Homemade Ember-Kissed Sweet Potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup.

Thoroughly scrub the sweet potatoes under cold water. Pat them dry completely. Using a fork, pierce each sweet potato multiple times all over (about 8-10 times per potato). This prevents bursting and allows steam to escape.

In a small bowl, whisk together the olive oil, liquid smoke, smoked paprika, 1/2 tsp sea salt, and black pepper.

Place each sweet potato on its own piece of aluminum foil (large enough to fully enclose it). Rub the seasoned oil mixture all over each sweet potato. Tightly wrap each sweet potato in its foil.

Place the foil-wrapped sweet potatoes directly on the preheated oven rack. Roast for 45-60 minutes, or until very tender when squeezed (use oven mitts!). The wrapping helps steam them and infuse the smoky flavor.

Optional "Ember" Char (for Gas Stovetop): Carefully unwrap the sweet potatoes. Using tongs, place each sweet potato directly over a medium gas burner flame, rotating frequently, until the skin is lightly charred and blackened in spots (about 1-2 minutes per potato). Be careful not to burn the flesh. If you don't have a gas stovetop, skip this step and proceed to the next, increasing oven time slightly.

Finishing Roast (Caramelization): Place the unwrapped sweet potatoes back on the baking sheet. Increase oven temperature to 450°F (230°C) or switch to broiler on high if available. Roast for another 10-15 minutes (or 5-7 minutes under broiler), flipping once, until the skins are slightly crispy and the natural sugars have caramelized, creating a deeper color and flavor. Watch carefully to prevent burning.

Carefully remove sweet potatoes from the oven. Using a sharp knife, slice each sweet potato lengthwise down the middle, being careful not to cut all the way through, and gently open it up. Drizzle with melted butter and maple syrup. Season with a sprinkle of flaky sea salt and fresh black pepper. Garnish with chopped chives, if desired. Serve immediately.