Name: Baked Sweet Potatoes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 4 medium sweet potatoes (about 8 oz / 225g each, scrubbed clean — Beauregard or Jewel variety preferred); 1 tablespoon olive oil (or avocado oil); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper (optional); 2 tablespoons unsalted butter (28g; about 1/2 tablespoon per potato); 2 tablespoons brown sugar (or honey); 1/2 teaspoon ground cinnamon; flaky sea salt (pinch, for finishing); sour cream (or Greek yogurt); shredded cheddar cheese; chives (chopped; or green onions); bacon (cooked and crumbled)

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This baked sweet potato recipe has been a staple in my kitchen for years, and it honestly never gets old. I remember the first time I made one properly — I used to just toss them in the oven without any prep and wonder why the skin was leathery and the inside was dry.

Once I started taking a few extra minutes to scrub them well, poke them all over, and rub them with a little oil and salt, everything changed. The skin crisped up beautifully, and the inside turned silky, sweet, and perfectly fluffy.

Now I make baked sweet potatoes almost every week. They work as a simple side dish, a full meal with toppings, or packed into weekday lunches.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	45–60 minutes
Total Time	50–65 minutes
Servings	4
Difficulty Level	Easy

If you love sweet potato dishes, you might also enjoy this warming Sweet Potato Soup for another cozy way to enjoy this ingredient.

Table of Contents

Why You’ll Love This Baked Sweet Potato Recipe

These baked sweet potatoes are as easy as it gets. You only need a handful of pantry staples and about an hour of hands-off oven time.

The texture is absolutely perfect when done right. The outside gets slightly crisp and caramelized while the inside stays fluffy, creamy, and naturally sweet.

They’re incredibly versatile. You can top them with classic butter and brown sugar, go savory with sour cream and chives, or load them up with pulled pork for a full meal.

They’re also genuinely nutritious. Sweet potatoes are loaded with vitamins, fiber, and antioxidants, so you’re not just eating something delicious — you’re doing your body a favor too.

Minimal prep: Just scrub, poke, oil, and bake. No fancy techniques required.
Naturally sweet: The oven brings out the natural sugars in the potato, creating a caramel-like flavor that’s hard to beat.
Completely customizable: Set out a toppings bar and let everyone build their own for a fun dinner night.
Great for meal prep: Bake a batch at the beginning of the week and use them in bowls, wraps, and lunches all week long.
Crowd-pleasing: Even picky eaters tend to love the soft, sweet flavor of a well-baked sweet potato.
Naturally gluten-free and vegan: Perfect for feeding guests with a variety of dietary needs without any extra effort.

Another fall favorite in my house is this Sweet Potato and Black Bean Bowls recipe — a great way to use up any leftover baked sweet potatoes.

Ingredients

You only need a few simple things for the perfect baked sweet potato. The key is choosing the right potatoes — I always go for medium-to-large sweet potatoes that are roughly the same size so they finish cooking at the same time. I prefer the Beauregard or Jewel variety for their deep orange flesh and rich, sweet flavor.

4 medium sweet potatoes (about 8 oz / 225g each), scrubbed clean
1 tablespoon olive oil (or avocado oil)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (optional, but adds a nice savory contrast to the skin)

Classic Sweet Toppings (pick your favorites):

2 tablespoons unsalted butter (28g)
2 tablespoons brown sugar or honey
1/2 teaspoon ground cinnamon
Pinch of flaky sea salt

Savory Toppings (optional):

Sour cream or Greek yogurt
Shredded cheddar cheese
Chopped chives or green onions
Crumbled bacon

Read Also: Sweet Potato Casserole Recipe

Kitchen Equipment Needed

You don’t need anything special for this recipe, which is part of what makes it so great for weeknight cooking. A good rimmed baking sheet is my number one recommendation — it catches any drips from the potato as the natural sugars caramelize in the oven.

Rimmed baking sheet (half sheet pan)
Aluminum foil or parchment paper (for easy cleanup)
Fork or paring knife (for piercing the potatoes)
Pastry brush or your hands (for applying the oil)
Kitchen thermometer (optional but helpful for checking doneness)
Sharp knife (for slicing open before serving)
Oven mitts

You might also enjoy making Roasted Potatoes using a similar sheet pan setup — they’re another simple, crowd-pleasing potato side.

Recommended Products for This Recipe

These are the products I personally use and love when making this recipe. They genuinely make a difference in the final result.

