This recipe will show you how to make the best baked sweet potato!

A delicately sweet taste and fluffy interior make these oven baked sweet potatoes the perfect side dish for your next meal!

Baked Sweet Potato on a plate with toppings

Best Baked Sweet Potato!

  • Perfect to make-ahead and meal prep.
  • A nutritious and healthy choice.
  • An easy recipe that requires minimal effort.
  • Enjoy this baked sweet potato recipe any time of day! Whether it’s a light lunch, dinner paired with a salad, or a healthy post-workout snack, it’s a versatile option.
Uncooked Sweet Potatoes on a baking sheet with seasoning

Easy Ingredients

Sweet Potatoes – Choose full and firm sweet potatoes without any tears or bruises. Note the difference between sweet potatoes (potato-shaped but with tapered ends) versus yams (long and narrow), because many supermarkets often mislabel them.

Seasonings – Leftover bacon grease instead of olive oil will add a smoky flavor to the baked potato skin! Try adding spices like garlic powder, chili powder, paprika, and cumin. Change up the flavor of the baked sweet potatoes by rubbing the outsides with adobo seasoning or a light lemon pepper blend.

How to Bake Sweet Potatoes

  1. Poke holes all around a clean and dry sweet potato.
  2. Rub the outside with oil and seasoning.
  3. Bake on a large baking sheet until tender, then allow to cool for 5 minutes before serving.

PRO TIP: No need to wrap sweet potatoes in foil for this recipe, but you could if you are serving them picnic-style! It’s a great way to keep all the fillings inside!

Cooking Temperature and Times

  • Bake at 350°F for 60 to 75 minutes
  • Bake at 375°F for 50 to 60 minutes
  • Bake at 400°F for 40 to 50 minutes

Keep in mind sweet potatoes can vary in size which can change the cooking time slightly. You’ll want to make sure they’re soft when poked with a fork.

Baked Potato Toppings

Once oven-baked sweet potatoes are fully cooked, top them with anything you like!

Sweet – Try a pat of butter, brown sugar, mini-marshmallows, some toasted or candied pecans, or some butter and cinnamon sugar,

Savory – Try topping with vegetarian chili, sour cream and sliced green onions, or leftover pulled pork with some sliced or pickled jalapenos.

Storing Baked Sweet Potatoes

  • Keep baked sweet potatoes in an airtight container (or wrapped in plastic wrap) in the refrigerator for up to 4 days and reheat them in the microwave. Freeze fully cooled sweet potatoes in zippered bags for up to 4 months.

Use leftover baked sweet potatoes in all kinds of recipes! Scoop out the insides and remake them into twice-baked sweet potatoes!

Using Leftover Sweet Potatoes

Did you make these Baked Sweet Potatoes? Leave us a rating and a comment below!

Baked Sweet Potato with sour cream on baking sheet
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Sweet Potatoes

Making baked sweet potatoes in the oven is easy and delicious!
Prep Time 5 minutes
Cook Time 50 minutes
Cool Time 5 minutes
Total Time 1 hour
Servings 4 servings


buy hollys book


  • 4 sweet potatoes or as many as desired
  • 2 tablespoons olive oil
  • salt & pepper


  • Preheat oven to 375°F.
  • Wash and dry the potatoes. Poke about 3-4 times on each side.
  • Rub the skin with olive oil and sprinkle with salt and pepper.
  • Place on a baking sheet and bake for 50-60 minutes or until tender when pierced with a fork. Allow to cool for 5 minutes before cutting open.


Leftover sweet potatoes can be stored in a covered container in the fridge for up to 4 days. Reheat in the microwave. 
5 from 23 votes

Nutrition Information

Calories: 173 | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Sodium: 71mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 39mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Baked Sweet Potato with writing
Baked Sweet Potato with a title
Baked Sweet Potato with text
Sweet Potato with a pat of butter on a baking sheet and Baked Sweet Potato with toppings and a title


Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I baked the sweet potatoes as written and then pushed the perfectly tender flesh through a ricer. They were so good that I put them on the table without adding butter or sugar!

    For toppings, consider
    1. honey mustard/Dijon chicken (with sauce, chives, and corn),
    2. black bean or regular chili (with corn and sour cream),
    3. Not a topping for the potato but the potato as a topping for toast (and if you want to get hearty, add baked beans and sautéed mushrooms and/or bacon).5 stars

  2. This baked sweet potato recipe is really an amazing recipe. Thanks for sharing this recipe with all of us. Also do check out my special baked sweet potato recipe as well. 5 stars

  3. This recipe was amazing! My family loved it. We are all vegetarian so we had the regular toppings like green onions sour cream and cheese but replaced the meat with veggie sausage. Even the vegetable haters in my family loved it! I have to say I much prefer these sweet potatoes to normal baked potatoes as they’re full of flavor. I will definitely make theses again.5 stars

  4. I’m sorry to inform you. But your completely off on knowledge of sweet potato. We have no yams in the U.S. Only different varieties of sweet potato. Within those varieties is where you get ahapea ,color and texture.These varieties are called many things. I dont know which is correct. I do know that is is a blond one that is smooth and creamy. A orange inside one that is a bit grainy and less creamy and a ruby colored one I have not tried. Hope this knowledge is helpful.

    1. Thanks for the info Kandace, you are in fact correct and this aligns with the information in the post. A true yam is not as common in North America, but you can find them in specialty or international stores.

      Sweet potatoes are often mislabeled which certainly causes even more confusion. Various sweet potatoes can certainly have a variety of colors, shapes and sizes. You can find more details regarding differences here.

    2. You are absolutely WRONG. In KROGER, we have a variety of yams AND sweet potatoes. Before you start spreading your lies, learn your own facts first.5 stars

  5. Try a little butter and then some quacamole and a spoon full of salsa and a sprinkle of Colby jack cheese. My daughter came up with this and I love it

    1. I also had never heard of sour cream on a baked sweet potato. Ordered one at a restaurant and there was a mixup on my toppings, it came with sour cream and chives. I sent it back. Butter and cinnamon is how we like ours.
      To each his own!!

  6. The cooking times worked, but I can’t stop laughing at seeing butter and sour cream on a sweet potato! I’ve never met another person on earth that eats sweet potatoes the same way they eat regular baked potatoes. Some people put ketchup on fried eggs though so I guess it takes all kinds… literally none of the suggested toppers are even listed on a menu I’ve ever seen in Georgia. Clarified butter and light brown sugar or bust!

    1. At home, I grew up with butter, salt, and pepper on a baked potato,and just brown sugar, a little cinnamon, and butter on a sweet potato. Maybe it’s a Northern thing, but sour cream on a baked potato was a ritzy thing lol. After getting older and with my tastes mature, I find I eat my whites and sweets with sour cream as often as I do butter, and my choice depends on how I fel that day, or what my main dish is. But, no matter what, I love a crisp skin.

  7. I do baked sweet potatoes as a side dish at least once a week. My fiance and I LOVE them. I like your method – normally I wrap in foil, but this way turned out even better!5 stars