Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and delicious.
Baked sweet potatoes are always a nice side dish. They also make a great weeknight meal if you top them well. You’ll find several of my favorite flavor variations below.
In my baked sweet potato recipe testing, I was surprised to find so many parallels to baked potatoes. It’s easy to lump sweet potatoes (commonly called yams) and potatoes together, but they come from different plant families. They’re only distantly related, but I’ve realized that they do bake up similarly.
Both are best baked in the oven without foil, directly on the rack, at high heat. You’ll learn why and find the full recipe below!
Wrapping the sweet potatoes in foil ensures that they don’t dry out too quickly, and allows you to add aromatics if desired.
Bake directly on the rack.
Sweet potatoes don’t bake evenly when placed on a baking sheet. They turn out much better when baked directly on the rack. To avoid any drips landing at the bottom of the oven, line a rimmed baking sheet with parchment paper and place it on the rack directly below the sweet potato. (To reiterate: don’t place a parchment-lined baking sheet on the bottom rack of the oven as the paper might burn.)
Note that we are not wrapping the sweet potatoes in aluminum foil. Foil traps moisture, and we want the excess moisture to escape from the sweet potato during baking. That way, we’ll get delicious condensed flavor inside and avoid soggy skin on the outside.
How to Bake Sweet Potatoes
Here are a few key tips:
How To Cook: Baked Sweet Potatoes in the Oven
FAQ
Is it better to wrap sweet potatoes in foil when baking?
Why is my baked sweet potato dry?
Why are my sweet potatoes still hard after baking?
How do you keep sweet potatoes from drying out?
How do you store dried sweet potatoes?
Once complete, store in an airtight container in a dark, cool, dry place if possible. Storing dried sweet potatoes is as easy as placing inside an airtight container of your choice and then storing in a cool, dark, dry place for up to three years. You may get longer, but the optimal storage time is about two years.
How do you cook sweet potatoes?
The best way to cook sweet potatoes is: first preheat the oven. Then, on a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Rub the outsides with a small amount of olive oil if you intend to eat the skins. Bake until tender, 45 to 50 minutes. Let cool, then split the tops open with a knife and top with a pat of olive oil. Season with salt and pepper before serving.
Do sweet potatoes need to be cleaned before baking?
Before baking, it’s essential to scrub sweet potatoes thoroughly to remove any dirt or debris from their skins. Prick the whole sweet potatoes several times with a fork. For a perfect baked sweet potato, place the sweet potatoes directly on the oven rack instead of using a rimmed baking sheet or baking dish.
Can roasted sweet potatoes be refrigerated?
Refrigerate roasted sweet potatoes in an airtight storage container for up to 5 days. To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.