How to: Bake a Perfect Sweet Potato

Nature’s Candy

If you have been around these parts before you probably know by now my adoration for sweet potatoes. I mean, really, my parting phrase is “Sweet potatoes and smiles” after all :)

Before I started my Whole30 back in October I never really had sweet potatoes other than occasionally in fry form, which I liked a lot and always preferred over regular fries.  Although sweet potatoes fries are salt and delicious, I came to the conclusion that they are much more delectable in their own, natural sweet form.  I didn’t realize how much I loved them until I took the first baked bad boy out of the oven and was astounded at the natural sweetness that came out! With a sprinkling of cinnamon and some coconut milk drizzled over the top, I would say it is for sure my favorite food.  Sweet potatoes for the win!

You know what is really unfortunate though? When you don’t bake them long enough or over bake them.  They are also, in my opinion, half as good in the microwave.  I used to make them this way every time until I realized how much better they are in the oven.  Now I bake 3 or 4 large ones at a time and portion them out into Tupperware so I can have the amazing, sweet flavors with every meal if I want! I take one portion out, place it in a bowl, smash it with a fork (you can remove the skin if you like but I like the skin and it helps with digestion), sprinkle with cinnamon, and nuke for a minute or so.  Then drizzle it with cold coconut milk and go to town.  Heaven in a bowl, for reals.

Before baking

After baking!

If you eat sweet potatoes fairly often you have probably baked some, I’m guessing.  However, I wanted to share my ‘best practices’ because each and every time they come out absolutely perfect and I want everyone to enjoy their sweet potatoes to the max… Yeah, I said to the max. What?  I usually make lots at once and let them cool for 20 minutes or so, then slice them into portions and put them in the fridge.  Sometimes I remove the peels and mash it all up into a container, add some coconut milk (canned) and pumpkin pie spice so it is ready for any upcoming meal (or when you open the fridge and have a spoon handy….)  Scroll down or click here for the directions!

Am I the only one who has a semi-addiction to these? How do you like yours best???

Sweet Potatoes and Smiles,

The Freckled Foodie

Portioned for meals

This was really hot, but worth it. I may have taken a bite…

How to: Bake a Perfect Sweet Potato

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: as many as you like
  • Difficulty: easy
  • Recipe type: Veggie

Ingredients:

  • Sweet Potatoes or Yams!

Directions:

  1. Preheat oven to 450 degrees
  2. Line cookie sheet with tin foil
  3. Scrub sweet potato under running water and dry well with paper towel, this prevents it from steaming rather than properly baking
  4. Poke all over with fork, get out some aggressions!
  5. Place sweet potatoes on cookie sheet and put in oven for 30 minutes
  6. Flip over and set timer for 30 more minutes, 20 minutes if they are smaller (shorter than your palm) Remove and scrape off any blackened crusties from the leaking juices (see picture)
  7. Let them cool a bit and cut them into portions
  8. Place them in a container in the fridge so you can have some delicious goodness whenever you want
  9. I highly recommend slathering them with coconut butter and sprinkling with cinnamon

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Comments: 153

  1. Sue Kovach March 27, 2013 at 7:47 am Reply

    sounds delicious, you are making me hungry!! I will be making these over the weekend!

  2. pamela March 27, 2013 at 4:20 pm Reply

    Thanks for your baking method. With only the exception of sweet potatoes, I don’t use the microwave much. I will probably try your way now.

    IMHO, sweet potatoes are the perfect food. They really don’t need any seasoning or fat. They are good right out of the oven.

    • thefreckledfoodie March 27, 2013 at 4:22 pm Reply

      Pamela,
      I totally agree they are the perfect food! I can eat them cold, hot, smashed, whole, skin on or off, with coconut and cinnamon, or plain!

  3. Bethany Gavett March 27, 2013 at 4:36 pm Reply

    If you rub the skin with a bit of oil, coconut or olive or what ever you have, the skin will slip right off after cooking.

  4. AmethystJean March 27, 2013 at 4:57 pm Reply

    I may have had sweet potato and only sweet potato for dinner just today. :)

  5. [...] sweetness. Oh, and know what else has a natural sweetness that you should pair with coconut butter? These from my last post or like I chose, banana chips, for just a little [...]

