Baked Sweet Potato Recipe

Overhead view of a green plate with a baked sweet potato topped with chives, pepper, and butter. A fork beside the potato.

Try this baked sweet potato recipe if you need a fuss-free, easy side dish for busy weeknights. It even works as a main dish if you add a few fillings!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 194kcal

Author John Kanell

Equipment

Rimmed baking sheet
Parchment paper or foil

Ingredients

4 sweet potatoes (2¼ pounds/1.2kg)

Optional toppings:

Salt
Pepper
Butter
Chives
Yogurt

Instructions

Preheat the oven to 425°F.
Scrub the potatoes well and pat them dry. Place them on a foil or parchment-lined baking sheet, and prick all over, 5 to 6 times each, with a fork.
Roast for 45 to 60 minutes until tender when pressed with your fingers or a fork or knife inserts easily into the flesh.
Make a lengthwise cut across the top of each potato to open it up and finish with your choice of toppings.

Notes

Use similar-sized potatoes. This will ensure they all cook evenly and in the same amount of time.
Line the baking sheet for easy cleanup. Sweet potatoes release a lot of juicy caramelized sugar while baking, which can make a sticky mess if your baking sheet is not lined.
Prick each sweet potato before baking: Use a fork to poke holes all over the potatoes to create steam vents. Otherwise, you run the risk of steam building up in the potatoes, which can cause them to explode, making a big mess in the oven.
If you want to eat the sweet potato skins: Rub the sweet potatoes with a little olive oil so you end up with crispy skin.
For a fluffy interior, after cutting the lengthwise slit across the top of the potato, press the two pointed ends towards one another to open up the top. Fluff the insides with a fork before adding toppings.

Nutrition

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