Ingredients

• 8 large sweet potatoes (9–12 oz. each)
• 1/4 cup vegetable oil
• 1 Tbsp. kosher salt

Instructions

1. Place racks in upper and lower thirds of oven; preheat to 400°F. Cut potatoes in half lengthwise and divide between 2 rimmed baking sheets. Drizzle with oil and season all over with salt. Rub sweet potatoes with your hands to evenly coat, then arrange cut side down. Roast potatoes, rotating baking sheets top to bottom halfway through, until fork-tender, 25–35 minutes (depending on their size, some may be done before others; test each one every 5 minutes after the 25-minute mark).
2. Do Ahead: Sweet potatoes can be roasted 4 days ahead. Let cool; cover and chill.