  6. Friday 032913 March 28, 2013 at 4:06 pm Reply

    [...] How to: Bake a Perfect Sweet Potato [...]

  7. Rick April 10, 2013 at 8:53 am Reply

    Could this same recipe work for butternut squash?

    • thefreckledfoodie April 10, 2013 at 3:15 pm Reply

      Rick,
      You can definitely make butternut squash this way! To get them a little more caramelized I cut them in half and then rub the flesh with coconut oil and place them skin side up on a baking sheet or in a large glass baking dish. It gives much more flavor!

  8. amanda May 1, 2013 at 11:33 pm Reply

    Hey, thanks for the great instructions my sweet potato was delicious. You seem like a fairly healthy person, but if I may be so bold as to offer advice, don’t use your microwave. Ever. It completly destroys the nutritional value of the food. It radiates your food killy nearly if not all the foods enzyms. I know eliminating the microwave would make everything more time consuming, but using one is counterintuitive to good health.
    Thanks again

    • thefreckledfoodie May 2, 2013 at 6:55 am Reply

      Hey Amanda, I try not to use my microwave that frequently, but sometimes a quick zap is the best for me. There is a lot of info out there on both sides of the microwave debate, but the jury is still out on how many nutrients are destroyed. Cooking veggies at all reduces some, but check out this article for a bit more info http://grist.org/living/ask-umbra-does-microwaving-vegetables-zap-their-nutritional-value/
      I’m glad you liked the sweet potatoes!

    • Jennifer March 18, 2014 at 1:28 pm Reply

      Agreed, microwaves not only negate, but make unhealthy, the healthy food we are cooking. My use of microwaves is for one thing only: heating up the bean bag for my neck after I apply essential oils. This has helped me avoid cervical spine surgery over 10 years ago after an accident. I may even consider getting a ‘warming canister’ that gets it heat source from electric source vs radiation fro the DNA killer box:)

      • Holly March 31, 2014 at 4:26 pm Reply

        @jennifer…making these sweet potatoes tonight, but read your review and thought I would ask what oils you apply to your “neck bag” that saved you cervical surgery? I also suffer from back and neck issues that could require surgery, and I am also an avid EO user. I’m sure I have on hand whatever you use, and if not will for sure get if your testimony is true! Thank you, and sorry for hijacking the sweet potatoe blog!

  9. Tammy Willis July 28, 2013 at 5:47 pm Reply

    Getting ready to use your recipe now. I have been dieting and
    have found that I can make a meal from one sweet potato! Thanks for the info!

    • thefreckledfoodie July 28, 2013 at 6:05 pm Reply

      Tammy,I’m glad you found me :) I would recommend eating some protein and healthy fat with your sweet potato to help you absorb more of the nutrients!

  10. Yvonne L August 8, 2013 at 12:11 am Reply

    Hi Rachael! What types of sweet potato or yams do you recommend are the best for baking, come out the sweetest and are don’t get too dry? Thanks!

    • thefreckledfoodie August 8, 2013 at 7:36 am Reply

      I have tried this same method with several different kinds (whichever ones are at the grocery store I am at) and never had a problem with them being dry and they always turn out very sweet! I would just make sure whichever type you use they are fresh :)

  11. Amanda September 6, 2013 at 7:07 pm Reply

    I used this recipe this evening and just tweeked a couple things – I didn’t poke holes and I put them right on the oven rack. Using the temperature and time suggestions they came out perfectly! Thanks for sharing.

    • thefreckledfoodie September 7, 2013 at 6:20 pm Reply

      Amanda, I love hearing when tweaks work out! Thanks for sharing!

  12. […] time always depends on the potato size. Check out The Freckled Foodie for some great sweet potato baking […]

  13. […] the best thing you ever made? For some reason my most popular post is How to Bake a Perfect Sweet Potato because apparently everyone and their mother is wondering My favorite recipe I have ever made, […]

  14. Jeanette October 6, 2013 at 6:36 am Reply

    Thank you – they came out perfect using your instructions! I love sweet potatoes too! Here’s my other go-to recipe for them, but it’s a bit more work. Scrub sweet potatoes under running water. Cut up into cubes and toss with a drizzle of oil and a generous sprinkling of rosemary-garlic seasoning blend. Bake at 350, stiring occassionally until desired tenderness, as tested by poking with a fork (usually 45 – 60 minutes). They come out best if I bake them in a non-stick metal pan (the edges become browned some), but the softer results achieved in a glass pan are fine too. Enjoy!

