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Get the most perfect oven-baked sweet potatoes every single time with this foolproof method. Perfect to serve as an effortless side dish, and hearty enough to serve as a main. Dinner has never been so easy!
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When I really don’t feel like spending time cooking dinner, baked sweet potatoes are my go to! Super quick and easy to prep and loaded with nutrients, and oh so tasty!
Baking sweet potatoes in the oven make the perfect healthy side dish because there is so little prep involved. I’ve topped these pretty simple and they are great to serve as a side, but you can add all kinds of toppings to turn it into a fuller meal.
For more sweet potato recipes, be sure to try my Sweet Potato Wedges and Mashed Sweet Potatoes.
Why you will love baked sweet potatoes
- Healthy: High in fiber, vitamin A and C, and antioxidants, they are naturally low in calories and fat.
- Easy: It takes no more than 5 minutes to prep the sweet potatoes before they go into the oven. Then, you just have to wait!
- Simple ingredients: With just one main ingredient, plus a little butter and seasoning, this simple meal is nutritious and kind on your purse.
Ingredients
- Sweet Potatoes: Just scrub them clean before popping in the oven. Easy!
- Butter: I like to add a little salted butter to the baked sweet potato. Of course, it’s optional, but it tastes so much better with it!
- Seasonings: I like to finish them with a little salt, pepper and rosemary, added to taste.
How to bake sweet potatoes
- Preheat the oven to 425º and line a baking sheet with parchment paper.
- On the baking sheet, prick sweet potatoes all over with a fork.
- Bake until tender, 45 to 50 minutes.
- Let cool, then split the tops open with a knife and top with butter, salt, pepper, and rosemary.
If you are in a hurry, you can also cut the sweet potatoes in half, rub them with olive oil, season with salt and pepper, and bake them. Roast them cut side up for about 30 minutes, until they are lightly browned and tender when pierced with a fork.
Do you need to peel the potatoes?
For the best baked sweet potatoes, keep the skin on. The skin helps to hold everything together and it gets nice and crispy when it is baked. The skin is also the part that contains the most nutrients, so definitely keep it on! Just give them a good scrub to remove any dirt and pop them in the oven.
Do you need to wrap them in foil?
A common misconception when baking sweet potatoes is that you have to wrap them in foil, but there’s really no need to do this. When you wrap them in foil, the moisture can’t escape so the potatoes steam rather than bake, the skin gets moist and you won’t get that crispy skin with caramelization on the outside.
Topping Suggestions
It’s really simple to turn this baked sweet potato recipe into a full meal by adding some heartier toppings. Stuffing sweet potatoes with lean proteins like shredded chicken, fish or even quinoa are great ways to serve sweet potatoes as a main dish. Try finishing them with:
- Cottage Cheese
- Chili
- Baked Beans
- Tuna Mayonnaise
- Turkey Salad
You can then serve them alongside a fresh salad for a great well-balanced meal.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use a fork to prick the skin all over so that they don’t burst during baking.
- For extra crispy skin, you can rub a little oil on the potatoes before placing them in the oven.
- Leftovers will keep in the fridge for up to 5 days and can be reheated in the oven.
More Sweet Potato Recipes
- Sweet Potato Fries
- Sweet Potato Chips
- Sweet Potato Gratin
- Turkey and Sweet Potato Frittata
- Roasted Sweet Potatoes and Onions
- Candied Sweet Potatoes
- Baked Sweet Potato Slices
Baked Sweet Potatoes
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Ingredients
- 4 sweet potatoes, scrubbed clean
- 4 Tablespoon butter
- Salt and pepper, to taste
- Rosemary, to taste
Instructions
- Preheat the oven to 425º and line a baking sheet with parchment paper.
- On the baking sheet, prick sweet potatoes all over with a fork.
- Bake until tender, 45 to 50 minutes, depending on their size.
- Let cool, then split the tops open with a knife and top with butter, salt, pepper and rosemary.
Video
Notes
- Use a fork to prick the skin all over so that they don’t burst during baking.
- For an extra crispy skin, you can rub a little oil on the potatoes before placing the in the oven.
- Leftovers will keep in the fridge for up to 5 days and be reheated in the oven.
