Lemme tell you, if you ain’t had a baked sweet potato done right, you’re missin’ out boo! My recipe is SO easy and SO good, you’ll wonder why you haven’t been doing it this way all along. Seriously, just scrub those sweet potatoes clean, then poke ’em with a fork and rub ’em with some oil. Pop ’em in the oven, and before you can say “dinner’s ready”, you’re on your way to sweet, silky, starchy goodness!
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Ever head to a steakhouse and order a beautiful ribeye? You usually get a choice of potato styles on the side, right? Well, when we’re at home cooking up a romantic dinner or a big family meal, sweet potatoes are the perfect sidekick to any good steak! Y’all know I love a classic baked potato, but sometimes you gotta shake things up with a pop of vibrant color and natural sweetness. Truth be told, these baked sweet potatoes are so good you could just eat ‘em on their own. And today I’m gonna show you how to make ’em!
The Lowdown Of The Best Baked Sweet Potato Recipe
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegan, Vegetarian, Gluten-Free
Key Flavor: Sweet and savory
Skill Level: Easy with a capital E
- Superfood Powerhouse: Loaded with vitamin C, fiber, and a whole bunch of other nutrients, these spuds aren’t just tasty – they’re a health boost on a plate. Great for keeping everyone feelin’ good and full of energy!
- Spoon-Tender Goodness: When I say these sweet potatoes are tender, I mean you could cut ’em with a spoon. No kidding boos! Bake ‘em just right, and they’ll be melt-in-your-mouth soft.
- Three Simple Ingredients: Yup, this baked sweet potato recipe only needs three ingredients. Sweet potatoes, a little oil, and some kosher salt. That’s it! No need to fuss over a long list of stuff.
- Hands-Off Cooking: Once you prep your sweet potatoes and pop ‘em in the oven, you’re free to kick back and relax. No need to babysit the oven.
- Kiddo-Approved: Got picky eaters? No prob! The bright orange color of these baked sweet potatoes is like a magnet for kids. They’ll be more likely to give it a try, and once they do, they’ll be HOOKED.
Ingredients Needed To Make This Baked Sweet Potato
- Sweet Potatoes: When you’re pickin’ out your sweet potatoes, go for ones with firm, unwrinkled skins. Any variety works, but Beauregard, Jewel, or Garnet sweet potatoes are my faves. They all bake real good!
- Olive Oil: I love using olive oil to coat the potatoes. It gives them a nice, even roast and brings out their natural sweetness.
- Kosher Salt: A good sprinkle of kosher salt is all you need to enhance the flavors. Sea salt works too if that’s what you have on hand.
How To Make This Baked Sweet Potato
- Start by scrubbing your sweet potatoes to get rid of any dirt and debris. Pat them dry with a towel.
- Next, take a fork and prick each potato all over. Make sure you pierce the skin and go a bit into the flesh.
- Rub each potato down with some oil. You can use about 2 teaspoons per potato, or just spray them with some olive oil spray to coat evenly.
- Sprinkle each potato liberally with kosher salt. Don’t be shy – you want that flavor to pop!
- Place the potatoes on a wire rack inside a baking pan. This helps the heat circulate all around them.
- Pop them in the oven until you can easily push through the skin into the flesh with no resistance. You can also give ’em a gentle squeeze with mitted hands – if they give easily, they’re ready!
- Let them cool for about 10 minutes before serving. Trust me, that first bite is worth the wait!
Tips For Making The Best baked sweet potato recipe
- Scrub ‘Em Good: Use a soft bristle brush under cold running water to get your sweet potatoes nice and clean. It’ll help get rid of all the dirt.
- Add Escape Routes: Ever had a potato explode in your oven? It ain’t pretty! Make sure you poke your sweet potatoes all over with a fork to let the steam escape. Literally keeps them from blowing up.
- No Foil, No Fuss: Don’t wrap those taters in foil, boo! Sure, they’ll cook, but the skin will be all moist and slimy. For that perfect, crispy skin, let ‘em bake right on the rack.
