Description
A simple and dependable baked sweet potato recipe with crisp skin and a soft, fluffy center, perfect as a side dish or a light meal base.
Ingredients
- 4 medium sweet potatoes, about 8 to 10 ounces each
- 2 tablespoons butter or plant-based butter (optional)
- 1/2 teaspoon fine sea salt (optional)
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons chopped fresh chives (optional)
- 1/4 cup Greek yogurt (optional)
- 1/4 cup guacamole (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Scrub the sweet potatoes well under running water and pat them completely dry.
- Use a fork to poke each sweet potato 6 to 8 times all over.
- Place the sweet potatoes directly on the prepared baking sheet without wrapping them in foil.
- Bake for 40 to 50 minutes, or until the skins are puffed and the centers are very tender when pierced with a fork.
- Remove from the oven and let them rest for 2 to 3 minutes.
- Slice each sweet potato open lengthwise and gently press the ends to fluff the inside.
- Serve hot with butter, salt, pepper, chives, Greek yogurt, guacamole, or your preferred toppings.
Notes
- Do not wrap the sweet potatoes in foil if you want the skin to stay lightly crisp.
- Larger sweet potatoes may need a few extra minutes of baking time.
- You can bake them ahead and reheat later.
- For a faster variation, bake halved sweet potatoes cut-side up for about 30 minutes.
- Leftover sweet potato flesh can be used in soups, spreads, or savory fillings.
- Prep Time: 5 minutes
- Cook Time: 40 to 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 sweet potato
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 8 mg