1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

This is the only baking sheet I use for roasting vegetables and baked potatoes. It heats evenly and doesn’t warp at high temperatures, which means your sweet potatoes cook through without any hot spots. I’ve had mine for over five years and it still looks brand new.

Get it on Amazon

2. Maldon Sea Salt Flakes

A pinch of flaky sea salt on top of a buttered, freshly baked sweet potato is absolutely transformative. The crunchy texture and mild brininess cuts right through the sweetness and takes this simple dish to a whole new level. I always keep a box in my pantry.

Get it on Amazon

3. Thermapen Instant Read Thermometer

I know it sounds like overkill for a baked potato, but using an instant-read thermometer is the most foolproof way to know when your sweet potato is perfectly done. You’re looking for an internal temperature of 210°F (99°C) — at that point the starches have fully converted to sugars and the interior will be delightfully fluffy. No more guessing!

Get it on Amazon

4. Organic Cold-Pressed Avocado Oil

I’ve switched from olive oil to avocado oil for rubbing my sweet potatoes before baking. It has a higher smoke point and a neutral flavor that lets the natural sweetness of the potato shine. A good quality cold-pressed avocado oil makes a noticeable difference in the crispiness of the skin.

Get it on Amazon

Read Also: Twice Baked Potatoes Recipe

Step-by-Step Instructions: How to Make Baked Sweet Potatoes

Step 1: Preheat Your Oven

Set your oven to 400°F (200°C). This temperature is the sweet spot for baked sweet potatoes — hot enough to caramelize the outside and cook the inside through, but not so hot that the skin burns before the center is done.
Position the oven rack in the center of the oven for even heat circulation around the potatoes.
Allow the oven to fully preheat before placing the potatoes inside. This usually takes 15–20 minutes depending on your oven model. Don’t rush this step.

Step 2: Prep the Sweet Potatoes

Using a vegetable brush or the rough side of a kitchen sponge, scrub each sweet potato thoroughly under cold running water. Pay extra attention to any grooves or rough spots where dirt can hide.
Pat the potatoes completely dry with paper towels. Moisture on the skin will create steam and make the skin soggy instead of crisp — this step is more important than it sounds.
Using a fork, poke each potato all over — about 8–10 times per potato, going about 1/2 inch (1.25 cm) deep. This allows steam to escape during baking and prevents the potato from bursting in the oven. Do not skip this step!

Step 3: Oil and Season the Skin

Place the potatoes on a clean work surface or a sheet of parchment paper to contain any mess.
Drizzle about 1 tablespoon of olive oil (or avocado oil) over all four potatoes. Use your hands or a pastry brush to rub the oil thoroughly all over the entire surface of each potato, including the ends.
Sprinkle about 1/2 teaspoon of kosher salt evenly over the oiled potatoes. The salt seasons the skin and draws out just a touch of moisture, which helps it crisp up beautifully in the oven.
Add a few grinds of black pepper if you like a subtle savory contrast on the outside of the potato.

Step 4: Arrange on the Baking Sheet

Line your rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. The natural sugars in the potato will ooze out during baking and can caramelize hard onto the pan if left unlined.
Place the oiled and seasoned sweet potatoes directly on the prepared baking sheet. Space them at least 1–2 inches apart so the heat can circulate around each one properly.
Do NOT wrap them in foil before baking. Wrapping in foil traps steam inside and gives you soft, slightly wet skin instead of the gorgeous crispy skin you’re after. Leave them completely uncovered.

Step 5: Bake Until Tender

Place the baking sheet in the preheated oven on the center rack.
Bake for 45–60 minutes, depending on the size of your potatoes. A medium potato (about 8 oz / 225g) typically takes 45–50 minutes. A large potato (10–12 oz / 280–340g) will need closer to 55–65 minutes.
To check for doneness, insert a fork or paring knife into the thickest part of the potato — it should slide in with absolutely no resistance, like going through softened butter.
If you have an instant-read thermometer, the internal temperature should read 210°F (99°C) for perfect results.
You can also squeeze the potato gently with an oven mitt — a done sweet potato will give softly and feel completely tender all the way through with no firm spots.
If the potatoes aren’t quite done, return them to the oven and check again in 5-minute intervals until done.

Step 6: Rest and Slice Open

Remove the baking sheet from the oven and let the potatoes rest for 5 minutes before slicing. This allows the internal steam to redistribute and the flesh to firm up just slightly so it doesn’t fall apart when you open it.
Using a sharp knife, make a lengthwise cut down the center of the potato, cutting about two-thirds of the way through (not all the way to the bottom, or it may fall apart).
Make a second, shorter cut crosswise in the middle of the first cut, creating a cross shape. This is the classic way to open a baked sweet potato and create a natural “cup” for your toppings.
Gently press the ends of the potato toward the center to push the fluffy flesh upward.

