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Baked Sweet Potatoes on a serving plate
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Baked Sweet Potatoes

Baked sweet potatoes with caramelized skins and soft, creamy centers. Bake them unwrapped or wrapped in foil, then top them mild to wild with butter, Cowboy Butter, hot honey or chili crisp.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: baked sweet potato, baked sweet potato toppings, baked sweet potatoes, how to bake sweet potatoes
Servings: 4 sweet potatoes
Calories: 225kcal
Author: Mike Hultquist

Equipment

  • Rimmed baking sheet
  • Aluminum foil
  • Instant-read thermometer (optional)

Ingredients

  • 4 medium sweet potatoes 8 to 12 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Toppings (Optional)

  • Butter
  • Cowboy Butter
  • Hot honey
  • Chili crisp
  • Flaky salt and black pepper
  • Use your favorites! See the post body for options.

Instructions

  • Heat the oven to 425°F. Line a rimmed baking sheet with foil.
  • Scrub the sweet potatoes and dry them well. Prick each one 3 or 4 times with a fork.
  • Rub the potatoes with the oil and sprinkle with the salt. Set them on the baking sheet with space between them.
  • Bake without flipping, usually 45 to 60 minutes. They're done when they give easily when squeezed with an oven mitt, a knife slides into the center with no resistance, and the center reads 205 to 210°F.
  • Rest 5 minutes. Slit each potato lengthwise, then squeeze the ends toward the middle so the flesh mounds up. Fluff with a fork, add your toppings and serve.

Notes

FOIL-WRAPPED OPTION: For the creamiest centers and easier clean up, wrap each pricked, oiled potato tightly in foil and bake on the same rimmed sheet, usually 45 to 60 minutes. The skins come out soft.
TIMING: Ovens and potatoes vary, so go by the squeeze test and temperature. Start checking small potatoes (6 to 8 ounces) at 40 minutes, medium (8 to 12 ounces) at 45 minutes and large (12 to 16 ounces) at 55 minutes. A very large potato can take up to 90 minutes.
MIKE'S FAVORITE TOPPING: Cowboy Butter with a spoonful of chili crisp on top.
STORAGE: Refrigerate leftovers in an airtight container for 4 to 5 days. Reheat in a 400°F oven for 10 to 15 minutes, or freeze up to 3 months.
Nutritional information estimated without toppings.

Nutrition

Calories: 225kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 706mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg