional 5 minutes if not yet fork tender).
  4. Let rest, cut-side down, on the sheet, until cool enough to handle, about 5 minutes.

Test Kitchen Tips:
Sweet potatoes come in all different shapes and sizes. For even cooking, look for ones that weigh around the same.  The bake time will vary depending on the size of your sweet potato: 5-6 ounce sweet potatoes will cook in about 20 minutes; 6-8 ounce sweet potatoes in about 24 minutes, and 9-11 ounce sweet potatoes in about 27 minutes.