Baked Whole Sweet Potatoes
Oven baked sweet potatoes are so easy, and delicious, and they take no time to prep and bake. Even if you load them up with butter, cinnamon and brown sugar, they are still packed full of good nutrients. Now, what’s stopping you from baking some? Get baking!
Whole baked sweet potatoes are so delicious and versatile. Whether you eat them topped with cinnamon and brown sugar or simply butter, salt & pepper, they are the perfect side for so many meals.
Sweet potatoes aren’t just delicious. They are high in antioxidants, including vitamin A and beta-carotene. They are also an excellent source of fiber, and contain niacin, manganese and potassium. I don’t know about you, but I love it when I can eat something delicious and healthy at the same time!
I love to eat baked sweet potatoes year round. However, when it gets close to fall I seem to want them even more. Sweet potatoes just seem to be a perfect side for any meal, and baked ones are so easy.
Ingredients
Sweet Potatoes – I used 4 large sweet potatoes in this recipe. Feel free to use as many as you like. If you’re baking several for a holiday, allow a few more minutes of baking time.
Butter – I used unsalted butter. However, if you want to eat these as a savory side instead of sweet, feel free to use salted butter and also pepper.
Cinnamon – Use regular ground cinnamon, as much as you like. You might also like a little bit of nutmeg.
Brown Sugar – I used light brown sugar. You can use dark. However, the dark has more of a molasses flavor. I prefer the light, myself.
How to make baked sweet potatoes
Either wash, scrub and dry your sweet potatoes or this is what I like to do (totally optional). Place them in a pot and cover with water. Bring to a boil and boil for about 1 minute. Then remove them from the pot and dry them off. This ensures that all dirt and germs are removed. I’m a germ freak, so you don’t have to do this if you don’t want to.
Place the sweet potatoes on a parchment lined baking sheet. Brush them with some melted butter. You don’t have to, but this helps the skin to crisp up more, and have more flavor, if you like eating the skin. Fork the top of each potato. This allows the steam to escape during baking.
Bake the sweet potatoes for about 45 minutes or until they are fork tender when poked with a knife or toothpick. Slit the tops, and immediately add butter. Allow the butter to slightly melt before adding the cinnamon and brown sugar. Alternately, if you want a savory baked potato, feel free to top with butter, salt and pepper, or any other topping you prefer.
Pro tips for this recipe
- Try to use all the same size potatoes, to ensure they all get done at the same time.
- For a crispy and flavorful skin, brush the potatoes with melted butter before baking.
- Make sure to wash, scrub and dry the potatoes before baking.
- Prick each potato on top with a fork before baking. This allows the steam to escape. Otherwise, they could potentially blow up in the oven if too much steam builds up inside of them.
Frequently Asked Questions
Are sweet potatoes and yams the same thing?
No. The two are similar. However, sweet potatoes are sweeter, moister and less starchy than yams. They also contain more vitamin A, vitamin C, fiber and protein than yams, and they have a thinner more smooth skin. Yams contain more potassium and manganese than sweet potatoes. Most canned yams in grocery stores are actually sweet potatoes.
The most common sweet potato in most grocery stores is the orange fleshed. However, many grocery stores mark them incorrectly, marking them as yams. In some stores you can find white and purple sweet potatoes as well. The orange fleshed sweet potato is very popular during the Thanksgiving holidays.
Can I bake sweet potatoes the day before serving?
Yes. You can bake them, split the tops open and top with the butter, brown sugar & cinnamon and allow them to cool. Then cover them and refrigerate. The next day, place them on a parchment lined baking sheet and warm in a 350 degree oven.
Can I microwave whole sweet potatoes to save time?
Yes. You can prick them with a fork, and microwave on high for about 12 minutes, depending on their size. However, I prefer baked over microwaved. I find the flavor better when they bake for awhile in the oven.
Can I freeze baked sweet potatoes?
Yes. I don’t recommend adding the toppings if you’re freezing them. Wrap them individually in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a 350 degree oven until hot, and add toppings.
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Baked Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
Baked sweet potatoes are one of the easiest sides to fix, and they go great with just about any meal. They are great anytime. I top mine with brown sugar, butter and cinnamon, but you can top them with salt, pepper and butter or anything, really.
Ingredients
- 4 medium to large sweet potatoes
- 2 tablespoons melted butter, for brushing the skins
- 8 tablespoons (1 stick) unsalted butter
- 1/2 light brown sugar, packed
- Cinnamon
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Instructions
- Preheat an oven to 400 degrees.
- Either wash, scrub and dry your sweet potatoes or this is what I like to do. Place them in a pot and cover with water. Bring to a boil and boil for about 1 minute. Then remove them from the pot and dry them off. This ensures that all dirt and germs are removed. I’m a germ freak, so you don’t have to do this if you don’t prefer to. It’s just an option.
- Place the sweet potatoes on a baking pan lined with parchment paper (for easy cleanup). Brush the sweet potatoes with butter or olive oil. If you’re not planning on eating them with brown sugar and cinnamon, sprinkle them with some salt. Fork the top of each sweet potato.
- Bake the sweet potatoes for about 45 minutes or until fork tender when poked with a knife or toothpick. Remove from oven and cut each one partially open. Place two tablespoons of butter in each cavity, then brown sugar and cinnamon to your liking. Serve immediately.
- Store leftovers in the fridge for up to 3 days.