For this particular purpose, you’ll want to make sure that you select potatoes that are as evenly shaped as possible; go for potatoes that have a nicely round and elongated appearance. It’s also important that you choose tubers of very similar size, too, to insure that they all bake at the same time.
Preheat your oven to 400°F and then slice each potato lengthwise into 4 even quarters.
Raw sweet potatoes have a really firm flesh, so make sure that you place them flat side down when you slice. That’ll help prevent any potential accidents.
Try and keep your pieces “in order” so you can easily reconstruct your potato in a few minutes.
Place all 4 quarters on a large piece of aluminum foil and spread a very thin layer of ghee on both sides of each wedge. This will help the salt and pepper that you are about to sprinkle on them adhere to the potatoes. Not only that, but it will also confer a rich, buttery flavor to your baked potatoes.
You could also use avocado or extra-virgin olive oil if you preferred
Alright so now you want to reconstruct your potato and make it whole again. Put the potato wedges back together.
Wrap the potatoes tightly in aluminum foil; the tighter the better. Just be careful not to rip the foil!
Finally, place the foil wrapped potatoes, seam side up, on a roasting pan. Depending on their size, your potatoes will take anywhere from 40 to 75 minutes to bake fully. To find out if they’re ready, simply give them a little squeeze with your fingers every 10 minutes or so, starting at the half-hour mark. When the potatoes feel soft between your fingers as you gently squish them, they’re ready.
Take them out of the oven and let them rest in the foil for about 5 minutes. Then, if you wish to serve your baked sweet potatoes immediately, remove them from the foil be careful, these babies are HOT! Eat them with a little dab of ghee as well as a sprinkle of fresh parsley.