Baked Sweet Potato

Why You’ll Love This Recipe

I love this recipe because it’s so simple and hands-off. There’s no peeling or fancy prep—just a quick wash, a few pokes with a fork, and into the oven they go. The result is a perfectly tender interior with a caramelized skin that’s packed with flavor. Sweet potatoes are naturally nutritious, full of fiber, and can be customized with both sweet and savory toppings, making them super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 sweet potatoes

Directions

1. I preheat my oven to 425℉ (218℃) to ensure the potatoes cook evenly and develop a slightly crispy skin.

2. I scrub each sweet potato thoroughly under cool running water using a vegetable brush, then pat them dry with a kitchen towel.

3. Using a fork, I pierce the skin of each potato a few times. This helps steam escape and prevents bursting in the oven.

4. I line a rimmed baking sheet with parchment paper or foil for easy cleanup, then place the sweet potatoes directly on it.

5. I bake them for 40 to 60 minutes, depending on their size. To check for doneness, I insert a knife into the thickest part—it should slide in easily with no resistance.

6. Once baked, I split them open down the center and fluff the inside with a fork. Then I top them with whatever I’m in the mood for and serve warm.

Servings and timing

This recipe makes 4 servings and takes about 1 hour and 10 minutes total:

• Prep Time: 10 minutes

• Cook Time: 40–60 minutes

Perfect for weeknight dinners or meal prep.

Variations

• Sweet style: I sometimes top with butter, cinnamon, and brown sugar for a dessert-like side.

• Savory style: I go for sour cream, chives, and black pepper when I want something more classic.

• Southwest version: Add black beans, salsa, avocado, and a sprinkle of cheese for a meal-style baked sweet potato.

• Greek-inspired: Top with crumbled feta, olives, red onion, and a drizzle of lemon juice.

• Loaded: Think bacon bits, cheddar, green onions, and a dollop of sour cream—like a sweet version of a loaded baked potato.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for about 15 minutes, or microwave them for 2–3 minutes until heated through. They reheat really well, so I often bake extra for meal prep.

FAQs

Do I need to wrap the sweet potatoes in foil?

No, I don’t wrap them. Leaving them unwrapped gives the skin a slightly crisp texture and allows for some natural caramelization.

Can I bake them in advance?

Absolutely. I often bake sweet potatoes ahead of time and keep them in the fridge to reheat as needed throughout the week.

How do I know when they’re done?

I insert a knife or skewer into the thickest part. If it slides in easily with no resistance, they’re ready.

Can I use a convection oven?

Yes! Just reduce the baking temperature to 400°F and check for doneness a few minutes earlier.

What type of sweet potato works best?

I prefer orange-fleshed varieties like Beauregard or Garnet for their sweet flavor and creamy texture.

Conclusion

Baked sweet potatoes are a classic, reliable side dish that I can dress up or down depending on the occasion. They’re warm, filling, naturally sweet, and incredibly easy to prepare. Whether I’m enjoying them plain with butter or turning them into a loaded meal, baked sweet potatoes always feel wholesome and comforting—and I never get tired of them.