Step 7: Add Toppings and Serve

For sweet toppings: Add a pat of unsalted butter (about 1/2 tablespoon / 7g per potato) directly into the center and let it melt into the hot potato flesh. Sprinkle with 1/2 teaspoon of brown sugar or a drizzle of honey, followed by a pinch of ground cinnamon and a pinch of flaky sea salt.
For savory toppings: Add a generous dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, a handful of chopped chives or green onions, and crumbled bacon if desired.
Serve immediately while the potato is hot. The contrast of the cool sour cream or the melting butter against the piping hot potato is really the whole point!

Another great recipe to serve alongside these potatoes — Maple Glazed Carrots are a lovely complementary side with those same warm, caramelized notes.

Tips for The Best Baked Sweet Potatoes

Getting a perfect baked sweet potato every time really does come down to a few key details. The biggest lesson I learned early on was that skipping the oil rub and forgetting to poke holes were my two main mistakes — those two steps alone make a huge difference in the final texture.

Choose similarly sized potatoes. If you bake one large and one small potato at the same time, the small one will be done 20 minutes before the large one. Pick potatoes of similar size so they all finish together.
Dry the skin completely before oiling. Wet skin plus oil creates steam rather than crispiness. Always pat them very dry with paper towels before rubbing with oil.
Use kosher salt on the skin, not table salt. Table salt dissolves too quickly. Kosher salt stays on the surface and really seasons the skin, making it completely worth eating.
Don’t wrap in foil. Foil creates a steaming environment and gives you soft, slightly mushy skin. For crispy, caramelized skin, bake unwrapped directly on the pan.
Poke holes generously. Use a fork and poke at least 8–10 times per potato, going about half an inch deep. Under-poking risks the potato building up uncomfortable pressure or even bursting.
Use high heat at 400°F (200°C). Lower temperatures technically work, but higher heat caramelizes the sugars and creates that gorgeous, slightly blistered, salty-sweet skin.
Let them rest before slicing. Even 5 minutes makes the interior fluffier and easier to scoop without everything falling apart.
Add butter while the potato is still very hot. The residual heat melts the butter into every crevice and creates the most incredible flavor.
For the sweetest potato, look for orange-fleshed varieties. Beauregard and Jewel varieties have significantly more natural sugar than tan or white-fleshed sweet potatoes.
Don’t rush the process. A potato that isn’t quite done will have a firm, starchy center. Give it those extra 5–10 minutes — the difference between almost done and perfectly done is dramatic.

You might also love the Best Potato Recipes roundup for even more potato inspiration beyond sweet potatoes.

What to Serve with Baked Sweet Potatoes

Baked sweet potatoes are incredibly flexible — they work beautifully as a side dish with just about anything, or they can become a full meal with the right toppings. My personal favorite pairing is a simple green salad and a piece of grilled or baked fish for a light but satisfying dinner.

Grilled Salmon with Dill Sauce: The richness of salmon pairs beautifully with the natural sweetness of the potato — a 30-minute dinner that feels restaurant-worthy.
Roasted Brussels Sprouts with Bacon: The slight bitterness of the Brussels sprouts balances the sweet potato perfectly, and both cook in the oven at similar temperatures.
Green Bean Casserole: A classic comfort food pairing. Both cook in the oven, making this a convenient combination for holiday meals and Sunday dinners.
Thanksgiving Turkey: Baked sweet potatoes make an excellent alternative to mashed potatoes on the holiday table — they’re just as satisfying but require almost no attention.
Pork Tenderloin with Roasted Root Vegetables: A hearty, well-rounded dinner that looks impressive but comes together with minimal effort.
Baked Salmon with Asparagus and Lemon: A healthy, fresh weeknight pairing that covers all your nutritional bases in one simple meal.
Healthy Shepherd’s Pie: Serve baked sweet potato on the side, or swap the mashed potato topping with mashed sweet potato for a creative, nutritious twist.
Cranberry Sauce: Especially during fall and winter, a spoonful of tart cranberry sauce on a buttered baked sweet potato is an unexpectedly perfect combination.

