How to make Baked Sweet Potatoes to perfection.
If you’ve ever made a baked potato you’ll know that there are countless ways to do it and everyone has a “trick” for the perfect sweet potato. A Google will search will give you everything from wrapping them in foil to baking them with a fork stuck in the middle. And then there’s the argument about whether or not you need to pierce them with a fork and if that speeds up cooking or keeps them from exploding. This recipe for baked sweet potatoes uses the same method that I use for baked potatoes. No fuss, no muss and always crisp on the outside and tender inside.
Oiling the sweet potatoes with coconut oil and sprinkling with salt isn’t necessary but if you’ve gone the extra mile to get an organic potato and you enjoy eating the skin the this method won’t disappoint. The skin comes out crispy and lightly salted and like your mother always told you, there are lots of vitamins and minerals (and fiber) in that skin so eat up and enjoy!
Our Perfect Baked Sweet Potato
We love to bake up our potatoes on Prep Day and store them in the fridge when we know we’ve got a busy week ahead and waiting 45-60 minutes for baked sweet potatoes isn’t an option. To reheat, warm them in the microwave or place in a covered saute pan with a bit of water set over medium-high eat until warmed through. The skin, however, will not be crisp once you reheat it (you’ve been warned) so we’ve been known to it from our hot from the oven sweet potatoes and nibble it up — storing the naked tubers in a covered container in the fridge until ready to use.
- 4 small or medium sweet potatoes
- ½ tsp. coconut oil
- Pinch of sea salt
- Preheat oven to 375°F.
- Wash potatoes and pat dry. Rub with coconut oil and sprinkle with sea salt.
- Place on a baking sheet and bake 45-60 minutes or until fork-tender.
- Remove from oven and serve or cool and store in the fridge for up to 4 days.
What’s your favorite way to bake and eat a sweet potato? Share it in the comments below!
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