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.

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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 214 calories
    • Calories 50 calories from fat
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 31 mg
    • Sodium 230 mg
    • Protein 2 g
    • Carbohydrate 26 g
    • Sugar 5 g
    • Fiber 4 g
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.

Ingredients

  1. Check 6 medium sweet potatoes, unpeeled
  2. Check 6 tablespoons unsalted butter
  3. Check 1/2 teaspoon kosher salt
  4. Check 1/8 teaspoon black pepper

Directions

  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.