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GET IT NOWThe Easiest Baked Sweet Potato Recipe I Keep Coming Back To
These baked sweet potatoes might not be a fancy side dish, but I keep coming back to them again and again (and again) for the simplicity. Not to mention, they’re the perfect balance of sweet and savory for a side, my kids love them, and I feel better eating them than regular white potatoes. Here’s why I always have this baked sweet potato recipe on repeat in the fall and winter:
- The best texture – The inside gets fluffy, dense, and a little creamy, while the skin gets a little crispy. So good!
- Super fast and simple – While I’ve made plenty of healthy side dish recipes that cook faster, I love that this one requires almost zero prep. Just pop the sweet potatoes in the oven, and you’ve got time for your main dish or things around the house.
- Versatile – Baked sweet potatoes go with just about everything! I’ve also mashed them for other recipes, like my healthy sweet potato casserole and sweet potato shepherd’s pie.
If you’re looking for a simple method you can use to bake sweet potatoes in the oven, forever and ever, this is the one. Make them with me!
Reader Review
“Best baked sweet potatoes we’ve ever had! The skin peeled right off and it tasted like candy!” –Tannis
⭐⭐⭐⭐⭐
How To Bake Sweet Potatoes In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the spuds. While the oven preheats, wash and dry the sweet potatoes. Place them on a lined baking sheet (these are my favorite) and poke holes all over with a fork or knife. This will help vent steam as they bake.
- Season lightly. Rub olive oil (or sometimes I use avocado oil) into the skins, and season with salt and pepper.
- Bake sweet potatoes in the oven. I flip them over halfway through baking. They’re done when the skins start to pucker, and a fork or knife goes in without much resistance.
- Add toppings and enjoy! Let the baked sweet potatoes rest for a few minutes, then cut them open, fluff with a fork, and add any toppings you love.
I always add a pat of butter and sea salt (our fave is this flaky sea salt). This time, I also sprinkled on green onions. I’ve got more topping ideas in my tips below!
My Recipe Tips
- Try to choose sweet potatoes that are about the same size. That way, they cook at the same rate. But when I have different sizes, I just check on them and pull them out at different times if needed.
- Dry the skin super well before seasoning. This helps the skin gets nice and crispy, which I think is delicious! I suppose this is less important if you don’t plan to eat the skin, though.
- What temp to bake sweet potatoes? Some people do 400 degrees F, but I prefer baking sweet potatoes at 425 degrees F, because they cook slightly faster and the skin crisps up more.
- How long to bake sweet potatoes? The timing depends on the oven temperature and the size of your sweet potatoes. Since I do 425 degrees F, my go-to timing is 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large ones. I always recommend sticking a fork into the thickest part of the potato to be sure it’s done!
- You can also test for doneness using a thermometer like this. I tested this a few times recently and was pleased to find I got consistent results! I found that an internal temperature of 210-215 degrees F got me the best, fluffiest baked sweet potatoes.
- Can you put the sweet potatoes back in the oven if they’re undercooked? Yes, you can bake them for longer if you realize they’re not quite done yet. But with my doneness tips above, you shouldn’t have to!
Baked Sweet Potatoes In The Oven (Easy)
My favorite easy method for baked sweet potatoes in the oven! This recipe gets you perfect fluffy insides and crispy skin.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Baked Sweet Potatoes:
Optional Toppings For Serving:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with aluminum foil or parchment paper.
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Place the potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the potatoes (about 4-5 spots per potato is enough).
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Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Massage the oil and seasoning into the skin.
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Bake sweet potatoes in the oven for 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, until fork tender. Flip carefully with tongs about halfway through.
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Remove from the oven and let rest for 5 minutes. Make a cut in the middle of each baked sweet potato and fluff with a fork. Top with butter, more salt (I love using flaky sea salt here!) and pepper to taste, and other toppings as desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 medium baked sweet potato
- Tips: Check out my recipe tips above to help you get perfect baked sweet potatoes every time, with tips and tricks I’ve found over the years.
- Serving ideas: See my serving ideas below for unique toppings, mains to serve together, and even how to make baked sweet potatoes into an entire meal on their own.
- Storage & meal prep: Keep leftovers wrapped in an airtight container in the refrigerator up to 3-5 days. They reheat well, so I often meal prep them, or use them for other recipes.
