Start by preheating your oven to 400°F (200°C).

Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel, poke them all over with a fork then generously coat with olive oil and salt.

Spread a thin layer of the salt in the bottom of a baking dish or on a baking sheet to create a bed for the sweet potatoes. Place the sweet potatoes on top of the salt bed. The salt will help evenly cook the potatoes and draw out moisture while infusing them with a subtle salty flavor.

Place the sweet potatoes in the preheated oven and bake for about 45 minutes to 1 hour, depending on their size. You'll know they're done when you can easily insert a fork into the center, and they feel tender.

Carefully remove the sweet potatoes from the oven. The salt crust should be firm and dry.

Using a knife or the back of a spoon, gently crack open the salt crust on each sweet potato. Be cautious, as there may be hot steam released. Brush off any excess salt from the potatoes, it is not meant to be eaten.

Drizzle each sweet potato with olive oil and sprinkle with freshly ground black pepper. You can also add your favorite toppings like sour cream, chopped chives, crumbled bacon, or grated cheese.

Serve the salt-baked sweet potatoes immediately while they're hot. The insides will be wonderfully soft and sweet, with a hint of saltiness from the crust.