    • thefreckledfoodie October 6, 2013 at 5:27 pm Reply

      Jeanette, your recipe sounds awesome! I will have to try that soon :)

  15. Nina October 13, 2013 at 10:49 am Reply

    Thankyou so much for the tips, I LOVE how you said to get out some aggression while poking the sweet potatoes-hilarious! thanx for helping me with a sweet treat and a laugh!

  16. joan esclamado October 14, 2013 at 9:14 pm Reply

    I love sweet potatoes. Another way is to just add lime juice. but I love coconut milk these days. Thank you for delicious info!

    • thefreckledfoodie October 14, 2013 at 10:24 pm Reply

      I have never tried lime juice on sweet potatoes, I will have to try that! :)

  17. Susan October 30, 2013 at 8:19 am Reply

    We’ve just enjoyed our first cold snap, so the past couple of weeks I’ve been prepping them as you suggest, then wrapping in a double layer of foil and putting them in my fire place, to the side of the fire. Flip at 20 minutes, cook another 20 and check by squeezing (Quickly! Ouch!). Done. They don’t taste steamed prepared this way, although the skin can get a little crispy.

    • Susan October 30, 2013 at 8:22 am Reply

      P.S. Sprinkle with lime and chili powder for the win if you’d like to try them savory instead of sweet.

    • thefreckledfoodie October 30, 2013 at 8:03 pm Reply

      Susan, That is so cool! I wish I had a fireplace to try that out with!

  18. Heidi D November 3, 2013 at 9:23 am Reply

    Hey Rachael!

    I admit I never had a taste for sweet potatoes (the only veggie I wasn’t a fan of) UNTIL…..15 years ago when I had my future sis in law’s on thanksgiving. Now I grow them so I always have them around!! I came to look at your site because I’ve got a beauty that is screaming for the oven ha ha and i wanted to make sure I did it right. I usually peel and quarter mine then toss in veggie oil and bake with a little butter and brown sugar- yummy but not very good for me…which is why I wanted to find a healthier way of enjoying my sweetie taters. From one freckled foodie to another…THANKS and continue spreading the sweet word of sweetie taters!!!

    FYI For years I’ve been growing my sweet potatoes (and redskin taters) from the ones at the grocery store. It’s sooo easy anyone can do it. Cut a nice size sweet potato in half and place it in water to root around December to February. Soon it will root and begin to make vines…wait for them to get a foot or longer and plant them in the garden about two weeks after the last frost….let them grow all spring summer and fall then after the first frost of the year dig em up! The first frost of the year helps them to be sweeter. How simple? AND bonus… you know where your veggies came from! The vines even make a nice houseplant if you aren’t the gardening type.

    Heidi

    • thefreckledfoodie November 3, 2013 at 4:51 pm Reply

      Heidi, That is SO cool you grow your own! I will have to do that once I am settled into my new apartment as I would LOVE to have my own homegrown sweet potatoes! Thanks so much for stopping by and sharing your experience :)

  19. Heidi D November 3, 2013 at 9:32 am Reply

    *I should have clarified a bit more about planting the sweet potato vines. Once they’ve grown a foot or longer and the first frost in your area has come and gone, carefully cut the growing vine off right at the sweet potato and plant it at least 4-6 inches down in moist garden soil. They may wilt in the sun but should perk up in a day, 2 at the most.

  20. Nicole November 3, 2013 at 3:55 pm Reply

    You’re not alone, I had never eaten a sweet potato until the last year or so. Like you, I discovered them when I tried to start eating healthier. I’ve never had a baked sweet potato other than done in the microwave, and after reading your website that’s about to change. Like, as soon as my oven heats up. :)

    • thefreckledfoodie November 3, 2013 at 4:52 pm Reply

      Nicole, I made 10 sweet potatoes today and plan on eating them over the next week and a half! Trust me, once you switch to the oven you will never microwave one again!

  21. Isaac November 4, 2013 at 8:16 pm Reply

    Thanks Freckles! I’m baking a stockpile right now!

