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Baking sweet potatoes intensifies their sweetness, so they’re pretty much ready to eat as soon as they come out of the oven. If you’re hankering for a way to enhance the natural sugars, try drizzling the potatoes with maple syrup, or topping with brown sugar, cinnamon, and freshly grated orange zest. For a more savory dinner, top with caramelized onions, or garlicky chickpeas with feta and fresh herbs. Roasted broccoli is also a favorite. Store un-baked potatoes in a cool, dark, dry place. And remember: sweet potatoes have a far shorter shelf life than regular potatoes, only 2 to 4 weeks.

Real Simple

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Read the full recipe after the video.

Recipe Summary

hands-on:
5 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.

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Nutrition Facts

214 calories; calories from fat 50%; fat 12g; saturated fat 7g; cholesterol 31mg; sodium 230mg; carbohydrates 26g; fiber 4g; sugars 5g; protein 2g.
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