4 medium sweet potatoes
2 Tbsp. olive oil
1 tsp. kosher salt
Butter, for serving
Instructions
Preheat the oven to 375°F.
Coat the sweet potatoes with olive oil and season with salt. Place in a roasting pan and bake until soft, approximately 1 hour. Potatoes should be soft to the touch and releasing some of the caramelized natural sugars. Slice the potatoes down the middle and squeeze both ends. Serve hot, topped with butter.
If you like rich, citrus-flavored white wine, we highly recommend pairing Executive Chef Justin's seared scallop recipe with our Vintner’s Reserve Pinot Gris.