  22. 25 of the Best Paleo Thanksgiving Recipes November 7, 2013 at 1:52 pm Reply

    […] 15. How to Bake a Perfect Sweet Potato […]

  23. Dennis November 9, 2013 at 10:01 am Reply

    My family knew I HATED sweet potatoes so they would make regular potatoes for me on holidays, and thats the way it went all thru high school, the military, etc,. Then one day a friend asked when was the last time I tried one, I couldn’t remember. He said: “tastes change over the years, try a bite”, I did and it was the most delicious thing I ever tasted! Funny how we can be fooled by our own misconceptions but the “proof is in the pudding” – not the thought. :)

    • thefreckledfoodie November 9, 2013 at 10:42 am Reply

      Dennis, I know what you mean! I DESPISED tomatoes my entire life and was grossed out by my family eating them until I was in my early 20s; now I LOVE them!

  24. Baked Yam or Sweet Potato | Cat's Kitchen November 18, 2013 at 6:49 pm Reply

    […] Freckled Foodie blog on baking a sweet potato: thefreckledfoodie.com/how-to-bake-a-perfect-sweet-potato/ […]

  25. Jacqi November 20, 2013 at 11:33 am Reply

    I tried your method and I’m eating it right now. It is delicious! I admit, I am 40 years old and have never eaten a sweet potato EVER, until ordering one on a whim at cracker barrel last week, thinking I would let my husband eat it. Ha. He never got a bite. I am hooked, and I’ve eaten one every day since. My new favorite food.

  26. Kristen November 26, 2013 at 6:21 pm Reply

    One of our favorite meals is sweet potato with veggie chili on top. Trying your method of baking tonight! I always have to look up how long to bake them for…happy to have stumbled upon your blog this time!

  27. Steve November 28, 2013 at 11:24 am Reply

    Got a batch in the oven now. About to spring ‘em on the fam for Turkey Day!

  28. Monica November 28, 2013 at 1:53 pm Reply

    I didn’t bake them long enough. Some are ok (the smaller ones). Some have a hard semi-raw center. They are cooled and peel. How can I fix the ones that are underbaked? Back in the oven? Steam? Microwave? Please help!

    • thefreckledfoodie November 28, 2013 at 3:46 pm Reply

      I would nuke them for a few minutes in the microwave! Good luck :)

  29. Iris December 3, 2013 at 11:40 pm Reply

    just wanted to say thanks for the great baking instructions!!! i just took the sweet potatoes out of the oven, and they smell perfect and feel amazingly tender! i can’t wait to use them in my sweet potato pie tomorrow.

    • thefreckledfoodie December 4, 2013 at 10:05 pm Reply

      Iris, sweet potato pie sounds awesome right about now! Hope it turns out perfectly!

  30. […] small sweet potato, baked (~3/4 […]

  31. Kait Westbrook December 14, 2013 at 7:13 pm Reply

    DELICIOUS!!!! I mixed the baked sweet potato with feta cheese and avocado. My favorite! Thank you so much!

  32. agirl04 December 20, 2013 at 1:56 pm Reply

    Thanks for the great baking instructions. This was my first time doing baked sweet potatoes and they turned out perfectly!

    • thefreckledfoodie December 20, 2013 at 2:26 pm Reply

      So glad to hear that! Nothing better than a perfectly roasted sweet potato :)

  33. Maaike December 24, 2013 at 7:13 am Reply

    Oh how I love the sweet potato. They are not so popular in Holland but I ‘m a huge fan. Cut in wedges and baked in the oven with Cajun seasoning…. Hmm…….

  34. Joy Jack December 25, 2013 at 6:25 pm Reply

    This was an easy side dish for Christmas Dinner–Compliments all around the family really loved it–thanks JJ

  35. Charles Spencer December 26, 2013 at 7:37 pm Reply

    Rachel,

    Might want to do some in-depth research on microwave ovens and the damage it does to food. Once I did my research, I actually took the offending device out of my house and used it for target practice, eventually burying it with a backhoe so no one else could be harmed. That was over 30 years ago. Here’s an article that will get you started. http://www.organicconsumers.org/articles/article_6463.cfm

    • thefreckledfoodie December 27, 2013 at 1:06 pm Reply

      Charles, I actually have read up on them before and don’t currently have one in my apartment :) Thanks for sharing the link for the rest of my readers too!

