Baked Sweet Potato Recipe
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Try my Baked Sweet Potato Recipe the next time you get a craving for oven roasted spuds! Made with a bit of oil and some seasonings that I know you already have on hand, they bake up perfectly crispy on the outside and tender on the inside in the oven in about 1 hour.
Baked Sweet Potato Recipe
I love sweet potatoes and I make them all the time! I have tons of recipes to choose from up on the site… from grilled and crispy sweet potato fries to sweet potato chips in the air fryer, Southern sweet potato casserole, slow cooker sweet potatoes, and more.
As I was perusing my recipes, suddenly it hit me: I didn’t have a classic, plain baked sweet potato recipe. Well, I’m here today to fix that!
Sometimes the most straightforward recipes end up being the most delicious.
All we’re doing here is highlighting the natural flavors of sweet potatoes with some really simple seasonings.
Once you try my oven baked sweet potatoes, you won’t want to make them any other way!
Ingredient Notes and Substitutions
- Sweet Potatoes – I grabbed the largest sweet potatoes I could find! Opt for ones that are firm to the touch without any soft spots. The skin should be relatively smooth too.
- Olive Oil – You really don’t need a lot to make perfectly baked sweet potatoes, so it’s important to use better-quality ingredients where you can.
I like a high-quality virgin olive oil here! - Seasonings – All I added was salt and ground black pepper — be sure to season generously with the salt, and add the pepper to taste.
- Butter – For serving, of course!! You could also use sour cream or another one of your favorite baked sweet potato toppings.
Tips and Tricks to Make Perfect Oven Baked Sweet Potatoes
- Prep work is key.
There are a few different things you can do to prep your potatoes so they’ll taste their best!
First, make sure to scrub them to remove any debris, and dry thoroughly with paper towels.
Then, poke holes in the spuds. This helps the air circulate better, plus it prevents the sweet potatoes from bursting while they bake.
- Massage with oil for crispiest results.
I always massage the potatoes with my olive oil before baking — it helps the skin to crisp up so nicely!
That said, if you don’t plan on eating the skins, you don’t have to do this. They’ll bake up well without the oil… but I have to say I do enjoy eating the whole thing.
There are so many vitamins and minerals in the skins!
- Easy cleanup hack.
You can add parchment paper or foil to protect the baking sheet as your sweet potatoes roast.
The spuds will release juices that end up caramelizing during baking, which can be a pain to scrub off the sheets. That extra layer of protection is well-needed!
- Kitchen scissors can help you remove the skin.
If you’re having trouble splitting the baked sweet potatoes open after they come out of the oven, here’s a quick tip:
Use a sharp knife to make the initial cut, then carefully remove the skins with kitchen scissors (or any sharp scissors really!) to make things easier.
And, if you have the patience, waiting a bit can be helpful as well.
If you don’t, the spuds will release a lot of hot steam when you cut them. You don’t want to burn yourself, so try to allow them to cool slightly before getting started.
Prep Ahead
- Preheat your oven to 425°F
- Wash and dry the sweet potatoes
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
- A Sharp Knife & Kitchen Shears – To cut open the oven baked sweet potatoes when you’re ready to serve.
Serving Suggestions
Top your oven roasted sweet potatoes with a pat of butter, salt, pepper, and some green onions as shown in the photos!
I also love a good baked sweet potato with sour cream on top… or some Greek yogurt if I’m craving something lighter.
When it comes to other sides and main dishes to pair with your spuds, the world really is your oyster!
I love them with Honey Balsamic Grilled Chicken, Herb Roasted Pork Tenderloin, or Honey Mustard Air Fryer Salmon as my protein.
Some crispy garlic Brussels sprouts, Parmesan zucchini, or simple asparagus rounds the whole thing out.
Those are just some ideas! Use your imagination and feel free to pair your sweet potatoes with your favorites.
Storing and Reheating Oven Roasted Sweet Potatoes
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3-5 days. Let them cool completely before storing for the best texture.
I like using my oven to reheat! Wrap your spuds in foil and heat in the oven at 400°F for about 10-15 minutes or until warmed through.
Baked Sweet Potato Recipe FAQ
I used large sweet potatoes and found that 1 hour at 425°F was enough. You may have to play around with the timing based on the size of your spuds!
I like to line the baking sheet with foil for easier cleanup, but I usually don’t wrap them.
Ultimately, you want to make baked sweet potatoes, not steamed ones! The foil will trap the hot air which will cause them to steam instead of roast.
Some sweet potato fries recipes may call for soaking (it helps remove extra starch), but you don’t have to when you make my whole baked sweet potato recipe!
Yes! If you don’t, they could explode in the oven due to all of that trapped steam. Use a fork to make holes all over the outside of each spud and you won’t have to worry about this.
Enjoy!
With love, from our simple kitchen to yours.
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Baked Sweet Potato Recipe
Equipment
Ingredients
- 4 large sweet potatoes
- 2-3 tablespoons olive oil, good quality virgin olive oil
- salt to taste, season generously
- 1/2 teaspoon black pepper or to taste
- butter for serving
Instructions
- Preheat the oven to 425 F.
- Wash and scrub (necessary step as we leave the skins on) and dry the potatoes.
- Place the potatoes on a baking sheet lined with foil or parchment paper. Pierce small holes with a fork or a knife all around the potatoes. (4-5 places is enough).
- Massage the potatoes with oil, season with salt and pepper.
- Bake for 30 minutes, then flip with kitchen tongs (carefully as the potatoes will be quite soft on one side) and bake for another 30 minutes. Potatoes should be soft inside, test with a knife.
- Remove from the oven and let rest for 5 minutes. Make a cut in the middle of potatoes to open them, and top with butter, toppings and more salt and black pepper (I love to use sea salt flakes here).
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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