Baked Sweet Potatoes
Get the most perfect baked sweet potatoes every single time with this fool proof method. Perfect to serve as and effortless side dish, and hearty enough to serve as a main.
Servings: 4 potatoes
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 sweet potatoes until tender, 45 to 50 minutes, depending on their size.
- Let sweet potatoes cool, then split the tops open with a knife and top with butter, salt, pepper and rosemary.
Video
Notes
- Poke holes. Use a fork to prick the skin all over - this allows the steam to escape so that they don't burst during baking, and it helps them cook evenly.
- Don't wrap in foil. Wrapping the sweet potatoes in foil will trap moisture and make them steam rather than bake.
- Bake at high heat. For the best-caramelized flavor and creamy and fluffy texture, bake sweet potatoes at 400°F to 425°F. Higher heat helps bring out their natural sweetness and gives them a perfect texture.
- For crispy skin. For extra crispy skin, you can rub a little oil on the potatoes before placing them in the oven.
- Let them rest. After baking, let the sweet potatoes sit for a few minutes. This helps the steam redistribute and makes them even softer.
- Leftovers will keep in the fridge for up to 5 days and can be reheated in the oven.
Nutrition
Calories: 295kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 214mg | Potassium: 765mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32412IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
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