The easiest baked sweet potato recipe with minimal prep, resulting in a perfectly fluffy inside texture. Serve sweet with butter and a sprinkle of sugar, or savory with salt and pepper. Your taste buds are sure to be delighted and your mealtime stress-free!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course, Side Dish
Cuisine: American
Keyword: baked sweet potato
Servings: 4servings
Calories: 256kcal
Author: Nikki Gladd
Ingredients
4sweet potatoes, uniform sizes
2tablespoonsextra virgin olive oil
Sea salt, to taste (Morton fine sea salt is what we use)
Instructions
Wash, scrub and dry potatoes. With a fork, prick holes all around the potatoes.
Using a pastry brush, brush outside of potatoes with a thin layer of oil. Sprinkle all sides evenly with sea salt, to desired taste.
Place a large sheet of foil directly on oven rack in center position of oven. Line potatoes evenly on top of foil. (DO NOT PREHEAT OVEN.)
After placing potatoes in the oven, turn on oven to 425°F and bake the following times according to the size of the potatoes: For potatoes 2 to 3 inches in diameter, bake 45 minutes. For potatoes up to 4 inches in diameter, bake 1 hour. Larger than 4 inches in diameter, bake 1 hour 15 minutes.
When the baking time is up, turn off the oven (DO NOT OPEN OVEN DOOR) and let potatoes stay in oven for at least 30 more minutes up to 1 hour.
Remove from oven. When ready to serve, slice a vertical line on top of the potato and squeeze the ends together to open up the potato and fluff. Serve with desired toppings.
Notes
Topping suggestions: brown sugar, butter, pecans
This recipe is best when potatoes are all similar (uniform) sizes.
Nutrition information is an estimate only, and is based on a medium sweet potato with no toppings. Will vary with size and toppings.