Learn how to bake sweet potatoes so they come out perfect every time! These oven baked sweet potatoes are soft and fluffy on the inside with a crispy skin. A healthy and easy side dish for Thanksgiving or Christmas!
There's nothing better than a perfectly baked sweet potato! The inside is baked soft and fluffy while the outside has a thin, crispy skin that's simply seasoned with a touch of salt and oil.
I'll share my tips for the best baked sweet potatoes including the best baking temperature and time based on the size.
Baking whole sweet potatoes is a great way to enjoy these root vegetables as they can be dressed up with any number of toppings! Read more for topping ideas further below.
How to choose sweet potatoes
Baked sweet potatoes make a great side dish for Thanksgiving and Christmas! They are versatile in how you serve them and can be made to accommodate any number of dietary needs.
When choosing sweet potatoes, look for the following:
- A smooth surface free of blemishes.
- They should not have any bruises or discoloration at the tips. The tips should be firm and free from any moisture or mold.
- They should feel firm and heavy for their size.
How long to bake them
When baking whole sweet potatoes, consider the following:
- The most important thing to consider is the size as that affects baking time.
- Larger, thicker sweet potatoes take longer to roast than smaller, thinner ones.
- Small, thin ones with under 2.5 inches in diameter can take up to 45 minutes.
- Medium ones with 2.5 to 3 inches in diameter can take up 1 hour.
- Larger ones with 3 to 3.5 inches in diameter may take up to 1 hour and 15 minutes.
If you're looking to reduce your baking time, choose thinner sweet potatoes as they will cook much faster.
Ingredients you'll need
- Oil - use any cooking oil that's safe for up to 425. I prefer using avocado oil because it has a high smoke point.
Step by step instructions
- Wash and dry your sweet potatoes. Pierce them with a fork several times all around to help release moisture during the bake.
- Cover each sweet potato with salt and oil.
- Bake until soft and tender and the skin is crispy. Cooking time will depend on the size of your potatoes.
- Split them open and fluffy the insides.
- Add any additional toppings.
- Serve while warm.
Additional toppings
- butter
- cinnamon sugar
- marshmallows
- candied nuts
- sour cream and chives
- bacon
- shredded cheese
- chili cheese
Tips & tricks
There are a few signs that your sweet potato is ready to take out of the oven. Here's a few things to look out for:
- You may see syrup oozing out of the baked sweet potatoes. This usually happens where you pierced them with a fork. The syrup should caramelize a bit as it continues baking in the oven.
- The skin will puff up like a ballon while in the oven.
- After taking it out of the oven, the skin will deflate and wrinkle on the surface.
Frequently Asked Questions
I find it best to bake them at 425 degrees F for a crispy skin. Don't forget to coat them with oil as that helps.
Yes, you can bake sweet potatoes in advance. Store them in the fridge for up to 3 days and reheat them in the oven at 425 degrees F until warmed through.
More recipes to try:
- Candied Korean Sweet Potatoes (Goguma Mattang 고구마 맛탕)
- Japanese Strawberry Shortcake
- Easy Roasted Mushrooms with Garlic and Soy Sauce
- Delicious Mini Pumpkin Layer Cakes - Soft and Fluffy!
- Easy Sauteed Mushrooms with Garlic Butter
- Rich & Creamy Homemade Hot Chocolate
- Roasted Kabocha Squash | Japanese Pumpkin
- Southern Baked Mac and Cheese with Breadcrumbs
Recipe
Perfect Baked Sweet Potatoes
☑ Ingredients
- 4 sweet potatoes - - (see Notes for baking time based on size)
- 1 Tablespoon avocado oil
- 1 teaspoon sea salt
Optional Toppings:
- butter
- cinnamon sugar
- marshmallows
- candied nuts
- sour cream and chives
- bacon
- shredded cheese
- chili cheese
Instructions
- Preheat the oven to 425 degrees F. Wash and dry the sweet potatoes well. Take a fork and pierce holes several times around the sweet potatoes.
- Rub the sweet potatoes with oil and salt, making sure to completely cover the entire sweet potato. This will ensure they get a crispy skin while baking.
- Place them on a baking tray lined with parchment paper and bake them at 425 degrees F for about 55 minutes to 1 hour. (See Notes for cooking times based on size.) They are ready when soft to the touch and the skin puffs up. When you remove them from the oven, you should see the skin wrinkling as it deflates.
- Split them and fluff the insides. Add any additional toppings or top with butter. Serve while warm.
✎ Recipe Notes
- A smooth surface free of blemishes.
- They should not have any bruises or discoloration at the tips. The tips should be firm and free from any moisture or mold.
- They should feel firm and heavy for their size.
- Larger, thicker sweet potatoes take longer to roast than smaller, thinner ones.
- Small, thin sizes (under 2.5 inches diameter) may take up to 40 - 45 minutes.
- Medium sizes ( 2.5 to 3 inches diameter) may take up to 1 hour.
- Larger ones (3 to 3.5 inches diameter) may take up to 1 hour and 15 minutes.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Audrey
These turned out just perfect! I'll be making these for Thanksgiving this year.
K
We topped ours with sour cream, cheese, and bacon for loaded sweet potatoes. So good!
Safda
My sweet potatoes came out perfect! Thanks for the baking times, it really helps.
Marlynn
I used to have a challenging time getting baked sweet potatoes just right. Your tips are so helpful! Thank you!
Jamie
Thanks Marlynn! So glad you found the baking tips helpful! 🙂
Beth
I am a huge sweet potato fan. I really like the idea of the salty crispy crispy skin. I am going to put some sweet potatoes on my grocery list and give this recipe a whirl.
Katie
Made this for the family and it was a hit!
Marissa
We made these for a casual Sunday supper, and they were a hit! Our favourite topping was sour cream and chives and a little crispy bacon - SO good! Thanks for all of your tips - it had never occurred to me to use a sweet potato before this way, but I will certainly be doing it from now on!
Beth
I can't wait to try this. I think I have been missing the oil and salt step for a good crisp skin.
Tara
What a beautiful baked sweet potato! Love the photos and that texture looks perfect. Yum!
Tawnie
This post was SO helpful! Loved the images and detailed baking times. Thank you!
Jamie
Thanks Tawnie! So glad you found the baking times helpful!
Andrea Metlika
These do look perfectly cooked. I love the crispy outside and the idea of different toppings.
Jamie
Thanks Andrea! Hope you enjoy this!