Grab your sheet pan and get ready because I’m showing you how to make creamy and delicious oven-baked whole sweet potatoes every time! This easy-peasy recipe requires five minutes of prep time and cooks in under an hour. They are perfect for meal prep, can be enjoyed as a simple side dish, and provide an excellent base for a healthy dinner.
Oh.em.gee! Why do I sometimes forget that simple foods like a perfectly baked sweet potato are often the most delicious? Seriously. Oven-baked sweet potatoes are a recipe every healthy home cook needs to know (roasted sweet potato wedges are also a must-make, but let’s stay focused!).
I’ve tested baked sweet potatoes every way until Sunday and have discovered that the color of your sweet potato (they come in cream, purple, red, and orange!) will determine its texture. Some sweet potatoes are nutty and dry, while others are sweet, creamy, and dreamy (more on that in a bit!).
Not only are sweet potatoes insanely delicious they are so freakin’ nutritious. They’re fiber-rich, loaded with vitamin A, and packed with nutrients. Adding them to your diet is a brilliant way to naturally curb a sweet tooth. And did I mention they are perfect for meal prep?! You can use them as the base for so many delicious toppings. I love them topped with my shredded BBQ chicken for a savory meal, or go sweet and top them with cottage cheese, cinnamon, and honey!
All this to say, you must learn this easy-peasy, foolproof method for baked sweet potatoes ASAP!!
Are you also obsessed with sweet potatoes? You’ll have to bookmark these sweet potato recipes for later: healthy sweet potato casserole, baked sweet potato fries, and sweet potato chili. They are all family favorites in our house and swoon-worthy!
Does The Color of Your Sweet Potato Matter?
Absolutely, yes. The color matters most! While the cooking technique, of course, matters, it’s the color of your sweet potato that will determine the texture! Each variety—cream, purple, red, and orange—has its own unique flavor and texture, so let’s break down what each one is like after baking:
Cream (White-Fleshed) Sweet Potatoes
First up, we have cream or white-fleshed sweet potatoes. When these bake up, they have a drier, starchier texture, kind of like a regular potato. They’re not as sweet as some other varieties and have a mild, nutty flavor. They’re dense, so you get that satisfying, hearty bite, which is great if you like a less sugary taste in your sweet potatoes. I love this variety. It tastes similar to a biscuit when topped with butter and sea salt.
Purple Sweet Potatoes
Next are the beautiful purple sweet potatoes, often called Japanese sweet potatoes! These have a gorgeous, vibrant purple color inside, and the texture is also dry and dense when baked. Think of it almost like a crumbly, starchy potato that holds its shape really well. The flavor is mild and earthy—definitely not as sweet as the orange or red ones, so they’re perfect if you want something a little more savory.
Red Sweet Potatoes
The red sweet potatoes (sometimes called garnet or jewel) have a lovely, deep orange flesh inside. When baked, these are much softer and creamier than the cream and purple varieties. As a matter of fact, if you want a super creamy and sweet baked sweet potato, this is the variety I recommend. They’re super moist, with a sweet, rich flavor that can even get a little caramel-like around the edges as they bake. They’re perfect if you love that classic, sweet flavor we often think of when we think “sweet potato.”
Orange Sweet Potatoes
Finally, we have the classic orange sweet potatoes—the ones we usually see around Thanksgiving! When baked, they have a fluffy, almost creamy texture. They’re moist but not as dense and creamy as the red sweet potatoes. They’re naturally super sweet, which makes them great for recipes like sweet potato casseroles or pies, but they’re also fabulous for a simple side dish with a bit of butter and cinnamon.
So there you have it! Each type has its own flavor and texture that really shines when baked, and there are so many ways to use each one, depending on what kind of dish you’re making. Try them all and see which one is your favorite!
How To Bake The Perfect Sweet Potato in The Oven
This is more of a how-to than an actual recipe. Once you’ve mastered this tried-and-true method, you will never stop making (and eating!) baked sweet potatoes. They will become one of your go-to-eat-and-repeat meals, I promise!
Start by preheating the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray. If you don’t have a wire rack, don’t worry! Place the sweet potatoes directly on the parchment paper, which will still be delicious. However, I find that they cook more evenly using the wire rack because this allows the hot air to circulate all around the potatoes.
Next, rinse your sweet potatoes under cold water and scrub them well (they can be pretty dirty!). If you notice any blemishes or soft spots, cut them out with a pairing knife.
Once they’re all clean, thoroughly pat them dry with a paper towel. This is an important step. If you bake them while wet, they will not get the crispy exterior we all know and love.
Oh! That reminds me. Wrapping your potatoes in foil is unnecessary before baking – this outdated technique will create a soggy potato. Hooray for one less step.🎉
Poke some holes in your potatoes with a fork to allow steam to escape so the insides become perfectly creamy and soft. Place the potatoes onto the prepared rack.
Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside when pierced with a fork.
Can you eat the skin of a sweet potato? Absolutely, you can (and should!) eat sweet potato skin! The skin is packed with fiber, vitamins, and antioxidants, which can help improve digestion, boost your immune system, and keep you feeling fuller longer.
Plus, the skin adds a nice texture and slightly earthy flavor to your dish. So, next time you cook sweet potatoes, keep the skin on for an extra nutrition boost!
Delicious Toppings for a Baked Sweet Potato
Here’s where you can have some fun with your sweet potato! After baking your sweet potato, you have so many topping options. Here are some of my favorites:
- Classic baked sweet potato: Top with a pat of butter, sea salt, and pepper. It’s simple and delicious enough to make you fall out of your chair.
- Loaded baked sweet potato: Add Greek yogurt, bacon, shredded cheese, and chopped scallions. #swoon
- Dessert baked sweet potato: Top with Greek yogurt, cinnamon, chopped walnuts, and honey.
- Breakfast sweet potato: Fill your sweet potato with scrambled eggs (I love adding cauliflower rice to my scrambled eggs!) and chopped avocado. It’s so good!
- Chili-stuffed sweet potato: Scoop your favorite chili right over your potato. Turkey chili and beef chili are packed with protein and make the best potato topper. Sometimes, I make the filling for my stuffed zucchini boats and spoon it on my baked potato.
- Chicken stuffed sweet potato: Add buffalo chicken bites or slow-cooker shredded chicken to your potato. This easy, protein-packed meal is perfect for meal prep and is so satisfying.
How to store baked potatoes
These perfectly baked sweet potatoes are great for meal prep! I love cooking four to six potatoes on the weekend to use as a head-start ingredient for a busy week. Here’s how to store and reheat them.
- To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.
- To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.
More Sweet Potato Recipes to Enjoy
- Mashed Sweet Potatoes with Greek Yogurt
- Roasted Sweet Potato Chunks
- Healthy Sweet Potato Casserole
- Sweet Potato & Black Bean Chili
- Baked Sweet Potato Fries
- Baked Sweet Potato Wedges
WATCH HOW TO BAKE A SWEET POTATO IN THE OVEN (VIDEO!)
Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.
Whole Baked Sweet Potatoes
Ingredients
- 1-4 sweet potatoes
- optional: butter, sea salt, black pepper
Instructions
- Preheat the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray.
- Give your sweet potatoes a good scrub under cold water, then pat them dry.
- Place the potatoes on the prepared rack. Use a fork to poke holes in them. I like to poke 4-6 holes per potato which allows the steam to escape while they bake.
- Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside. A fork or knife should slide into the potato easily when it’s done.
- Slit each potato lengthwise and top with your favorite topiings. A pat of butter, sea salt, and fresh black pepper is a classis and so delish!
Notes
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- To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.
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- To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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- Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.
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