Baked Sweet Potatoes

4.92 from 12 votes
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Learn how to make perfectly baked sweet potatoes with this easy oven method. Wrapping each tuber in foil and then roasting at a moderate temperature ensures tender flesh and a burst of caramel notes.

Three baked sweet potatoes on a white serving platter.

Recipe Science

  • For evenly roasted sweet potatoes with minimal moisture loss, wrap each one individually in foil before baking.
  • Start your sweet potatoes in a cold oven to maximize sugar conversion! As the heat gradually increases, enzymes convert starches into sweet maltose between 135ºF and 170ºF.
  • When you smell the rich caramel aromas from the Maillard browning inside the foil, the sweet potatoes are ready.

Why It Works

Sweet potatoes combine a dessert’s indulgence with a vegetable’s nutritional benefits. Cut the root in half, and you’ll see the carotenoid and antioxidant beta-carotene that give them their vibrant carrot-colored pigment. The balance of fiber, vitamins, minerals, and honey-like taste makes them an excellent side dish or the base of a great entree. This step-by-step guide for sweet potatoes in the oven makes preparation simple. Just wrap and bake! Plus, don’t miss out on my essential tip for maximizing the natural sweetness of the spud.

Baked sweet potatoes are a staple in Whole 30 and Paleo diets. They are great for stuffing and easy to make in batches for meal prep. My ideal sweet potato is roasted in the oven and then topped with salt and pepper to enhance the natural flavors. If you like this baked sweet potato recipe, try my caramelized oven roasted sweet potatoes.

Ingredients You’ll Need

Four uncooked sweet potatoes on a cutting board.

Sweet Potatoes: The type of sweet potato and its flesh color impacts texture and flavor. Orange-fleshed sweet potatoes are sweet, creamy, and moist, perfect for stuffing or mashing. White-fleshed ones are milder and starchier, great for savory pairings. Purple varieties are denser, less sweet, and visually striking, offering a firmer bite with added antioxidants. Choose based on the texture and flavor you prefer!

Make sure to select sweet potatoes that are similar in shape and weight. This helps to keep the cooking time consistent. If that’s hard to find, just remove the ready potatoes and keep the larger ones in the oven until the flesh is tender.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

All you need is one ingredient to make baked sweet potatoes. However, if you’d like to season them further or make them a heartier meal, try these tasty ideas:

  • Oil: Coat the skin with olive oil, avocado oil, melted butter, coconut oil, or sesame oil before baking. This will make the skin slightly more crisp and flavorful. This works well when making stuffed sweet potatoes to enjoy the entire vegetable.
  • Seasoning: Sprinkle on salt, black pepper, garlic powder, onion powder, cumin, Italian seasonings, chili powder, or smoked paprika. Add a sweet twist with cinnamon, nutmeg, ginger, or pumpkin pie spice.
  • Toppings: Add pats of butter or browned butter, sour cream, creme fraiche, Greek yogurt, chives, green onions, parsley, or pickled red onions. Add nuts like walnuts, pecans, or almonds. Drizzle on honey and maple syrup, or sprinkle on brown sugar. Add chopped nuts and toasted marshmallows to make it a mini sweet potato casserole for Thanksgiving!
  • Protein: Stuff the potatoes with shredded chicken, pulled pork, or black beans.
  • Sauce: To give this naturally sweetened base an exciting taste, you can top it with sauces like my coconut curry saucepesto sauce, or chimichurri sauce.

How to Bake Sweet Potatoes

Sweet potatoes in the process of being wrapped in foil and placed on a sheet pan.

Step 1: Prepare the Sweet Potatoes

Wash the potatoes to remove any dirt on the surface; they dry well. To prevent moisture loss and create an evenly roasted spud, it’s best to wrap them individually with foil.

Use just enough foil to cover the surface; there is no need for excessive layers, but make sure they are wrapped tightly. Place them on a foil-lined rimmed baking sheet for easy clean-up. Add the tray to the center of a cold oven. That’s right, do not preheat the oven!

Pro Tip: You can bake the sweet potatoes without aluminum foil, but watch out for burning sweet juices as they are exposed more to the hot air in the oven. You can also line the baking sheet with parchment paper if you prefer.

Piercing a knife into a baked sweet potato to check for doneness.

Step 2: Bake the Sweet Potatoes

I cook the potatoes at a moderate temperature of 375ºF (191ºC). Depending on size, a sweet potato takes about 75 to 90 minutes to bake. A little past halfway through cooking, I flip the potatoes over. This ensures that both sides are exposed to the oven’s trapped heat for even cooking.

Ingredient Chemistry: A gradual increase in the oven heat causes enzymes in the potato to change the starches into sweet-tasting maltose at an internal temperature of 135ºF (57ºC). This transformation stops at 170ºF (77ºC), so the longer and more slow rise in temperature allows more sugar conversion. The result is the sweetest potatoes ever!