Read Also: Kale and Sweet Potato Soup Recipe

Variations of Baked Sweet Potatoes

The classic butter-and-cinnamon version will always have my heart, but I’ve had a lot of fun experimenting with different flavor profiles over the years. My kids went through a major “loaded sweet potato” phase where we’d pile them with black beans and cheese, and it became a regular Tuesday night dinner in our house.

Loaded Savory Sweet Potato: Top with sour cream, shredded cheddar, crumbled bacon, diced jalapeños, and chives. This is a complete, satisfying meal in itself.
Black Bean and Cheese: Fill with seasoned black beans, shredded Monterey Jack cheese, salsa, and a dollop of Greek yogurt. A great protein-packed meatless dinner.
Brown Sugar and Pecan: Melt butter over the potato and top with brown sugar, chopped toasted pecans, and a pinch of cinnamon. It tastes like dessert for dinner in the best possible way.
Garlic Herb Butter: Mix softened butter with roasted garlic, fresh thyme, and a squeeze of lemon juice. Savory, fragrant, and deeply satisfying alongside roasted meats.
Chipotle and Lime: Top with a spoonful of sour cream mixed with chipotle powder, a squeeze of fresh lime juice, and sliced green onions for a smoky, tangy kick.
Mediterranean Style: Top with a generous spoonful of hummus, diced cucumber, cherry tomatoes, kalamata olives, and a drizzle of good olive oil.
Maple Tahini: Drizzle with a mix of tahini, pure maple syrup, and a squeeze of lemon juice. Finish with a sprinkle of sesame seeds and a pinch of flaky salt.
Pulled Pork Sweet Potato: Load up with smoky BBQ pulled pork, creamy coleslaw, and pickled jalapeños for a hearty, game-day worthy meal.
Vegan Curry: Top with warm chickpea and spinach curry for a fully plant-based, protein-packed dinner that uses the baked sweet potato as the bowl.
S’mores Sweet Potato: Top with mini marshmallows and place under the broiler for 1–2 minutes until golden and toasted, then finish with a drizzle of chocolate sauce. A fun dessert option!

Another sweet potato dish I make on a weekly basis in the colder months is this comforting Pork and Sweet Potato Stew — it’s deeply warming and uses similar sweet potato flavors in a hearty stew format.

Storage and Reheating

Baked sweet potatoes store beautifully, which is one of the main reasons I almost always bake a double batch on Sunday. I keep the extras in the fridge for quick weeknight dinners and packed lunches all week long — they reheat well and taste just as good the second day.

Refrigerator: Let the baked sweet potatoes cool completely before storing. Place them in an airtight container or wrap each one individually in plastic wrap or foil. They’ll keep in the fridge for up to 5 days.
Freezer: You can freeze fully baked sweet potatoes. Let them cool completely, wrap each one tightly in plastic wrap, then place in a freezer-safe zip bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating in the oven: Preheat the oven to 350°F (175°C). Place the sweet potato directly on the oven rack or on a baking sheet and heat for 15–20 minutes until warmed all the way through. This method keeps the skin relatively crisp.
Reheating in the microwave: Place the potato on a microwave-safe plate. Microwave on high for 2–3 minutes, flipping once halfway through, until heated completely. The skin won’t be crispy using this method, but it’s the fastest option by far.
Reheating in the air fryer: Set the air fryer to 380°F (195°C) and heat for 5–8 minutes. This gives you the crispiest skin of all the reheating methods and is my preferred way to reheat leftovers.
Store without toppings: If you’ve already added butter, sour cream, or other toppings, it’s best to add those fresh at serving time. Store the plain baked potatoes for the best texture and results when reheating.

For another great make-ahead potato recipe, check out this Loaded Baked Potato Soup — it’s perfect for batch cooking and works beautifully with leftover baked potatoes.

Nutritional Facts

These values are for one medium baked sweet potato (about 8 oz / 225g) with skin, prepared with 3/4 teaspoon olive oil and a pinch of kosher salt, without any added toppings. Values are approximate and will vary depending on the size of the potato and any toppings you add.

Nutrient	Per Serving (1 medium potato)
Calories	180 kcal
Total Fat	3.5g
Saturated Fat	0.5g
Sodium	310mg
Total Carbohydrates	34g
Dietary Fiber	5g
Total Sugars	7g
Protein	3g
Vitamin A	769% DV
Vitamin C	35% DV
Potassium	20% DV
Manganese	28% DV

Note: Adding 1 tablespoon of butter adds approximately 100 calories and 11g of fat. Adding 1 tablespoon of brown sugar adds approximately 45 calories.

