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Learn everything on how to bake sweet potatoes in an oven, with all tips and secrets. This easy recipe makes the perfect Baked Sweet Potato, with creamy inside, crispy skin and caramelized edges.
Nothing tastes better than a puffy baked sweet potato. Served as a side dish or loaded with toppings, sweet potatoes are perfect for a cozy weeknight dinner. Especially in fall, when cooler days call for warm, comforting meals.
Whether baked, steamed or microwaved, sweet potatoes are amongst my favorite foods. They are oh so delicious, versatile and perfect for meal prepping. Additionally, they are packed with nutritional benefits – a great source of fiber, vitamins A and C, antioxidants, and complex carbohydrates for long-lasting energy.
I’ve been using this simple baked sweet potato recipe since I was 17, and it’s become a staple in my kitchen. Every Sunday, we bake a large batch to enjoy throughout the week. With their sweet and savory flavor and orange flesh, oven baked sweet potatoes are a delicious way to add color and nutrients to my meals. I love them in nourishing bowls, as a side for baked salmon, or for breakfast served with whipped cottage cheese and fresh blueberries.
How to bake sweet potatoes
Prepare all baking equipment. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or aluminum foil. The use of parchment paper or aluminum foil is necessary, as it will catch any liquid that may drip from the sweet potatoes as they bake.
Prepare the potatoes. Wash the sweet potatoes under cool running water, then scrub their skins to remove any dirt and soil. Pat them dry with a clean kitchen towel or a paper towel. Place the sweet potatoes on the prepared baking sheet, then poke 6 to 8 holes in each, about ¼ inch deep. There is no need to jab the fork in deep.
Bake sweet potatoes. Bake sweet potatoes in the middle of a preheated oven for 45 to 50 minutes. To test for doneness, insert a fork or knife into the thickest part; it should slide in easily when the potatoes are fully cooked.
Serve as desired. Once baked, remove the baking sheet from the oven and let the sweet potatoes cool slightly. Split the tops open and serve with your favorite toppings, as a side dish or as a main.
Tips for the perfect baked sweet potato
- Poke sweet potatoes before baking. Use a fork or knife to make 6 to 8 small holes in the skin. These holes allow steam to escape during baking, ensuring the sweet potatoes cook evenly without bursting in the oven.
- Do not wrap sweet potato in aluminum foil. If you bake them wrapped in aluminum foil, the steam will make their skin soggy. For browned crispy skin, bake sweet potatoes unwrapped lined on a prepared baking sheet or rack.
- Bake at high temperatures. The best temperature to cook sweet potatoes in oven is 425 degrees °F (or 220 degrees °C). This ensures they cook evenly, developing a tender, fluffy interior and a caramelized exterior.
- Rub the skin with oil if you plan to eat it. Brushing the skin with olive oil before baking helps achieve a crispier texture, enhances the flavor, and gives it a beautiful golden color. I always eat the skin, as it is rich in fibers and nutrients.
Last but not least, know the difference between yams and sweet potatoes. Sweet potatoes have smooth, reddish skin and sweet, orange flesh that gets tender when baked. Yams have a rough brownish skin, and starchy, less sweet taste. This recipe is for regular sweet potatoes, but it also works well with Japanese sweet potatoes. I haven’t tried it with purple potatoes yet, but it should work.
How to store and freeze baked sweet potatoes
After baking, allow them to cool completely to room temperature. Once they have cooled, store oven baked sweet potatoes in an airtight container and refrigerate for up to 4 days. To reheat, place them in an oven preheated to 350°F (180°C) for about 5 to 7 minutes.
To freeze, let the potatoes cool completely first. Then, wrap each one in aluminum foil or place them in zipper bags, and freeze for up to 3 months. When ready to eat, thaw them overnight in the refrigerator and reheat in the oven or microwave before serving.
Serving ideas
Once you learn how to bake a sweet potato, you’ll have the perfect base for any meal. Be creative with toppings, the options are endless. And if you need some serving ideas, here are some:
- Simple side dish: For a classic, bake sweet potatoes and top them with melted butter, kosher salt, and freshly ground black pepper. This is a simple yet delicious combination that pairs well with any meals. Try it alongside grilled chicken, baked salmon, sunny side up eggs, or creamy broccoli salad.
- Loaded sweet potato: Stuff baked sweet potatoes with toppings like black beans, shredded cheese, avocado or avocado mayo, and a dollop of sour cream. This makes it perfect as a meal to enjoy on its own, or with Mexican street corn dip and homemade salsa on the side.
- Sweet Treat: Make it a breakfast by adding ground cinnamon, a drizzle of honey, and a spoonful of peanut butter. It pairs wonderfully with Greek yogurt or whipped cottage cheese, fresh berries, and crunchy protein granola for more texture.
More sweet potato recipes
- Air fryer sweet potato fries
- Air fryer baked sweet potato
- Microwave sweet potato
- Sweet potato brownies
- Sweet potato muffins
Baked Sweet Potato
Ingredients
- 1 to 4 sweet potatoes, about 8 – 12 oz each
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil.
- Wash the potatoes under cool running water, then scrub skins to remove dirt and soil. Pat the potatoes dry with a clean kitchen towel or a paper towel.
- Place sweet potatoes on the prepared baking sheet, then poke 6 to 8 holes in each, about ¼ inch deep.
- Bake the sweet potatoes on the center rack of a preheated oven for 45 to 50 minutes. To test for doneness, insert a fork or knife into the thickest part; it should slide in easily when the sweet potatoes are fully cooked.
- Let baked sweet potatoes cool slightly, then split the tops open and serve with your favorite toppings.
Sweet potatoe delicious!
Hey dear Liza,
many thanks a lot for your comment! I agree, sweet potatoes are ooh so delicious and versatile, perfect with sweet and savory toppings any time of the day ?
Have a great day,
Matteo