  36. […] Baked Sweet Potato (If you don’t know how to bake a sweet potato) Topped with coconut oil and sea […]

  37. Marla Holcomb January 1, 2014 at 1:35 pm Reply

    Thanks so much for your post!! I have loved sweet potatoes & yams in any form; pies, sweet potato crunch, candied yams, mashed, baked with brown sugar & butter. My grandmother’s recipe; after baking & cooling, slice about 3/4 inch thick. Heat butter in iron skillet to med hot. Place sweet potato slices in skillet & sprinkle with brown sugar. Fry until browned; 2-3 min. Turn & repeat. Serve as a side dish, dessert or just when you want. NOW! Back to your recipes; T

  38. Marla Holcomb January 1, 2014 at 1:41 pm Reply

    Thanks so much for your post. I, also LOVE sweet potatoes & yams!!! Never tried them with coconut milk before. NOW I HAVE ANOTHER AMAZING WAY TO ENJOY THEM…DELISH!!

  39. Hayley January 1, 2014 at 8:53 pm Reply

    I’m 100 % addicted to sweet potatoes!! I’m practically allergic to all food’s. It sucks. Sweet potatoes and sweet organic no salt peas are what I live on at the moment until my doctors can figure out what specific ingredients and or what is causing my body to almost attack itself from the inside out. Bottom line I love sweet potatoes and apparently they love me right back!!

    • thefreckledfoodie January 2, 2014 at 2:18 pm Reply

      Hayley, I’m glad you can at least enjoy sweet potatoes even though you are having issues :(

  40. Conroe January 3, 2014 at 4:55 pm Reply

    I now have 4 in the oven as we speak! Love me some coconut butter so that is definitely happening as well. :-)

  41. Christie January 4, 2014 at 1:44 pm Reply

    Thanks for this! I want to bake a bunch so they’re ready to go through the week. How long will these last in the fridge? Thanks!

    • thefreckledfoodie January 4, 2014 at 2:29 pm Reply

      Christie, They should be fine for up to a week in the fridge, but you can freeze a couple too and take them out after 3-5 days if you’re worried!

  42. asdadasd January 7, 2014 at 8:33 pm Reply

    good stuff! made a couple right now and it really blows my mind how something so good for you can taste this great. have a great new year!

  43. Joyce January 8, 2014 at 1:30 pm Reply

    Thanks for the info!!! My sweet potatoes turned out perfectly delicious!!!!

  44. contifi January 12, 2014 at 6:25 pm Reply

    Thanks for the baking tip! Your website was the first to come up with baked paleo sweet potato. My family ate them with a garlic & shallot creamy coconut butter spread. Delicious.

  45. Sarah January 12, 2014 at 7:15 pm Reply

    Loved you web site and came upon it while looking for baked sweet potato how to! One comment nuking (microwaving kills the natural enzymes in raw foods).I warm up in pans now not my microwave. What about others?

    • thefreckledfoodie January 13, 2014 at 1:10 pm Reply

      Sarah, I actually don’t have a microwave anymore so I always reheat in the oven! A toaster oven works great too :)

  46. Beryl Golden January 12, 2014 at 10:45 pm Reply

    Have you tried the Japanese – Satsuma- sweet potato? Super sweet!

  47. Lena January 20, 2014 at 6:15 pm Reply

    Thanks :) I always had an issue with under and overcooking even though it’s so simple. This was perfect, thanks!

  48. Drea January 21, 2014 at 7:57 pm Reply

    Delish!!

  49. Marcie TerBush January 26, 2014 at 11:10 pm Reply

    I am so glad I checked out your sight. I love sweet potatoes & can hardly wait to try your method. Can hardly wait to get the coconut oil, butter & milk too! Sounds perfect…I don’t like the candied yams with brown sugar, marshmellows, etc. because they are sweet enough on their own. Will also try a few of your responders variations. Thanks so much!

  50. Nathan January 28, 2014 at 5:47 am Reply

    Rachael,
    Thank you for sharing your recipes. As I am not a “cook” this seemed like it should be easy enough. The only problem I have is the waiting for the last ten minutes for them to cool!! These guys are like crack! Since I have mastered the art of cooking these scrumptious little morsels, I am venturing on to something that requires a little more skill – perhaps boil some water or something. Seriously though, thank you for sharing your recipes. I know that if I get something from your site, it will be a healthy choice.
    Nate

    • thefreckledfoodie January 28, 2014 at 7:08 pm Reply

      Nate, so glad I could help with your crack, I mean sweet potato habit ;) You are so welcome and I hope you try out a few other ones too!

