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Baked Sweet Potatoes

Published: Jul 23, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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I love how effortlessly this recipe turns basic sweet potatoes into a comforting, flavorful side dish with just a few simple steps. Baked Sweet Potatoes

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.)

  • sweet potatoes (4 medium, long and thin)

  • 1 tablespoon olive oil

  • 1 teaspoon sea salt or kosher salt

directions

  1. I preheat the oven to 400 °F.

  2. I line a baking sheet with parchment paper or foil for easy cleanup.

  3. I wash and thoroughly dry each sweet potato—dry skin crisps better.

  4. I poke about 8 fork holes evenly around each potato to let steam escape.

  5. I drizzle on olive oil, sprinkle salt, and rub it all over the skins.

  6. I bake them on the sheet for about 45 minutes, or until a fork slides in easily and juices begin to caramelize.

  7. After a 5-minute rest, I split them open and add my favorite toppings.

Servings and timing

  • Servings: 4

  • Prep time: 5 minutes

  • Cook time: ~45 minutes

  • Total time: 50 minutes

Variations

  • I wrap them in foil for softer skin when I want a more steamed texture.

  • I microwave them when I need a faster option—5 to 10 minutes, flipping halfway.

  • 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.

Print

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Baked Sweet Potatoes

Baked Sweet Potatoes

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  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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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

  1. Preheat the oven to 400 °F (200 °C).
  2. Line a baking sheet with parchment paper or foil for easy cleanup.
  3. Wash and thoroughly dry each sweet potato.
  4. Poke about 8 fork holes evenly around each potato to let steam escape.
  5. Drizzle olive oil over the potatoes, sprinkle with salt, and rub it all over the skins.
  6. Place on the baking sheet and bake for about 45 minutes, or until a fork slides in easily and juices begin to caramelize.
  7. 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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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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