Description
This perfect baked sweet potato recipe delivers fluffy, tender sweet potatoes with caramelized edges every time. Simple, foolproof, and naturally sweet, these oven-baked sweet potatoes are healthy, versatile, and absolutely delicious. Perfect for meal prep, weeknight dinners, or holiday sides!
Ingredients
Scale
- 4 medium sweet potatoes (6–8 oz each)
- 1–2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- Optional: black pepper, cinnamon, or other seasonings to taste
- Toppings of your choice (butter, sour cream, brown sugar, etc.)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup (optional but recommended).
- Clean sweet potatoes: Scrub sweet potatoes thoroughly under running water with a vegetable brush to remove any dirt. Pat completely dry with a clean kitchen towel or paper towels. Don’t peel them—the skin is nutritious and helps hold everything together!
- Pierce potatoes: Using a fork, pierce each sweet potato 6-8 times all over (top, bottom, and sides). This allows steam to escape during baking and prevents them from bursting in the oven. Don’t skip this step!
- Oil and season: Rub each sweet potato lightly with olive oil or melted butter, coating the entire skin. Sprinkle all over with salt and any other seasonings you’re using. The oil helps the skin get crispy and golden while the salt enhances flavor.
- Arrange on baking sheet: Place sweet potatoes directly on the prepared baking sheet, spacing them at least 2 inches apart for even heat circulation. Don’t wrap them in foil—you want the dry oven heat to create that perfect texture!
- Bake: Bake for 45-60 minutes, depending on size. Small to medium sweet potatoes (6 oz) need about 45-50 minutes. Large sweet potatoes (10+ oz) may need up to 70 minutes. The sweet potatoes are done when a knife inserted into the center goes through easily with no resistance, and they feel soft when gently squeezed (use an oven mitt!).
- Check for doneness: To test, insert a sharp knife or fork into the thickest part—it should slide in effortlessly. The sweet potatoes should feel very soft and give easily to gentle pressure. If there’s any resistance, bake for another 5-10 minutes and check again.
- Rest briefly: Remove from oven and let sit for 2-3 minutes. This brief rest allows the steam to settle and makes them easier to handle.
- Slice and serve: Cut a slit lengthwise down the center of each potato. Gently squeeze the ends toward the center to open it up, creating a fluffy pocket for toppings. The interior should be steaming, fluffy, and bright orange. Add your favorite toppings and serve immediately!
Notes
- Size matters: Cooking time varies significantly based on sweet potato size. Check earlier for small potatoes, later for large ones.
- Don’t wrap in foil: Wrapping creates steam and prevents that desirable crispy skin. Always bake unwrapped!
- Pierce thoroughly: Those fork holes are essential for preventing explosions in your oven.
- High heat option: For faster cooking, bake at 425°F for 40-50 minutes.
- Slow roast option: For ultra-creamy texture, bake at 350°F for 75-90 minutes.
- Even cooking: Choose sweet potatoes of similar size so they finish cooking at the same time.
- Skin is edible: The skin is nutritious and delicious! Leave it on when eating.
- Prep Time: 5 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium sweet potato (6 oz)
- Calories: 130
- Sugar: 6g
- Sodium: 300mg (with added salt)
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg