How to Bake a Perfect Sweet Potato

how to bake a 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 ๐Ÿ™‚

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. ย 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. ย 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. ย Sweet potatoes for the win!

You know what is really unfortunate though? When you don’t bake them long enough or over bake them. ย They are also, in my opinion, half as good in the microwave. ย I used to make them this way every time until I realized how much better they are in the oven. ย Now I bake 3 or 4 large ones at a time and portion them out intoย Tupperwareย 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. ย Then drizzle it with cold coconut milk and go to town. ย Heaven in a bowl, for reals.

how to bake a yam

Before baking

paleo baked sweet potato

After baking!

If you eat sweet potatoes fairly often you have probably baked some, I’m guessing. ย 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? ย I usuallyย make lots at once and let them cool for 20 minutes or so, then slice them into portions and put them in the fridge. ย 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….)

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

perfect sweet potato

Portioned for meals

how to roast a sweet potato

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


  • Sweet Potatoes or Yams!


  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

Published on by

Tagged: , , , , ,

Comments: 317

  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!

    • thefreckledfoodie March 27, 2013 at 7:52 am Reply

      Hope you like them Sue!

      • Alex K August 22, 2016 at 6:19 pm Reply

        Am I missing something here? I can’t find the cooking instructions anywhere on this page.

        • thefreckledfoodie August 23, 2016 at 10:05 am Reply

          sorry! I am working on changing the layout of the blog and it got messed up for mobile users, it is back to normal now!

      • Dee Hanrahan August 23, 2016 at 10:21 am Reply

        Loved your way of baking the sweet potatoes. — Breakfast SP….mash, place rounded mound of sp in skillet/pan, merely to heat through. Place each mound on a plate, cover with banana, walnuts, honey, applesauce & top with greek yogurt. So tasty. This can be varied according to taste. Enjoy!!! DEE

        • thefreckledfoodie August 24, 2016 at 2:42 pm Reply

          So glad you found me Dee! That sounds absolutely amazing ๐Ÿ™‚

  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

      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!

      • Margaret August 16, 2014 at 9:46 pm Reply

        Just found this post and wanted to let you know that adding a bit of ghee with chili powder and garlic powder is FANTASTIC as a savory option. You should try it out!

        • thefreckledfoodie August 17, 2014 at 9:38 pm Reply

          Margaret, that sounds like a great combo, thanks for sharing!!

  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. ๐Ÿ™‚

  5. […] sweetness. Oh, and know what else has a natural sweetness that you should pair with coconut butter? Theseย 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

      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
      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 ๐Ÿ™‚ 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 ๐Ÿ™‚

  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!

    • klw April 20, 2014 at 6:29 pm Reply

      A few people have said poking holes can avoid potato explosions. I’m not sure how strong the skin is and what cooking does to internal potato pressure, but this sounds dangerous ๐Ÿ˜›

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

  13. […] the best thing you everย 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 ๐Ÿ™‚

  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! ๐Ÿ™‚

  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.


    • 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 ๐Ÿ™‚

  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. ๐Ÿ™‚

    • 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. ๐Ÿ™‚

    • 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:ย […]

  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 ๐Ÿ™‚

  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 ๐Ÿ™‚

  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

    • thefreckledfoodie December 26, 2013 at 8:37 am Reply

      Joy, so glad I could help your family celebrate! ๐Ÿ™‚

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


    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.

    • 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 ๐Ÿ™‚ 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)ย 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 ๐Ÿ™

  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. ๐Ÿ™‚

    • thefreckledfoodie January 3, 2014 at 4:56 pm Reply

      Conroe, so glad you found my page! Enjoy those bad boys ๐Ÿ™‚

  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.

    • thefreckledfoodie January 13, 2014 at 12:53 pm Reply

      That sounds amazing!! I’ll have to try that ๐Ÿ™‚

  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 ๐Ÿ™‚

  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 ๐Ÿ™‚ 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


  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

    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 โ€“ 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.

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

      Nate, so glad I could help with your crack, I mean sweet potato habit ๐Ÿ˜‰ 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.

    • thefreckledfoodie January 30, 2014 at 11:53 am Reply

      Sounds like a great snack Abbie! Thanks for sharing ๐Ÿ™‚

  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 ๐Ÿ˜€

    • 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!!! ๐Ÿ˜›

  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 ๐Ÿ™‚

  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. ๐Ÿ™‚ 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

  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 ๐Ÿ™‚

  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?

    • 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

    • 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

    • thefreckledfoodie April 16, 2014 at 6:02 pm Reply

      Lori, you are so welcome ๐Ÿ™‚ hope you try some and love them!

  86. Chris Anzalone April 20, 2014 at 5:04 pm Reply

    This thread has gotten a lot of traction, but I’m glad because I wanted to comment.

    I also love sweet potatoes. (Surprise!) But one thing I find when I hear others talking about how much THEY like them, is that I am in a bit of a minority with exactly how I like them. I always hear the cinnamon being added, or maybe pumpkin pie spice. Often there is also added sugar. But to me, sweet potatoes are best when you go just a little savory with them. They already have the natural sweetness, and the great texture, but how about trying them with just a little butter, salt, pepper and sour cream… Like a regular baked potato? Delicious!

    I also like to cut up the smaller ones into ping pong ball sized irregular shapes, and then toss them with a little olive oil, parsley and Weber Veggie Grill spice. Spread them on a sheet pan and roast them in a 350 degree oven for 45 minutes to an hour. Yum! Theses are also great mixed with a few regular red potatoes done the same way.

    Keep up the good work. Sweet potatoes and smiles. I like it.

