Description
This simple baked sweet potato recipe delivers tender, naturally sweet potatoes with a crispy skin, perfect as a nutritious side dish or a standalone meal. With minimal prep and straightforward cooking steps, it’s an ideal comfort food that highlights the natural flavor of sweet potatoes.
Ingredients
Scale
Sweet Potatoes
- 4 medium/large sweet potatoes (about 2 pounds total)
- Unsalted butter (optional, for topping)
- Chopped chives (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a rimmed baking sheet with foil or parchment paper to make cleanup easier.
- Prepare Potatoes: Rinse and scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry with a towel, then poke holes all over each potato using a fork. This allows steam to escape while baking.
- Bake: Place the sweet potatoes evenly spaced on the prepared baking sheet. Bake in the preheated oven for 45 minutes, or until the potatoes are easily pierced with a knife or fork, indicating they are tender inside.
- Cool and Serve: Let the baked sweet potatoes cool for about five minutes. Then cut them open and add unsalted butter and chopped chives or your preferred toppings before serving.
Notes
- Scrubbing the potatoes well ensures clean skins that are safe to eat.
- Poking holes prevents the potatoes from bursting in the oven.
- Cooking time may vary depending on the size of the potatoes; larger ones may require more time.
- You can customize toppings with sour cream, cheese, cinnamon, or maple syrup for variety.
- Leftover baked sweet potatoes can be stored in the refrigerator for up to 4 days.