- Line Your Tray: As the sweet potatoes bake, their juices will caramelize and stick to the pan. Parchment paper makes cleanup a breeze and keeps those juices from burning onto your tray.
Popular Substitutions & Additions
- Add some cheese: After baking, sprinkle some shredded Parmesan or crumbled feta cheese on top of the sweet potatoes. Pop them back in the oven for a few minutes until the cheese melts and gets all nice and bubbly.
- Switch Up the Oil: If you’re out of olive oil, no biggie! I’ve used coconut oil or even melted butter in a pinch, and both work great.
- Spice It Up: Sprinkle some cinnamon and a dash of cayenne pepper on your sweet potatoes before baking. This sweet and spicy combo is one of my favorites when I want a bit of heat.
- Sweet Maple Drizzle: Have a massive sweet tooth? Drizzle a bit of maple syrup over your oven baked sweet potato right before serving. Kids go WILD for this!
What To Serve With this easy baked sweet potato
- A good knob of butter on top of your baked sweet potato is always a winner, but if you’re looking to round out the meal, serve them with some balsamic glazed Brussels sprouts or a big ol’ bowl of sautéed green beans.
- A juicy steak or some honey-glazed ham? The perfect pairing for these taters! Any beef or pork-based dish is perfect, really. And for a lighter option, try it with grilled chicken or even a piece of salmon.
- Sweet potatoes make a killer breakfast! Just top ‘em with a dollop of Greek yogurt, a drizzle of honey, and a sprinkle of granola. It’s a healthy and filling way to start your day, boo!
How To Store baked sweet potatoes
- Fridge: You can store these baked sweet potatoes in the fridge either whole or just the scooped-out flesh. Just pop them in an airtight container or wrap them tightly in foil. They will stay fresh in the fridge for up to 5 days.
- Freezer: If you want to freeze them, let the baked sweet potatoes cool completely, then wrap them tightly in plastic wrap and foil, or use a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months.
- Reheating: When you’re ready to dig in again, heat ‘em up in the oven at 350°F for about 15-20 minutes or give them a quick zap in the microwave for a couple of minutes till they’re nice and warm.
Frequently Asked Questions
You betcha! The skin of baked sweet potatoes is packed with nutrients and gets nice and crispy when baked. Just give ’em a good scrub before baking to get rid of any dirt.
Heck nah boos! Just scrub ‘em, poke ‘em, and oil ‘em up before poppin’ them straight into the oven. They’ll bake up tender and delicious without any extra steps.
These babies are ready when they’re tender all the way through. Stick a fork in them, and if it slides in easy, they’re good to go. Or if you have it, use an instant-read thermometer – they should hit 211°F.
More of Grandbaby Cakes’ Sweet Potato Favorites
- Sweet Potato Cobbler
- Southern Sweet Potato Casserole
- Sweet Potato Grits
- Mashed Sweet Potatoes
- Sweet Potato Pie Trifle
- Sweet Potato Chess Pie
How To Bake A Sweet Potato
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Ingredients
- 3 sweet potatoes medium
- 6 tsp oil
- kosher salt to taste
Instructions
- Preheat oven to 450 degrees.
- Begin by scrubbing your sweet potatoes, getting rid of debris and dirt then pat dry.
- Next prick each potato all over with a fork making sure to pierce the inside.
- Rub down each potato with 2 teaspoons of oil or use the olive oil spray to evenly coat the potatoes.
- Sprinkle each potato liberally with salt.
- Add each potato to a wire rack inside of a baking pan then place in the oven for 50-70 minutes or until you can easily push through the surface of the potato into the flesh with no resistance. You can even squeeze it with mitted hands and if it gives easily, it’s ready to eat!
- Cool for 10 minutes then serve them up!
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Sweet potatoes are a family favorite. Used this simple recipe and the sweet potatoes turned out perfect.
My entire family LOVED these sweet potatoes – even the one who doesn’t normally like them! Will definitely make again.
Great how to. Great tips for telling when they are done.
Enjoyed this with diner last night and it did not disappoint! Such a sweet and savory fall recipe; my whole family loved it!
thanks for the microwave tip to get its going faster. It was really wholesome and satisfying