Here’s how to make the perfect baked sweet potato in the oven! With crisp skin and a warm and soft center, baked sweet potatoes are a delicious side dish served savory or sweet.
I feel like one of the first things I mastered when I started my healthy eating journey was sweet potatoes. They’re packed with flavor and nutrients and seem to be viewed higher than regular potatoes in the health world. I have absolutely nothing against white potatoes (I love them too!) but I have a special spot for sweet potatoes.
As with all health foods, if you prepare something incorrectly, it can taste quite boring. That’s why I wanted to share my basic recipe for baked sweet potatoes that turn out delicious, every single time. They are such a healthy and cozy side dish for the fall and winter months. I personally love them served savory with a little butter, salt and pepper or served sweet with butter, cinnamon and salt. That said, I’ve been know to eat baked sweet potatoes plain or with just a sprinkle of Maldon sea salt flakes… so good!!
Buying & Storing Sweet Potatoes
When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).
How to Make Perfect Baked Sweet Potatoes
Baking sweet potatoes is crazy simple. You don’t need to slice or chop them, just wash, season and bake!
Prep your potato – rinse and scrub the sweet potatoes. Use a clean kitchen towel or paper towel to pat dry. Use a fork to polk holes in each potato – I usually do 4-8 holes depending on how big the potato is.
Add oil and salt – Rub a little bit of oil on each potato and sprinkle with salt. You can totally skip the oil and sea salt if you want. The skin won’t be as crisp, but the baked sweet potatoes will still be delicious.
Bake – Place the potatoes in a baking dish or rimmed baking sheet and place in the oven. Bake at 400ºF for 60-80 minutes, depending on how big your potatoes are. Flip the potatoes over about halfway through cooking. They’re ready when the flesh is soft. You can test it with a knife!
Don’t Wrap Your Potatoes in Aluminum Foil
I grew up with my mom wrapping potatoes in foil before baking, but I’ve since learned that not only is it unnecessary, it also steams the potatoes and makes the skin soggy and soft rather than crisp the way I like it. I know it feels weird to put a naked potato in the oven, but trust me… they taste so much better this way. It’s also better for food safety because there’s potential for bacteria to grow if you leave the potatoes in foil and let them cool down while still wrapped in the aluminum foil.
Some people will recommend placing the potatoes directly on the oven rack for baking, but I do recommend placing them on a baking sheet (or at least having a baking sheet on the rack below). This is especially true when baking sweet potatoes because they tend to release sticky, sugary juice while baking and it can make your oven pretty messy.
And Don’t Microwave Your Sweet Potatoes Either!
I know some people recommend “baking” sweet potatoes in the microwave because it’s so quick and easy, but I’m here to tell you that it is a terrible idea! Microwaved sweet potatoes taste dull because the natural sugars in the sweet potato don’t get a chance to caramelize like they do in the oven, the skin doesn’t crisp up and the texture of the flesh is mushy and blah. Long story short… do NOT nuke your sweet potatoes. Plan ahead and bake them in the oven!
Baked Sweet Potato Topping Variations
Here’s where it gets fun. After baking your sweet potato you can make so many delicious creations. Here are some ideas:
Classic baked potato toppings – Add sour cream, cheese, bacon, green onions… whatever your heart desires! It’s also delicious with just butter. Feel free to use vegan sour cream or vegan butter if needed.
Sweet cinnamon – I personally love topping my baked sweet potatoes with butter, cinnamon and salt. You can also add an extra hint of sweetness with a sprinkle of coconut sugar or a drizzle of maple syrup or honey. For a vegan version without butter, try using coconut butter. It’s delish!
Healthy Sweet Potato Skins – Make an upgraded game day snack by filling sweet potato skins with cashew sour cream and tempeh bacon.
Dessert Baked Sweet Potato – The sweetness of the potato pairs perfectly with sweet toppings like coconut butter, almond butter and chocolate.
Upgraded breakfast – Add scrambled eggs and your favorite breakfast foods! I’d add breakfast sausage or bacon, shredded cheese, sliced avocado and hot sauce.
Chili stuffed – Add a few scoops of chili to the center of the sweet potato. Top with traditional chili toppings and enjoy! Try this with my healthy turkey chili or my easy vegetarian chili.
If you make these baked sweet potatoes, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Here’s how to make the perfect baked sweet potato every time! With crisp skin and a warm and soft center, baked sweet potatoes a delicious side dish served savory or sweet.
Ingredients
3 sweet potatoes
1 teaspoon avocado or olive oil, more or less to taste*
1/2 teaspoon sea salt, more or less to taste
toppings of choice (see above for ideas)
Instructions
Preheat oven to 400°F.
Clean potatoes: Rinse and scrub sweet potatoes, pat dry. Use a fork to poke holes in each potato. I like to do 4-8 holes, depending on how big the potato is.
Rub a little bit of oil on each potato and sprinkle with sea salt. Place potatoes in a baking dish or rimmed baking sheet and place in the oven.
Bake: Bake for 60-80 minutes depending on how big your potatoes are. Flip the potatoes over about halfway through cooking. You’ll know they’re done when a knife easily slides through the flesh.
Once cooked through, remove from the oven, cut open and top with your favorite toppings.
Notes
You can totally skip the oil and sea salt if you want. The sweet potato skin won’t be as crisp, but the baked sweet potatoes will still be delicious.
Category:Side
Method:Bake
Cuisine:American
Nutrition
Serving Size:1 potato
Calories:126
Sugar:5g
Sodium:465mg
Fat:2g
Saturated Fat:0g
Unsaturated Fat:1g
Trans Fat:0g
Carbohydrates:26g
Fiber:4g
Protein:2g
Cholesterol:0mg
Keywords: baked sweet potato
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