The secret to perfect Baked Sweet Potatoes in a fraction of the time? Cut them in half! That’s right; we roast sweet potato halves instead of whole ones. Not only do they take less time, but they also have perfectly caramelized edges and a soft fluffy interior.
Convert Baked Sweet Potatoes into an entree with one of these recipes: Mediterranean Sweet Potatoes, Loaded Sweet Potato, and Stuffed Sweet Potatoes.
The Best Baked Sweet Potatoes
It’s no secret that I am obsessed with sweet potatoes, so I figured it was about time I shared the BEST way to bake them!
This recipe is only four ingredients long: sweet potatoes, olive oil, salt, and pepper. Of course, you can top your potatoes a million different ways (more on this later), but the base recipe couldn’t get much easier.
[quicktips] Sweet potatoes are surprisingly good for you. They do have carbohydrates, but they also have fiber and lots of vitamins. They’re low in calories, high in antioxidants and they taste great! All that fiber makes them very filling, so you’ll feel full longer. [/quicktip]
Ingredients In Baked Sweet Potatoes
- Sweet Potatoes: The main part of the dish. They’re nutritious and cook faster when cut in half.
- Olive Oil: Makes the potatoes crispy and tasty. It also helps the seasoning stick to the potatoes.
- Salt and Pepper: Adds flavor to the potatoes. Salt also helps make them crispy.
How To Make Baked Sweet Potatoes
- Preheat Oven: Set your oven to 400 degrees F.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone liner.
- Clean Potatoes: Scrub 4 medium sweet potatoes clean, then dry them and cut in half lengthwise.
- Season Potatoes: Place the potatoes on the baking sheet. Pierce their skins a few times with a fork. Drizzle olive oil (about 3 tablespoons) over them, coating both sides. Sprinkle salt and pepper on both sides.
- Bake: Put the potatoes in the oven with their flesh side down. Bake for 30-37 minutes or until they’re tender. Check doneness with a fork.
FAQs
Do Sweet Potatoes Need Boiling Before Roasting?
Nope! That’s the beauty of these amazing Baked Sweet Potatoes. They are so simple and the oven does all the work!
What Is The Difference Between Yams And Sweet Potatoes?
While both a yam and sweet potatoes are root vegetables, they are actually not as similar as you might have thought. Yams are starchier and drier with thick, rough skin, while sweet potatoes are sweeter with smoother, reddish skin. Choose firm, unblemished sweet potatoes and avoid soft ones. Read more about the differences here.
How Long Do Sweet Potatoes Last?
Sweet potatoes have a shelf life of about 3-5 weeks. Refrigerating them helps them last longer, but they may not cook up as well. Baked sweet potatoes last 2-3 days in the fridge but get a soggy consistency.
Can You Eat Sweet Potato Skin?
Yes! It’s completely safe to eat the (washed and properly cooked) skin of a sweet potato. In fact, if you choose to eat it, the skin has extra fiber and potassium.
More Delicious Veggie Recipes
Baked Sweet Potatoes
Ingredients
- 4 (10-13 ounces EACH) medium sweet potatoes (not yams), scrubbed clean and halved lengthwise
- 3 tablespoons olive oil
- Fine sea salt and freshly cracked pepper
Instructions
- OVEN: Preheat the oven to 400 degrees F. Line a large, dark, sheet pan with parchment paper or a silicone liner. Don't skip the parchment paper; it really helps the potatoes cook evenly without the cut side getting too hard.
- CLEAN POTATOES: Thoroughly scrub the sweet potatoes in cold water. Clean to remove all dirt and debris. Completely dry the potatoes. Cut the potatoes in half lengthwise.
- PREP POTATOES: Place the potatoes flesh side down on the sheet pan. Pierce the skin side of the potato 3 to 4 times with the tines of a fork. Flip the potatoes flesh-side up. Drizzle the oil over all the potatoes and take your time to rub the oil into both sides of the potatoes so all parts of the potatoes are sufficiently covered. Evenly sprinkle 3/4 teaspoon of salt over all the potatoes (3/4 teaspoon for ALL potatoes, not each). Add 1/8 teaspoon pepper to the flesh sides of the potatoes. Flip again so the potatoes are flesh-side down. Sprinkle the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over all the skins of the potatoes.
- BAKE: Bake for 30-37 minutes (depending on size of potatoes/personal preference for tenderness) until the skin looks shriveled and potatoes are tender. A 5-6-ounce potato will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes. Check for doneness by inserting a fork into the biggest potato. If it goes in easily, the potatoes are ready. If not, bake an additional 5 minutes. Cook until fork tender, checking every 5 minutes.
- ENJOY: Remove from the oven and serve with your favorite toppings. We like a pat of butter and sprinkle of brown sugar with a little sea salt!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you, this is a go to recipe of ours. My toddler loves it. The sweet potatoes get carmelized and custard-like. Very easy too.
So thrilled to hear this! Thanks so much Kat! 🙂
Thank you for posting this. I found the concept of roasted 1/2 sweet potatoes years ago, but your “cheat sheet” on how much time per weight helps immensely as the potato weight and cooking time can vary quiet a bit!! A great go to reference 🙂 … and they are delicious made this way!
So glad to hear this was helpful! Thanks for your comment and review Natalie 🙂
I love baked sweet potatoes and this was so easy!
These were great! Awesome idea to cut them half. Thanks!
These were delicious! Great instructions for achieving perfect results!