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Perfect Baked Sweet Potato Recipe (The Foolproof Method)

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Pareve

A properly baked sweet potato has caramelized edges and a creamy, sweet interior that a microwave can’t match. All you need is the potatoes, an optional rub of oil and a sprinkle of coarse salt.

The Foolproof Method

Scrub the potatoes, prick them a few times with a fork, rub with oil and salt if you want crispy skin, and bake directly on a foil-lined sheet at a high temperature until they’re completely soft when squeezed and syrupy juices start to bubble out. Choose potatoes of similar size: small ones take 35 to 40 minutes, large ones up to an hour.

Kosher Notes

Baked sweet potatoes are pareve and a classic side for Shabbat and fall holidays. Top them with olive oil and salt, cinnamon and honey, or butter for a dairy meal.

Meal Prep

Baked sweet potatoes keep for 5 days and are great in salads and grain bowls.

Perfect Baked Sweet Potato Recipe (The Foolproof Method)
Learn the foolproof method for perfectly baked sweet potatoes with caramelized edges and creamy centers every time.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes about 6-8 oz each, scrubbed clean
  • 1 tablespoon olive oil optional, for crispy skin
  • 1 teaspoon coarse kosher salt optional, for seasoning

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place it on the bottom rack to catch any drips.
  2. Wash and scrub the sweet potatoes thoroughly under cold running water. Pat them completely dry with paper towels.
  3. Using a fork, pierce each sweet potato 8-10 times all over, spacing the holes about an inch apart. This prevents them from bursting in the oven.
  4. If you want crispy skin, rub each sweet potato lightly with olive oil and sprinkle with coarse kosher salt. For plain baked sweet potatoes, skip this step.
  5. Place the sweet potatoes directly on the middle oven rack, ensuring they're not touching each other for even cooking.
  6. Bake for 45-60 minutes, depending on size. They're done when a knife slides in easily and the flesh gives slightly when gently squeezed (use an oven mitt).
  7. Remove from oven and immediately cut a slit lengthwise down the center of each potato. Gently push the ends toward the center to open them up and let steam escape.
  8. Serve immediately while hot, or let cool slightly before adding your favorite toppings.

Notes

Choose sweet potatoes that are similar in size for even cooking. Smaller potatoes (4-5 oz) will take about 35-40 minutes, while larger ones (8-10 oz) may need up to 60 minutes. Properly baked sweet potatoes can be stored in the refrigerator for up to 5 days and reheated in the microwave or oven. For meal prep, bake several at once and use throughout the week in salads, grain bowls, or as quick side dishes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 112
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.02g 0%
Trans Fat 0g
Cholesterol 0mg
Sodium 6mg 0%
Dietary Fiber 3.9g 14%
Total Sugars 5.6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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