- two sweet potatoes
- two tablespoons olive oil
- one good pinch of salt
- two teaspoons of dried thyme or Provencal herbs
- half teaspoon of Espelette pepper
- half lemon
In a small ramekin put the olive oil, Provencal herbs (or thyme), Espelette pepper and salt. Mix.
Wash the sweet potatoes well. Split them in half and square the flesh. Lemon them because sweet potatoes oxidize very quickly. Using a pastry brush, brush the sweet potatoes with the flavored olive oil. Place them on a baking sheet covered with parchment paper or in a gratin dish. Then, bake in a preheated oven at one hundred eighty °C for forty mins.
Edit: For me, after many tries, forty minutes is perfect, but for some of you it’s not enough. Different ovens, sweet potato shapes and weights, no convection…I have no idea where that came from.
At least for me it’s forty minutes. So test with the tip of a knife the cooking of the sweet potatoes to check that it is good. It should sink very easily. If this is not the case, extend the cooking for ten to fifteen minutes.
Take out of the oven, sprinkle with a little fresh thyme and enjoy.
For cooking, I like to use perforated plates (I put parchment paper on them) or non-stick plates. I have had these two models for years. You can find them in kitchens, specialty stores or online. I don’t have any shares, but it’s top top top!