Baked Sweet Potatoes
Enjoy crispy-edged skins and molten, sweet flesh with these perfectly baked sweet potatoes, ideal for any meal.
Ingredients
Main Ingredients
- 4 medium sweet potatoes (about 10–12 ounces each) Choose firm, evenly sized tubers.
- 1–2 tbsp olive oil or neutral oil Optional, for crispier skin.
- to taste coarse salt
- to taste freshly ground black pepper
Optional Toppings
- butter
- maple syrup
- brown sugar
- sour cream
- chopped herbs
- crumbled feta
- toasted pecans
- cinnamon
- savory beans and salsa for a loaded meal
Instructions
Preparation
- Preheat the oven to 400°F (205°C) and position a rack in the center.
- Scrub each sweet potato under cold running water and pat dry. Trim any rough spots.
- Lightly prick each potato once or twice with a fork (optional).
- Rub each tuber with a little oil and sprinkle with coarse salt. Place them on a rimmed baking sheet.
Roasting
- Roast for 45–60 minutes, turning once after 30 minutes. Time will vary by size.
- Check doneness by inserting a fork into the center — it should meet little resistance.
Finishing Touch
- Remove from oven and let rest for 5–10 minutes. Slice open, fluff the flesh with a fork, and add your chosen toppings.
Notes
For a softer interior, choose smaller or thinner-fleshed varieties. For faster bake time, split large potatoes and roast cut-side down. Store in the refrigerator for up to 4 days or freeze for up to 3 months.