Baked Sweet Potatoes
A simple and nutritious dish that delivers maximum flavor with minimal effort. Perfect as a side or main, and endlessly adaptable with various toppings.
Ingredients
Main ingredients
- 4 medium sweet potatoes Choose similar sizes for even cooking.
- 1-2 tablespoons olive oil Or melted coconut oil for a hint of sweetness.
- to taste Kosher salt
- to taste freshly ground black pepper
Optional toppings
- to taste butter
- to taste sour cream or Greek yogurt
- to taste shredded cheese
- to taste chopped chives
- to taste toasted pecans
- to taste hot sauce
- to taste maple syrup
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- Wash and scrub each sweet potato well, removing any dirt from the skin.
- Poke each potato several times with a fork to allow steam to escape.
- Rub each potato with a thin layer of olive oil, then sprinkle with salt and pepper.
- Arrange the potatoes on the baking sheet, leaving space between them so air can circulate.
Cooking
- Bake for 45–60 minutes. Insert a fork or skewer into the thickest part — it should glide in without resistance when the potatoes are done.
- Remove from the oven and let cool 5–10 minutes to avoid steam burns.
- Slice open lengthwise and fluff the flesh with a fork. Add your favorite toppings and serve.
Notes
For crisper skin, rub with oil and place directly on the oven rack or use a wire rack on a baking sheet. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.