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Baked Sweet Potato

Baked sweet potato split open and topped with flaky sea salt and fresh rosemary on a speckled ceramic plate.

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This baked sweet potato recipe delivers soft, creamy interiors with crispy skins using just three ingredients. Perfect as a healthy, gluten-free side or a base for hearty toppings.

Ingredients

Scale
  • 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil (or avocado oil)
  • Sea salt, to taste
  • Parchment paper (for baking tray)

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Wash the sweet potatoes thoroughly and pat them dry.
  3. Brush each potato with olive oil and sprinkle with sea salt.
  4. Place sweet potatoes on a parchment-lined, rimmed baking tray.
  5. Bake for 40–90 minutes depending on size, flipping halfway for even crisping.
  6. Check doneness with a poke test; skin should puff and yield to gentle pressure.
  7. Remove from oven and serve hot with your favorite toppings.

Notes

  • Do not wrap sweet potatoes in foil; it traps steam and makes the skin soggy.
  • No need to poke holes in the skin before baking.
  • Select potatoes of similar size for even baking.
  • Flip halfway through baking for even skin crisping.
  • Store leftovers in the fridge for up to 5 days.

Nutrition