Ingredients:

  • 1 medium Sweet Potato (approx. 9 oz / 255g)
  • 1 tsp Avocado Oil
  • 1 pinch Flaky Sea Salt

Instructions:

  1. Scrub the sweet potato thoroughly under cold running water to remove grit and pat dry. Using a sturdy fork, pierce the skin 6–8 times all around the potato, going about a centimeter deep to create steam exhaust valves.
  2. Pour 1 tsp of avocado oil into your palms and rub it all over the potato. This creates a thin barrier that helps the heat penetrate the skin while keeping the moisture locked inside the flesh. Sprinkle your pinch of flaky sea salt over the oiled surface; the oil ensures every grain sticks.
  3. Lightly dampen a paper towel so it is moist but not dripping. Wrap the potato snugly in the paper towel to create a micro-steaming environment.
  4. Place the wrapped potato on a microwave-safe plate and cook on high power for 7 minutes.
  5. Once the timer dings, use a kitchen towel to carefully peel back a corner of the paper towel. Note: The steam will be very hot. Pierce the thickest part with a fork; it should sink in with zero resistance, feeling almost like it's sliding through soft butter. If it doesn't sink in easily, continue microwaving in 30-second increments.
  6. Don't cut into it immediately. Let the potato sit, still wrapped, for 2 minutes. This allows the heat trapped in the center to migrate toward the outer edges, finishing the cook perfectly and making the skin easier to peel if you are mashing it.