Ingredients
12 medium sweet potatoes, preferably orange-fleshed Beauregard, washed and dried
2 tablespoons lard or shortening
1 recipe Country Ham-Ginger Butter, for serving (optional)
Flaky sea salt, such as Jacobsen, for serving
Preparation
Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.
Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.