  51. abbie January 30, 2014 at 7:54 am Reply

    I eat them cold–a good snack, especially the little ones, a volume of about 1/2 cup. In the past I’ve sliced them when warm, inserted a t. peanut butter and ~T. raisins. That is also good cold.

  52. Jay January 30, 2014 at 9:20 am Reply

    I bake than mash with butter “real butter” salt @ pepper you can add milk if you like it’s awesome

  53. Kelly February 3, 2014 at 6:05 pm Reply

    I think I saw it in my biggest loser cookbook, but I love it more savory than sweet. I put a triangle of garlic and herb laughing cow cheese. It’s so good! (sometimes 2 triangles, shh!)

    • thefreckledfoodie February 3, 2014 at 6:39 pm Reply

      Kelly, I recommend going with full fat, pastured dairy rather than the low fat laughing cow stuff! Read the ingredients!

  54. Rick February 4, 2014 at 7:41 pm Reply

    Hi, thanks for the tips. Wasn’t sure how hot or long to bake them. I also agree with you about the oven. Beats the microwave every time! Haven’t tried the cinnamon coconut combo. Sounds good though. One last comment from an older guy. You seem like a very pleasant gal. Love your smile. Happy baking!

  55. Elaina February 8, 2014 at 5:44 pm Reply

    You mentioned another vegetable would be carmelized by cutting it in half and rubbing the skin with coconut oil. Would that also work with yams? If so, would it work by rubbing the yams directly without the skin?

    • thefreckledfoodie February 8, 2014 at 9:44 pm Reply

      Elaina, it should but I always use this method so I don’t really know for certain! I would cut them in half and rub the oil on the yam and then have them face down while roasting.

  56. Kim Robinson February 9, 2014 at 4:27 pm Reply

    Just found your site! Baking will begin today!

  57. Emily February 9, 2014 at 10:14 pm Reply

    Thank you so much for sharing this recipe. I did a google search, and your site was the only one I found that didn’t say to cover the potatoes in oil or butter before baking. It’s also great to know that I can make them in advance to eat later.

    Thanks again!

  58. Tom February 17, 2014 at 7:18 pm Reply

    How long will a sweet potato last in the fridge after baking them in the oven?

    • thefreckledfoodie February 17, 2014 at 8:37 pm Reply

      Tom, the longest I will keep them in my fridge is 6 days or so!

  59. […] the sweet potato in the oven or microwave. I prefer the microwave, it cooks faster and I find that oven-baked sweet potatoes are […]

  60. Johnny February 20, 2014 at 7:19 pm Reply

    Whoa! I just tried this method to bake my sweet potatoes, and I was left incredibly impressed. The potatoes came out perfect, and I had to control my urge to eat more than one. After a year of being lazy (moved to another state, office job, job training courses, my own fault for being lazy, etc), and not going to the gym, my body fell out of shape fast.

    I started working out and running again a month ago because I want my athletic body back. Plain sweet potatoes are part of my current diet, and I’m glad I came across this simple recipe. Thanks!

    By the way “freckledfoodie”, how’s the Paleo diet working for you? I did some reading on it, but could not find any reviews with adequate information/results. I’m also not sure if I can stay away from all dairy products. Greek yogurt is just too good to give up.

    • thefreckledfoodie February 20, 2014 at 10:32 pm Reply

      Johnny, So glad I could help you out with this! I feel the same way about eating more than once in a sitting, so addicting. I have been eating paleo for almost a year and a half now and follow the 80/20 rule, 80% paleo and 20% leniency so it is sustainable. Check out my before and after page for more info on why I follow this type of eating/lifestyle! I used to be a greek yogurt fanatic too but realized it was halting my weight loss and making me feel crappy after removing and then reintroducing it. If you are going to stick with dairy I recommend full-fat greek yogurt, definitely organic and raw if you can get it! So much better for you!!!

  61. Kristine February 28, 2014 at 9:17 am Reply

    Thanks; my husband and i quite enjoyed your recipe last night!

