I love how effortlessly this recipe turns basic sweet potatoes into a comforting, flavorful side dish with just a few simple steps.
Why You’ll Love This Recipe
I adore how it delivers sweet, tender interiors with perfectly crisp skins—all from minimal ingredients and fuss. It’s versatile enough for weeknight dinners or holiday spreads, and I can dress mine sweet or savory based on my cravings.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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sweet potatoes (4 medium, long and thin)
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1 tablespoon olive oil
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1 teaspoon sea salt or kosher salt
directions
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I preheat the oven to 400 °F.
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I line a baking sheet with parchment paper or foil for easy cleanup.
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I wash and thoroughly dry each sweet potato—dry skin crisps better.
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I poke about 8 fork holes evenly around each potato to let steam escape.
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I drizzle on olive oil, sprinkle salt, and rub it all over the skins.
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I bake them on the sheet for about 45 minutes, or until a fork slides in easily and juices begin to caramelize.
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After a 5-minute rest, I split them open and add my favorite toppings.
Servings and timing
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Servings: 4
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Prep time: 5 minutes
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Cook time: ~45 minutes
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Total time: 50 minutes
Variations
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I wrap them in foil for softer skin when I want a more steamed texture.
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I microwave them when I need a faster option—5 to 10 minutes, flipping halfway.
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I mix up toppings with savory (butter, sour cream, herbs) or sweet (cinnamon, brown sugar, maple syrup) styles.
storage/reheating
I store leftovers (without toppings) in an airtight container in the fridge for up to 4 days. To reheat, I bake at 400 °F for 15 minutes to regain crispiness, or microwave them with a damp paper towel for quick results—though the skin won’t stay crispy.
FAQs
What temperature is best for baking sweet potatoes?
I find that 400 °F strikes the perfect balance—high enough for crisp skins and a fluffy inside without burning.
How do I know when they’re done?
They’re ready when the skin starts to wrinkle, juices bubble out slightly, and a fork slides in with no resistance.
Is it okay to eat the skins?
Yes, and I actually enjoy them most when they’re rubbed in oil and salt and roasted until crisp—they add texture and nutrition.
Can I wrap them in foil?
I do that when I want soft skin. It steams them more than roasts, so I skip the foil when I want that crispy bite.
How can I make fluffy versus caramelized sweet potatoes?
To get fluffier potatoes, I don’t overcrowd the pan and I leave them unwrapped. For caramelization, I bake them a little longer to let the natural sugars bubble out.
Conclusion
This baked sweet potato recipe is one of my go-to comfort dishes. It’s hands-off, healthy, and endlessly customizable. Whether I keep it simple or load it with toppings, I always end up with something warm, satisfying, and delicious.

Baked Sweet Potatoes
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This baked sweet potato recipe transforms simple ingredients into a comforting, flavorful side dish with tender interiors and crisp skins, perfect for any occasion.
Ingredients
- 4 medium sweet potatoes (long and thin)
- 1 tablespoon olive oil
- 1 teaspoon sea salt or kosher salt
Instructions
- Preheat the oven to 400 °F (200 °C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash and thoroughly dry each sweet potato.
- Poke about 8 fork holes evenly around each potato to let steam escape.
- Drizzle olive oil over the potatoes, sprinkle with salt, and rub it all over the skins.
- Place on the baking sheet and bake for about 45 minutes, or until a fork slides in easily and juices begin to caramelize.
- Let rest for 5 minutes, then split open and add desired toppings.
Notes
- Wrap in foil for softer skin, though crispiness will be lost.
- Microwave for a faster version by wrapping in a damp towel and cooking 5–10 minutes, flipping halfway.
- Try savory toppings like butter, salt, sour cream, or sweet options like brown sugar and cinnamon.
- Store leftovers without toppings in an airtight container for up to 4 days.
- Reheat in the oven at 400 °F for 15 minutes for crisp skin or microwave wrapped in a damp paper towel.
Nutrition
- Serving Size: 1 medium sweet potato
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
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