Go Back
–+ servings
A large baked sweet potato in a white baking dish.
Print Recipe
5 from 5 votes

Baked Sweet Potato Recipe

Easy baked sweet potatoes with just a little oil, and salt. Set the oven timer for 50 minutes and let the oven work. Comes out fork tender and ready for toppings.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 3 sweet potatoes
Calories: 265kcal
Author: Jocelyn Delk Adams

Equipment

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!

Notes

  1. Scrub 'em good. Use a soft-bristle brush under cold running water to get your sweet potatoes nice and clean.
  2. 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.
  3. 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 them bake right on the rack.
  4. 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.
How to Store & Reheat Your Baked Sweet Potato
  • Fridge: You can store these baked sweet potatoes in the fridge either whole or just the scooped-out flesh. Pop them in an airtight container or wrap them tightly in foil. They will stay fresh in the fridge for 5 days.
  • Freezer: 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: Heat them 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 until they’re nice and warm.

Nutrition

Calories: 265kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg