Baked Sweet Potatoes
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Enjoy restaurant-quality baked sweet potatoes at home with this foolproof method—crispy and salty outside, sweet and tender inside, and perfect whether you keep them simple with a pat of butter or load them up with your favorite toppings!
Golden and crisp on the outside, tender and sweet on the inside, baked sweet potatoes are a nourishing side dish that deserve a regular spot in your meal rotation. Whether you keep them simple with a pat of butter or go all out with toppings like sour cream, bacon, chili, or BBQ pulled pork, they’re always a welcome addition to the dinner table.
Baking them at a higher temperature brings out their natural sweetness, while a light rub of oil and salt gives the skin a delicious, crispy finish. This no-fuss baked sweet potato recipe is as reliable as it gets—perfect for everything from a busy weeknight dinner to a cozy Sunday meal, just like my go-to baked potatoes.
What You’ll Need To Make Baked Sweet Potatoes
- Sweet Potatoes: Look for sweet potatoes roughly the same size to ensure they cook evenly. And note that most grocery stores use the names “sweet potato” and “yam” interchangeably. This can be confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. Chances are you won’t find real yams at the supermarket, so if you see “yams,” you’re probably looking at sweet potatoes.
- Vegetable or Olive Oil: Ensures a crisp, flavorful skin and helps the salt adhere to the surface.
- Salt: Enhances the natural sweetness of the potatoes.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Prick each potato a few times all over with a fork. Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt.
Bake until very tender when pierced in the center with a skewer or sharp knife (or until the center of the largest potato registers 205°F to 210°F), 45 to 60 minutes.
Let sit for a few minutes until cool enough to handle, then cut a slit down the center of each potato. Serve with toppings of choice.
Baked Sweet Potato Toppings
Now that you know how to make the perfect baked sweet potato, the topping options are endless:
Savory Toppings:
- Butter and Salt: A classic combination that enhances the natural flavor of the sweet potato.
- Sour Cream and Chives: Adds a tangy, creamy element with a fresh herbal touch. (Sub Greek yogurt for a lighter version.)
- Bacon and Cheddar Cheese: A hearty option that turns your sweet potato into a savory, satisfying dish. Any of your favorite cheeses like Monterey Jack, cheddar, blue cheese crumbles, Parmesan, or Gruyere would work nicely.
- Black Bean Salad: A great choice for a Southwestern twist, adding protein and a bit of spice.
- Roasted Broccoli, Roasted Cauliflower, or Roasted Brussels Sprouts: Add a hearty, caramelized veggie crunch to balance the sweet potato’s creamy texture.
- Grilled Chicken and Avocado: Makes it a complete meal with lean protein and healthy fats.
- Pulled Pork: A BBQ-inspired topping that’s rich and flavorful.
- Beef Chili or Turkey Chili: Hearty and flavorful, these meaty options turn your sweet potato into a satisfying, protein-packed main dish.
- Taco Filling: A fun and flavorful way to give your sweet potato a Southwestern twist.
Sweet Toppings:
- Cinnamon and Brown Sugar: A sweet and warm combination that complements the natural sweetness of the potato.
- Marshmallows and Pecans: A nod to the traditional sweet potato casserole, perfect for a dessert-like treat.
- Honey or Maple Syrup with Walnuts: Adds a rich, nutty sweetness and a bit of crunch.
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Baked Sweet Potatoes
Ingredients
- 4 large (13-16 oz/370-450 g) sweet potatoes, scrubbed clean of dirt, rinsed and dried (see note)
- 2 teaspoons vegetable or olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Prick each potato a few times all over with a fork. Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt. Bake until very tender when pierced in the center with a skewer or sharp knife, or until the center of the largest potato registers 205°F to 210°F (96°C to 99°C), 45 to 60 minutes. Let sit for a few minutes until cool enough to handle, then cut a slit down the center of each potato and serve with toppings of choice.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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