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close up of perfect baked sweet potato split open with butter
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5 from 90 votes

Perfect Baked Sweet Potatoes

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! Optional toppings listed in the recipe!
Prep Time5 minutes
Cook Time55 minutes
0 minutes
Total Time1 hour
Course: Sides
Cuisine: American
Servings: 4
Calories: 225kcal

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.
    sweet potato being pierced with a silver fork
  • 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.
    a hand spreading salt and oil on four sweet potatoes lined on a baking tray
  • 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.
    four whole roasted sweet potatoes with crispy, wrinkled skin on a baking tray
  • Split them and fluff the insides. Add any additional toppings or top with butter. Serve while warm.
    four baked sweet potatoes on a tray with one cut open and mashed with a silver fork

Notes

Storage: 
Store the plain baked sweet potatoes (without toppings) in the fridge for up to 3 days or freeze for up to one month. 
Make ahead:
You can certainly make these ahead and store them (without toppings) in the fridge up to 3 days in advance.
Reheat:
To reheat, bake them in a preheated 425 degree oven for 5 to 10 minutes, until warmed through and the skin is crispy.
How to choose sweet potatoes:
  • 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.
Baking times based on 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.
If you're looking to reduce your baking time, choose thinner sweet potatoes as they will cook much faster.

Nutrition

Calories: 225kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 706mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg