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
