Description
This easy method for baking sweet potatoes yields soft, fluffy insides and crisp skins, making them a versatile and comforting side dish for any meal.
Ingredients
- 4 medium sweet potatoes (about 8–10 oz each)
- 2 tablespoons unsalted butter (optional, for topping)
- 1 tablespoon brown sugar (optional, for a sweet version)
- 2 tablespoons sour cream (optional, for a savory version)
- ¼ teaspoon salt (optional, for seasoning)
- ⅛ teaspoon ground black pepper (optional, for seasoning)
- 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and scrub sweet potatoes under cool water; dry thoroughly.
- Use a fork to poke 5–6 holes in each potato to let steam escape.
- Line a baking sheet with parchment or foil and place sweet potatoes on it, spaced apart.
- Bake for 45–60 minutes, until tender (test with knife or skewer).
- Remove from oven and let cool for a few minutes. Slice open lengthwise, fluff with fork, and add desired toppings.
Notes
- Add butter and brown sugar or cinnamon and nuts for a sweet version.
- Use sour cream, herbs, salt, and pepper for a savory version.
- Cutting sweet potatoes in half can reduce baking time.
- Wrap in foil for softer skins—great for scooping out the flesh.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato
- Calories: 160
- Sugar: 5g
- Sodium: 70mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 5mg
