Description
Baked sweet potatoes deliver comfort with a delicious, roasted sweetness and versatile topping options.
Ingredients
Scale
- 4 medium sweet potatoes (about 10–12 ounces / 280–340 g each), scrubbed and dried
- 1–2 tablespoons olive oil (or avocado/coconut oil)
- 1/2 teaspoon sea salt, plus extra for finishing
- Optional toppings: 1 tablespoon unsalted butter or vegan butter, 1 teaspoon ground cinnamon, 1 teaspoon brown sugar, 2 tablespoons Greek yogurt or dairy-free yogurt, 2 tablespoons chopped toasted nuts (pecans, walnuts), black beans, shredded cheese, chopped chives, chili, or tahini drizzle
Instructions
- Preheat oven to 400°F (200°C). Position a rack in the center.
- Scrub the sweet potatoes under running water and pat dry. Trim any very long root ends.
- Pierce each sweet potato 6–8 times with a fork to allow steam to escape.
- Rub each potato with olive oil and sprinkle lightly with sea salt. Place on a rimmed baking sheet lined with parchment or foil.
- Bake for 45–60 minutes, checking for doneness when the flesh feels soft and yielding.
- If desired, increase oven to 425°F (220°C) for the last 10 minutes for crispier skins, or broil for 1–2 minutes.
- Remove from oven and let rest for 5 minutes. Open by making a lengthwise slit, fluffing the interior with a fork, then add toppings and serve hot.
Notes
For crispier skins, avoid wrapping in foil. To save time, microwave sweet potatoes for 5–8 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium sweet potato
- Calories: 112
- Sugar: 5.4g
- Sodium: 300mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3.9g
- Protein: 2g
- Cholesterol: 0mg