  62. Kevin March 2, 2014 at 6:37 am Reply

    One quick question, my house has a gas oven (not a normal electric oven). How can I modify this recipe so the potatoes will bake just right? Thanks so much!

    • thefreckledfoodie March 2, 2014 at 12:12 pm Reply

      Kevin, I am not quite sure, but I would guess you could do it just the same, just check every 15 minutes or so until a fork goes easily through them!

  63. Julia March 2, 2014 at 4:35 pm Reply

    i love sweet potatoes! i usually like them with molasses. it is more sweet than savory… still great though! brings back lots of memories :D

    • thefreckledfoodie March 2, 2014 at 5:10 pm Reply

      I have never tried them with molasses Julia, I bet it is amazing though!

  64. Julia March 2, 2014 at 4:36 pm Reply

    molasses is the same as black honey btw…

  65. Julia March 2, 2014 at 6:38 pm Reply

    it is really good… you should try it!!! :P

  66. […] thanks to the Freckle Foodie for Baked Sweet Potato instructions; Wishful chef for her amazing Baked Turkey Meatball recipe; Simply recipes for the Roasted […]

  67. Jill March 5, 2014 at 8:35 pm Reply

    Thank you! They came out perfect!

  68. Gary March 8, 2014 at 5:42 pm Reply

    Growing up, I didn’t like sweet potatoes, believe it or not. We had our own little garden growing many various different vegetables and fruits, so it wasn’t like I was stuck in my ways or only liked a limited amount of foods. I grew up on things like battered and fried squash flowers and other such delights in the summer. So I am someone who always goes back and try the foods I once did not like, because you know what? Taste buds change. So recently, I tried sweet potatoes once again and fell in love with them. So I am giving your recipe a try tonight along with pan fried trout and asparagus.

    • thefreckledfoodie March 8, 2014 at 7:38 pm Reply

      Gary, I am totally the same way. I grew up HATING tomatoes, even the lovely ones my mom grew in her garden that everyone else adored. I kept trying them over the years until one day in college I finally grew to like them and now I LOVE them. Hope they turn out perfectly for you!

  69. Julie March 11, 2014 at 3:28 pm Reply

    I love sweet potatoes raw. I carried them to school with me because my friends would steal my lunch, but they wouldn’t eat the sweet potatoes because they thought it was weird. One day one of my friends decided to try them after seeing how I gobbled them down. After that I had to hide them too. I haven’ t convinced my husband to eat them raw yet though. Most of the recipies he likes are wayyyyy too sweet for me but I love the simplsity of this recipe. Thanks.

    • thefreckledfoodie March 12, 2014 at 8:05 am Reply

      Julie, I’ve never tried them raw but it sounds very interesting! Hopefully you like them prepared this way :)

  70. Cindy March 11, 2014 at 8:03 pm Reply

    I’m finding this absolutely hilarious, besides helpful of course, as I didn’t know there were others who were “half-addicted to sweet potatoes” besides myself. :-) It’s only been since Christmas that I’ve discovered that I really like them….without the marshmellows that is. I tried a pre-wrapped microwave one I bought at a store and loved it. Within a month I was having 3 or 4 a week. Decided to broaden my horizens, get out of the microwave and into the oven. That’s how I found this site. Loved all the suggestions and the oven is pre-heating right now. Thanks much!

    • thefreckledfoodie March 12, 2014 at 8:07 am Reply

      Cindy, I hope they turned out perfectly! I know I love them so much more this way than in the microwave.

  71. Stephanie March 14, 2014 at 7:42 pm Reply

    I’m having mine with almond butter and raw walnuts! Mmmmmm!

  72. Jennifer March 18, 2014 at 2:00 pm Reply

    Suggestion! Instead of using tin foil, use parchment paper in the oven. Aluminum is highly toxic to the neurons and body cells:) Just baked mine according to this recipe (on parchment) and it’s so good! Than you very much! As a Diabetic who uses food as her medicine, this vegetable is highly helpful to the islet cells on the pancreas and promotes highly efficiency insulin production — even more with the cinnamon atop :) Thank you!

  73. Jennifer March 18, 2014 at 2:48 pm Reply

    Sorry for posting so much! Question for you please. If you don’t plan to eat the sweet potatoes right away, after you are finished backing them — do you slather with coconut butter and sprinkle cinnamon BEFORE storing in the fridg or do you apply those two elements when you remove the potatoes upon reheating when you want to actually eat them? Thank you!