Fork scooping the insides of a baked sweet potato.

Pro Tip: Checking for Doness

Thanks to the Maillard browning inside the foil-wrapped tubers, you can smell the caramel aromas filling the kitchen. To check for doneness, quickly squeeze the sides of the potatoes. It needs more time if the surface still feels rock hard with no give.

When a fork or knife can easily pierce through to the center of the potato with no resistance, it’s ready to eat. The starchy type of potato fluffs up easily with a fork, creating a light and creamy texture.

Baked sweet potatoes on a plate topped with salt, pepper, and chives.

Frequently Asked Questions

Why should I start baking a sweet potato in a cold oven?

Contrary to what is always done in baking or roasting recipes, you don’t need to preheat the oven before adding sweet potatoes. You want to give the potato’s enzymes longer to convert the maltose into sugar, thus maximizing flavor.

Is it better to bake sweet potatoes in foil or not?

Baking sweet potatoes in foil keeps them soft and moist, ideal for a tender interior but with no crispy skin. Baking without foil allows the skin to crisp and caramelize, enhancing texture and flavor, though the potato may be slightly drier. For softer potatoes, use foil; skip it for crispy skin and richer flavor!

How do you store baked sweet potatoes?

Let the hot spuds cool to room temperature. Store leftover baked sweet potatoes in an airtight container in the refrigerator for up to 7 days.

How do you reheat baked sweet potatoes?

Reheat leftover baked sweet potatoes in the oven at 350°F (175°C) for 15-20 minutes until warmed. This helps keep the skin slightly crisp and the interior soft. Alternatively, microwave for 2 to 3 minutes or until hot.

Serve This With

If you tried this Baked Sweet Potato Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Baked Sweet Potatoes

Make perfectly baked sweet potatoes in the oven by wrapping them in foil and roasting at a moderate temperature to ensure maximum flavor.
4.92 from 12 votes
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings 4 people
Course Side
Cuisine American

Ingredients 
 

  • 4 sweet potatoes, about 1 pound each

Instructions 

  • Prepare the Sweet Potatoes – Line a large sheet pan with foil. Wash and dry the sweet potatoes, then wrap each one in foil. Place sweet potatoes on the sheet pan and transfer to the center rack of a cool oven.
  • Bake the Sweet Potatoes – Heat oven to 375ºF (191ºC) and bake for 1 hour. Flip the potatoes over and bake until they pierce easily in the center with a knife, about 15 to 30 minutes, depending on their size.

Notes

  • Checking For Doness: When the potatoes are closer to being fully cooked, they will start seeping out some sweet juices from the foil and smell caramelized. This is a good indication to start checking for doneness. The flesh should pierce easily with a knife. 
  • Storing: Refrigerate in an airtight container for up to 7 days.
  • Reheating: Bake at 350°F (175°C) for 15 to 20 minutes or until hot to keep the skin crisp and interior soft. Microwave for 2 to 3 minutes until hot.

Nutrition Facts

Serves: 4 people
Calories 111kcal (6%)Carbohydrates 26g (9%)Protein 2g (4%)Sodium 71mg (3%)Potassium 438mg (13%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 18445IU (369%)Vitamin C 3.1mg (4%)Calcium 39mg (4%)Iron 0.8mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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9 Comments Leave a comment or review

  1. Megan says

    Can I make the sweet potatoes in the instant pot instead of baking them? I saw your mashed sweet potato blog for the instant pot.

    • Jessica Gavin says

      Yes, you can make the potatoes in the instant pot. Check out my baked potato post for some ideas on time based on size.

  2. Judy Caywood says

    This sure is pretty and it is nice that it is a sweet potato and that is it. Their built-in sweetness is all we need. Thank you Jessica.

  3. Paulette says

    I cooked 6 sweet potatoes exactly per your recipe for 4 people and they were devoured in a flash. Sorry no time for pics. Very happy with your scientific explanations for why you do things!

  4. Peggy Melzer says

    My husband and I have been instructed by our doctor to not eat any potatoes, rice, bread or pasta. The reason for our restrictions is for us to lose weight. The sweet potato seems to be healthier than a white potato. Do you think the sweet potato is on the do not eat list? We both really love sweet potatoes. Thank you!

    • Jessica Gavin says

      Hi Peggy- Sweet potatoes have a lower glycemic index than white potatoes, however, if you are looking for weight loss it would be best to consult with your physician.

    • Judy Caywood says

      I just wanted to share for weight loss I have found having your starchy carbs before 2 and then switching to fiberous carbs like lettuce, celery, tomato later in the day I lost any cravings and lost weight. Maybe that will help you too. However I am not a doctor. : O