Baked Sweet Potatoes


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.

Hands On Time:
5 mins
Total Time:
50 mins
6 serves


  • 6 medium sweet potatoes, unpeeled

  • 6 tablespoons unsalted butter

  • ½ teaspoon kosher salt

  • teaspoon black pepper


  1. 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.

Nutrition Facts (per serving)

214 Calories
12g Fat
26g Carbs
2g Protein
Nutrition Facts
Calories 214
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 230mg 10%
Total Carbohydrate 26g 9%
Total Sugars 5g
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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