Baked Sweet Potatoes

Perfect Baked Sweet Potatoes are quick, easy, and totally irresistible! Roasted cut-side down, they get caramelized edges and a soft, fluffy center—ready in less time and packed with flavor.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 144

Author Kim

Ingredients

4 medium sweet potatoes (not yams) cut in half lengthwise
3 tablespoons olive oil or avocado oil
salt and pepper

Instructions

Preheat your oven to 400°F and line a sheet pan with parchment paper or a silicone baking mat.
Rinse the potatoes thoroughly under cold water to remove any dirt and debris. Dry them completely before slicing them in half lengthwise.
Arrange the potatoes flesh-side down on the sheet pan. Using a fork, poke the skin side of each potato 3 to 4 times. Then, flip the potatoes so the flesh is facing up.
Drizzle oil over the potatoes and rub it into both sides to ensure they’re evenly coated. Sprinkle approximately 3/4 teaspoon of salt and about 1/8 teaspoon black pepper over all the potatoes. Flip the potatoes again so the flesh is facing down, then sprinkle a dash more of salt and pepper on the skins.
Bake the potatoes for 30–37 minutes, depending on their size and your desired level of tenderness. The potatoes are done when a fork easily slides into the largest one. If not, bake for an additional 5 minutes and check again.
Remove from the oven and serve with your favorite toppings. These are so tasty, I usually only add a dash of sea salt!

Notes

Storing leftovers: Once completely cooled to room temperature, place the baked sweet potatoes in an airtight container and refrigerate for up to 4 days.
To freeze: Wrap each baked sweet potato in plastic wrap and aluminum foil and place in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and unwrap them before reheating them.

Nutrition