For another nutritious potato option, this Healthy Mashed Potatoes recipe is worth bookmarking as a lighter take on a classic comfort food side.

Health Benefits of Key Ingredients

Sweet potatoes are genuinely one of the most nutrient-dense foods you can eat, and baking them with the skin on maximizes every bit of those benefits. The simple preparation in this recipe keeps things clean so all those nutrients shine through without being masked by heavy sauces or processed ingredients.

Extraordinarily rich in beta-carotene: The compound that gives sweet potatoes their vibrant orange color converts in your body to Vitamin A, supporting eye health, immune function, and skin health. A single medium sweet potato provides nearly 800% of your daily Vitamin A needs.
High in dietary fiber: About 5g per medium potato, which supports digestive health, feeds beneficial gut bacteria, and helps you feel full and satisfied long after your meal.
Good source of potassium: Supports healthy blood pressure, proper muscle function, and hydration — especially valuable for people who exercise regularly.
Vitamin C content: As an antioxidant, it supports immune health and collagen production. Sweet potatoes provide about 35% of your daily Vitamin C needs per serving.
Excellent source of manganese: Plays a key role in bone formation, blood clotting, and reducing inflammation throughout the body. Sweet potatoes provide about 28% of your daily needs per serving.
Moderate glycemic impact: When baked with the skin on, sweet potatoes provide steady, sustained energy rather than a quick blood sugar spike, making them a smarter carbohydrate choice.
Olive oil enhances absorption: The heart-healthy monounsaturated fats in olive oil help your body absorb the fat-soluble beta-carotene from the sweet potato much more efficiently. The oil isn’t just for crispiness — it’s actually helping you get more nutrition from every bite.
The skin is worth eating: A significant portion of the fiber and antioxidants in sweet potatoes is concentrated in the skin. The crispy, salted skin that you get from this recipe is nutritious as well as delicious, so don’t leave it on the plate.

For another seasonal dish that’s packed with nutrients, take a look at this Stuffed Acorn Squash — equally nourishing and full of fall flavor.

FAQs About Baked Sweet Potatoes

1. How do I know when a baked sweet potato is done?

The most reliable method is inserting a fork or knife into the thickest part of the potato — it should glide in with zero resistance, like going through soft butter. If you have an instant-read thermometer, you’re looking for an internal temperature of 210°F (99°C).

You can also gently squeeze the potato with an oven mitt and it should feel completely soft all the way through with no firm or resistant spots remaining.

2. Should I wrap sweet potatoes in foil when baking?

I strongly recommend against wrapping them in foil. Foil traps steam and essentially steams the potato rather than baking it, which gives you a softer, slightly wet skin without much flavor or texture.

Leave them completely unwrapped for properly caramelized, crispy, salty skin that you’ll actually want to eat.

3. Can I bake sweet potatoes at a different temperature?

Yes, you can absolutely adjust based on what else is in your oven. At 375°F (190°C), they’ll take about 60–75 minutes. At 425°F (220°C), they may be done in 40–45 minutes.

Just keep an eye on them and use the fork test to confirm doneness — cooking time is always just a guideline, and the size of the potato matters a lot more than the exact clock time.

4. Why does liquid ooze out of my sweet potato while baking?

This is completely normal and actually a sign of a good, naturally sweet potato! As the natural sugars heat up, some of them liquefy and seep through the pierced holes, creating a sticky, caramelized puddle on your baking sheet.

That caramelized liquid is just the sugars cooking off — line your baking sheet with foil for easy cleanup, and don’t be alarmed when you see it.

5. Can I microwave a sweet potato instead of baking it?

You can, and it’s a great option when you’re short on time. Poke the potato all over, place it on a microwave-safe plate, and microwave on high for 5 minutes, then flip and microwave for another 3–5 minutes until completely soft.

The texture will be slightly different from oven-baked — not as caramelized or fluffy, and the skin won’t be crispy — but it’s still delicious and gets the job done in under 10 minutes.

Read Also: Sweet Potato Bread Recipe

Final Thoughts

A good baked sweet potato is one of those recipes that proves simple food is the best food. With just a few minutes of prep and an hour of hands-off baking time, you get something that’s sweet, fluffy, nourishing, and endlessly customizable.

I hope this recipe convinces you that there’s nothing complicated about making the perfect baked sweet potato — just a little attention to prep and the patience to let the oven do its magic.

Give this recipe a try tonight, and don’t be afraid to load it up with your favorite toppings!

Drop a comment below and let me know how you served yours — I’d love to hear your favorite topping combinations.

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