Baked Sweet Potato (How To Bake Sweet Potatoes)

Close up of baked sweet potato cut in half and topped with butter.

4.87 from 46 votes

Baked Sweet Potato (How To Bake Sweet Potatoes)

A perfectly Baked Sweet Potato is easier than you think! Learn how to bake sweet potatoes quickly and easily with my foolproof method! This baked sweet potato recipe delivers every time - fluffy on the inside with a delightfully crispy skin, these baked sweet potatoes make the perfect side dish for every occasion. Go sweet or savory - your choice!

Course Side Dish

Cuisine American

Keyword baked sweet potato, baked sweet potato recipe, how to bake sweet potatoes

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 225kcal

Author Trish - Mom On Timeout

Ingredients

4 sweet potatoes medium size
1 tablespoon extra virgin olive oil
1 teaspoon sea salt or kosher salt

Instructions

Preheat oven to 400°F.
Line a large baking sheet with parchment paper or foil. Set aside.
Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork (I do 8 pokes - four on each side.)
4 sweet potatoes
Drizzle sweet potatoes with olive oil and sprinkle on salt. Gently rub the olive oil and salt onto the sweet potato skin making sure to cover the entire potato.
1 tablespoon extra virgin olive oil, 1 teaspoon sea salt
Place sweet potatoes on the prepared baking sheet and bake for 45 minutes or until the potatoes easily yield to an inserted fork or knife.
Let cool for five minutes before splitting open and topping with your favorite toppings.

Video

Notes

Storage Information

We make extra sweet potatoes every time because they are great the next day added to salads plus our beagle loves them. Storage is straight forward and simple:

Make Ahead: Baked Sweet Potatoes can be made ahead of time, which makes them great for meal prep. See below on how to store once baked.
Refrigerator: Store cooled sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Freezer: They can also be frozen once fully cooled. Wrap them individually and freeze for up to 3 months. Thaw overnight in the refrigerator.

Tools and Equipment (affiliate links): Half Sheet Pan

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition