Perfect Oven Baked Sweet Potato Recipe

Try my Baked Sweet Potato Recipe next time you crave oven roasted spuds! Just oil & seasonings—crispy outside, tender inside in 1 hour!

Author: Donna Elick

Servings:

Prep Time5

Cook Time1

Total Time1 5

Ingredients

4 large sweet potatoes
2-3 tablespoons olive oil good quality virgin olive oil
salt to taste season generously
1/2 teaspoon black pepper or to taste
butter for serving

Instructions

Preheat the oven to 425 F.
Wash and scrub (necessary step as we leave the skins on) and dry the potatoes.
Place the potatoes on a baking sheet lined with foil or parchment paper. Pierce small holes with a fork or a knife all around the potatoes. (4-5 places is enough).
Massage the potatoes with oil, season with salt and pepper.
Bake for 30 minutes, then flip with kitchen tongs (carefully as the potatoes will be quite soft on one side) and bake for another 30 minutes. Potatoes should be soft inside, test with a knife.
Remove from the oven and let rest for 5 minutes. Make a cut in the middle of potatoes to open them, and top with butter, toppings and more salt and black pepper (I love to use sea salt flakes here).

Notes

Poke holes - is necessary as it helps the air to circulate and potatoes will not burst open during baking.

I love to massage the potatoes with oil before baking as it helps the skin to crisp up but is actually not necessary if you don’t intend to eat the skins. Potatoes will bake well even without the oil.

We use parchment paper or foil here to protect the baking sheet as the potatoes will release juice that will caramelize during baking.

A good way to split the potatoes is to use a sharp knife to make the initial cut and then carefully remove the skins with kitchen scissors (or any sharp scissors really)!

I used large sweet potatoes and 1 hour of baking was enough.

Nutrition