baked sweet potato recipe
The perfect baked sweet potato recipe — crispy skins, soft and fluffy inside, and endlessly versatile. A healthy, budget-friendly side dish you can enjoy plain or loaded with your favorite toppings.
Ingredients
- 4 medium sweet potatoes about 8–10 oz each, scrubbed clean
- 2 tablespoons olive oil for coating
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Optional toppings: butter sour cream, Greek yogurt, fresh parsley, cinnamon, or brown sugar
Instructions
- Preheat the oven – Set it to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- Prep the sweet potatoes – Scrub them under cool water and pat dry with a paper towel. Using a fork, poke holes all over each potato (about 6–8 times).
- Coat with oil – Rub each sweet potato with olive oil, making sure the skin is evenly coated. Sprinkle with sea salt and pepper.
- Bake – Place on the baking sheet and bake for 45–60 minutes, depending on size. Flip halfway through for even cooking.
- Check doneness – Insert a fork into the thickest part; it should slide in easily. The skin will be crispy, and the inside tender.
- Serve – Split them open, fluff with a fork, and add toppings of your choice.
Notes
- Preheat the oven – Set it to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- Prep the sweet potatoes – Scrub them under cool water and pat dry with a paper towel. Using a fork, poke holes all over each potato (about 6–8 times).
- Coat with oil – Rub each sweet potato with olive oil, making sure the skin is evenly coated. Sprinkle with sea salt and pepper.
- Bake – Place on the baking sheet and bake for 45–60 minutes, depending on size. Flip halfway through for even cooking.
- Check doneness – Insert a fork into the thickest part; it should slide in easily. The skin will be crispy, and the inside tender.
- Serve – Split them open, fluff with a fork, and add toppings of your choice.