Ingredients:

  • 4 medium-large sweet potatoes (approx. 300g each)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp coarse sea salt
  • 4 tbsp unsalted butter, softened
  • 1 tbsp light brown sugar
  • 1 tsp ground Ceylon cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 200°C (425°F). Scrub the potatoes vigorously under cold water to remove grit and pat them completely dry with a lint-free towel.
  2. Use a fork to prick each potato 6–8 times, piercing at least half an inch deep to allow steam to escape.
  3. Rub the potato skins with a light coating of olive oil and coarse sea salt. Place the potatoes on a parchment-lined baking sheet.
  4. Roast for 45 minutes in the center rack until the skins are papery and a knife slides into the thickest part with zero resistance.
  5. While roasting, whip the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until aerated and light.
  6. Slit the hot potatoes down the center, fluff the interior with a fork, and dollop with the cinnamon butter mixture. Top with a pinch of flaky sea salt.