    • thefreckledfoodie March 19, 2014 at 7:06 pm Reply

      Thanks for all the info Jennifer! I definitely recommend waiting to slather with coconut butter and cinnamon until you eat them!

  74. Monica March 19, 2014 at 7:03 pm Reply

    I just made mine today and they came out perfect! Thank you for sharing the recipe :)

  75. Amy March 22, 2014 at 6:39 pm Reply

    Thanks for this; they did turn out perfectly. We used coconut butter on them (for the first time) and cinnamon and they were SO good!

  76. Stans March 23, 2014 at 1:05 pm Reply

    Hi Rachael!

    I came to your website just to check the temp for baking the sweet potatoes and was happy to see that you also do whole batches at a time. I usually choose smaller potatoes if I can find them, otherwise bigger ones. They never make it to the fridge and go straight to the freezer. The big ones get cut in half after baking. I leave them in the freezer for weeks/ months, taking one out when I want one. Just microwave for one min on high, turn over and nuke one more min. Perfection, and SO much better than cooking them in the microwave!

    Nice blog; thanks!

  77. Day 19 | My First Whole30 Adventure March 23, 2014 at 4:38 pm Reply

    […] Tonight I prepped 6 turkey lunches, egg salad (recipe borrowed loosely from this one) and baked sweet potatoes. Seems crazy, but there’s only a week and a half left on this journey. Ready to rock it this […]

  78. […] going to make myself a snack. And, for a little bit of something sweet, I’m going to have a baked sweet potato. (I just learned how to cook them […]

  79. Lisa March 26, 2014 at 10:48 am Reply

    Thanks. It was perfect

  80. […] Baked sweet potato with roasted beetroot and feta – warm and comforting and great with lentils too […]

  81. julia March 29, 2014 at 5:26 pm Reply

    how do you re-heat half of that big sweet potato. its less than half. i only want to put it in the oven. i know, i hate nuking stuff.

    your directions worked really well, but i found when it was time to flip it over, the foil stuck and i was able to get it off of there but couldnt seem to get the potato back on it when i turned it over. it was so sweet i put cinnamon and a touch of all spice on it and i didnt need butter (which i normally would have used)

    • thefreckledfoodie March 31, 2014 at 7:03 pm Reply

      Julia, I don’t own a microwave so I either eat mine cold or I warm the oven up and heat it that way but I’m usually too impatient :)

  82. Rob April 5, 2014 at 11:43 am Reply

    Hey Rach, I’m gonna give the coconut milk and cinnamon a try, sounds delish.
    What is Whole30?
    Rob

    • thefreckledfoodie April 5, 2014 at 12:03 pm Reply

      Rob, the Whole30 30 is basically a 30 day food reset to detox your body from all processed foods in order to find out if you have food intolerances (by reintroducing them one at a time after the fact). It also helps with energy, weight loss, mood, sleeping patterns, and a ton of other things!

  83. Lisa April 6, 2014 at 1:49 pm Reply

    I tried baking a sweet potato by wrapping it in tin foil. Have you ever tried that? How long do they store in fridge?

    • thefreckledfoodie April 6, 2014 at 6:02 pm Reply

      Lisa, I have tried that method but I like this one best! They should be fine in the fridge for 4-5 days usually!

  84. Susan April 13, 2014 at 12:15 pm Reply

    Thank you for your website. I am making dinner for my dear friends today and wanted to incorporate twice baked potatoes. In addition to white I am doing sweet potatoes as well.
    I found your recipe for perfect baked sweet potatoes along with a great recipe for asparagus. I think for the asparagus, I am going to use fresh chopped basil in place of ginger as it is one of my favorite herbs.

    I love the basics. Your website is so nice.

    Susan Willis
    Duluth MN
    http://www.SusanWillisWebDesign.com
    http://www.ShopSusanWillis.com

    • thefreckledfoodie April 15, 2014 at 10:30 pm Reply

      Susan, so glad to have a fellow Minnesotan here! Your version for the asparagus sounds great, I hope it turned out!

  85. Lori Smanski April 16, 2014 at 11:55 am Reply

    this is wonderful thank you for the information i look forward to your info and reciepes

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