- Reheat: You can use the microwave, air fryer, or oven to reheat.
- Freeze: Wrap tightly and keep in the freezer for up to 3-6 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Sweet Potatoes in the Oven
How I Serve Them
The light flavor makes these so easy to customize and pair with other recipes! Here are the main ways I serve these:
- On the side – On busy weeknights when I’m not feeling creative, I make simple baked chicken legs, pork tenderloin, or sirloin steak. If you want more interesting flavors, try my chicken paillard or salmon steaks.
- Add toppings – In addition to the butter and green onions I mentioned above, you can top oven baked sweet potatoes with the same toppings you might put on regular white spuds. Try sour cream, bacon (I usually use leftover oven baked bacon or air fryer bacon for this), shredded cheddar cheese, chives, chopped nuts, or even butter flavored coconut oil. Sometimes I like a drizzle of my Wholesome Yum Zero Sugar Maple Syrup and a sprinkle of cinnamon for extra fall vibes.
- Stuffed with protein – I love making the baked sweet potato itself into a meal by just stuffing components into it! Scoop beef barbacoa, slow cooker pulled pork, or Instant Pot shredded chicken inside, and add a sauce like my homemade guacamole, Crock Pot queso dip, ranch crack dip, or sugar-free BBQ sauce. Check my stuffed sweet potato post for more flavor combinations.
20 Comments
Tannis
1Best baked sweet potatoes we’ve ever had! The skin peeled right off and it tasted like candy!
Kara
1I topped mine with toasted almonds for some crunch, my husband and kids used honey butter on theirs. Everyone was happy!
Lisa Spock
0Too fabulous for words! Everyone in my family loved it! I am including this in my Thanksgiving meal. Thanks so much for all the great recipes!
Buffie
0I meal prepped these this week and they were delicious! Made exactly as written. Thanks for a great recipe.
Vicki Howes
0Can’t wait to try!
Liz Cowans
0These are one of my comfort foods. So good. Theses look great and are making me hungry ?.
Jade Bishop
0The easiest way to make bake sweet potatoes ever! Come out perfect every time. I add butter and brown sugar and torch the sugar with a small kitchen blowtorch and it’s like a sweet potato brulee with a crunchy top. So yum.
Bette
0These baked sweet potatoes are so delicious. I paired them with a yummy green salad with fresh greens, green onions, radishes and cucumbers from our local farmers market.
Kerry
0I served mine with side. Salad & Cracked pepper sauce & sour cream … Beautiful Crispy skin
Kris
0Another great topping option instead of sour cream is to use creamy mashed avocado mixed with some lime/lemon and S & P. The avo compliments the sweet potato well…Yum!
Michele
0Can’t wait to try this. Yum sweet potato!
Jennifer
0Simple and delicious with a pat of butter on top! I love cooking these when I’m making pork tenderloin or chicken breasts in the skillet. They’re the perfect side dish. Thank you!
jessica Kuklo
0Thank you for the recipe. My sweet potato came out perfect. I have been working on time friendly ways to incorporate more fiber into my family’s life. This is fantastic! Quick! Easy! And I can do has a meal or snack. I topped with prosciutto, butter, a touch of brown sugar and fresh cracked pepper and a dollop of creme fraiche. Perfect balance of sweet, smoky, salty and creamy. Must try this if you like sweet potatoes.
Marcia Davis
0What about the high number of carbs? An entire day’s worth? When I eat sweet potatoes, my blood sugar stays elevated. Please address the high carbs in a keto recipe. Thanks.
Maya | Wholesome Yum
0Hi Marcia, This recipe is not ideal for that lifestyle. I recommend choosing a different one if that’s your priority.
Marcia Davis
0I’m surprised it’s on your site. I thought the site was low carb. Thanks for the quick response.
Maya | Wholesome Yum
0Hi Marcia, I create various types of easy, healthy recipes, focused on whole foods. Some of them are low carb and some are not. Hope this helps!
Carla
0I’ve been wondering also. I wasn’t quite understanding what you’ve been doing with your recipes. Now I know. Thank you. I’ll pay more attention.
Journa
0Wow! This recipe is so amazing! It’s easy to make and so delicious. Thanks, Maya, for this highly recommended recipe.
Doreen T
0The best way to make sweet potatoes! I topped ourrs with butter and chopped bacon. AMAZING!