Baked Sweet Potatoes
Baked sweet potatoes are warm, fluffy, naturally sweet, and so easy to make. Once baked, they have wonderfully soft, creamy centers and deliciously crispy skins!
Add a pat of butter and a sprinkle of parsley, as I’ve done here, and you’ll have a simple side dish that goes with everything. Or pile on your favorite toppings and turn it into a hearty meal!
Looking for more easy and delicious sides? Then you must try my Korean braised potatoes, oven-roasted carrots, and millet stuffed tomatoes.
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Why You'll Love This Recipe
- So easy to make. With just a few simple steps and 3 ingredients, the oven does most of the work.
- Soft, fluffy centers. Baking brings out the sweet potato’s natural sweetness and gives a wonderfully tender texture.
- Great for meal prep. Bake a batch ahead of time and keep in the refrigerator for easy sides or quick meals during the week.
- A blank canvas for toppings. Keep it simple with butter and parsley or load it up with toppings for a more substantial meal.
Recipe Ingredients
Sweet potatoes: Use any variety that's easily available. Choose sweet potatoes that are similar in size so they bake evenly, and look for ones with minimal blemishes. If there are a few, simply cut those parts off - that's what I do!
Olive Oil: This helps the skin crisp up beautifully as the sweet potatoes bake.
Salt: Use regular table salt or sea salt, whichever you have on hand.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Baked Sweet Potatoes
Step 1: Scrub the sweet potatoes really well. Rub oil and salt on them, then prick them all over with a fork.
Step 2: Place them on a baking tray and bake at 200 C / 400 F for 40-50 minutes.
Step 3: Let the baked sweet potatoes cool for 5-7 minutes, then cut the top with a knife. Top with a knob of butter and a sprinkle of parsley.
Tips For Perfect Baked Sweet Potatoes
- Adjust the baking time for size. I used medium-sized potatoes. Larger sweet potatoes will need more time, while smaller ones will cook faster.
- Choose similar sized sweet potatoes for even baking.
- Scrub the sweet potatoes very well and cut off any blemished parts.
- To check for doneness, pierce the thickest part of the oven-baked sweet potato with a sharp knife. It should slide in easily without resistance.
- For a crisp skin, skip the foil. Place the sweet potatoes directly on the baking tray rather than wrapping them in foil.
How To Serve
While we love oven-baked sweet potatoes simply topped with butter and parsley, they’re also delicious with all kinds of toppings:
- Cashew ricotta cheese + Avocado
- Whipped feta cheese + roasted chickpeas
- Smashed chickpea salad
- Tuna or chicken salad
- Sauteed vegetables with Greek yogurt
- Chaat masala + lemon juice for an Indian touch
- Cinnamon + Maple syrup if you want a sweet topping!
You can also turn them into twice-baked potatoes. Halve the baked sweet potatoes, scoop out the flesh, mix with a cheesy filling, and bake as I did for my cheesy twice-baked potatoes.
If you have any leftover sweet potato, use the cooked flesh for making sweet potato crackers, sweet potato gnocchi, or this luscious sweet potato chocolate pudding.
How To Store
Let the baked sweet potatoes cool completely, then store them in an airtight container in the refrigerator for up to 5 days.
To reheat them, warm them in a preheated oven or an airfryer at 180 C/ 350 F for 10-15 minutes. Wrap them in foil so they don’t dry out (the skin will soften slightly).
You can also reheat them in the microwave for a quicker option.
More Sweet Potato Recipes You'll Love
Recipe
Baked Sweet Potatoes
Ingredients
- 4 Sweet Potatoes
- 2 tsp Olive oil
- Salt
Toppings:
- Butter
- Parsley
Instructions
- Preheat your oven to 200 C / 400 F.
- Scrub the sweet potatoes really well. Rub oil and salt on them, and prick all over with a fork.
- Place them on a baking tray and bake for 40-50 minutes or until tender.
- Let cool for 5-7 minutes, cut the top with a knife, top with a pat of butter, and sprinkle with parsley.Enjoy!
Notes
- Adjust the baking time for size. I used medium-sized potatoes. Larger sweet potatoes will need more time, while smaller ones will cook faster.
- Choose similar sized sweet potatoes for even baking.
- Scrub the sweet potatoes well and cut off any the blemished parts.
- To check for doneness, pierce the thickest part of the sweet potato with a sharp knife. It should slide in easily without resistance.
- For a crisp skin, skip the foil. Place the sweet potatoes directly on the baking tray rather than wrapping them in foil.
I can only imagine how delicious this must be. Love each and every element on that plate.
Natasha Author
So good! We had it 2 days in a row and the kids want more of it 🙂