    • thefreckledfoodie April 28, 2014 at 8:40 pm Reply

      Chris, I love them savory as well with ghee, garlic, and salt! Thanks for stopping by ๐Ÿ™‚

  87. Arlie April 24, 2014 at 7:15 pm Reply

    Is there anything other than coconut milk, or anything with coconut, that you would suggest? I am allergic to coconut.

    Thank you.

    • thefreckledfoodie April 25, 2014 at 10:12 am Reply

      Arlie, almond or sunflower seed butter are both great! You can go more savory as well with ghee and garlic or other herbs/spices you like!

  88. Saorla May 1, 2014 at 2:19 pm Reply

    wow!! had mine with cinnamon and butter..simply spectactular ๐Ÿ˜€ cooking time and temperature perfect, thanks, will definitely be making this pretty often ๐Ÿ™‚

  89. Nicole May 4, 2014 at 5:49 pm Reply

    I’ve been looking for the perfect cook time. About ready to throw them in the oven. Me, my husband and my 10 month old love them but I just haven’t found that “perfect” one yet. Here goes nothing ๐Ÿ˜€

  90. william reid May 11, 2014 at 7:12 am Reply

    My Mom used to take baked sweet potatoes after they were cold, peel them, slice them into slices lengthwise and then fry in a cast iron skilled with just a small amount of oil just until they began to brown lightly. The slices were probably 1/4 thick but it has been many years since I’ve had them this way.

    • thefreckledfoodie May 13, 2014 at 8:22 am Reply

      William, my mom used to do that with regular potatoes when I was little but I will have to try sweet potatoes that way!

  91. Lyn May 11, 2014 at 9:08 am Reply

    I just baked 3, so far I’ve *only* eaten 1…. so far. So tasty! So simple! thank you! ๐Ÿ˜€

  92. Deb P. May 15, 2014 at 4:52 pm Reply

    After using this recipe (and adding some toppings), I loved my sweet potato so much, I told my roommate I wanted to marry it! Thanks for the great tips….

  93. Kate C May 19, 2014 at 4:31 pm Reply

    I like to slice them like potato chips, little butter and cinnamon in a foil packet on the grill! Yummy, and yes I’ve had just sweet potato for dinner ๐Ÿ™‚

  94. Marti May 25, 2014 at 6:59 pm Reply

    Thank you! I usually don’t leave them in long enough. Thank you! As a breast cancer survivor, I’m always looking for healthy recipes to keep fighting. Thank you for posting.

    • thefreckledfoodie May 29, 2014 at 6:44 pm Reply

      Marti, keep fighting the good fight for health and providing your body all the proper nutrition to stay healthy, strong and cancer free!!! So glad to have you visit my blog ๐Ÿ™‚

  95. Donna May 26, 2014 at 9:15 am Reply

    I love sweet potatoes but I’m apparently the only one who likes a little butter and chili powder on them. Cinnamon just doesn’t appeal to me

    • thefreckledfoodie May 29, 2014 at 6:43 pm Reply

      Donna, I like that too, I’m just a HUGE fan of cinnamon ๐Ÿ™‚

  96. Brent June 2, 2014 at 8:05 pm Reply

    This is my favorite recipe for nature’s candyโ€”no wonder it was the top search result on Google! ๐Ÿ™‚ I greatly appreciate you, Rachael; thank you for making this easy and enjoyable to do!

    • thefreckledfoodie June 2, 2014 at 8:51 pm Reply

      Brent, I appreciate you for trying my recipe and helping it stay up in the Google search so others can find it as well ๐Ÿ™‚

  97. Annie June 5, 2014 at 8:23 pm Reply

    I just wanted you to know I’ve searched far and wide for an EASY sweet potato recipe, just the basics. And now I come back to this recipe every time. Which is about every other week ๐Ÿ™‚ Nothin’ on it, that’s the best way to it! Thanks for posting!

    • thefreckledfoodie June 5, 2014 at 10:22 pm Reply

      Annie, I am so glad to have you come back each and every time ๐Ÿ˜€

  98. Tami June 6, 2014 at 8:19 am Reply

    Thanks for the sweet potato recipe! I am trying it as we speak. Or type in this case : )

  99. Sam June 6, 2014 at 7:25 pm Reply

    These are yams. Don’t sweet potatoes take longer?

    • thefreckledfoodie June 7, 2014 at 2:34 pm Reply

      Potayto, Potawto ๐Ÿ™‚ I have tried this with all different kinds of sweets and yams and it works great every time!

  100. Courteney H June 8, 2014 at 12:59 pm Reply

    WOW! I just did this and I have never had a sweet potato come out so perfectly!! Thank you!

    • thefreckledfoodie June 8, 2014 at 10:14 pm Reply

      You are so welcome! I’m glad they came out well for you Courteney!

  101. Ms King June 19, 2014 at 6:36 pm Reply

    Your lovely personality shines through in your writing and your description slathering coconut milk/butter! I want to go to the store right now and get to slathering. Yams are such a simple, tasty and healthy addition to any meal and on its own fantastic too. Thank you for this post so, I can get them perfectly right when I make them for dinner today!

    • thefreckledfoodie June 19, 2014 at 10:12 pm Reply

      You are so very welcome and also so very sweet ๐Ÿ™‚ I’m glad to have you Ms King!

  102. Jasmine June 21, 2014 at 5:47 pm Reply

    Love your tips my sweet potatoes came out perfect

  103. kazy June 23, 2014 at 7:14 pm Reply

    Sorry if you already answered this question before but it’s hard to go through 189 posts to find out, so here goes. I bought a huge sweet potato. 20.4 ounces. Actually I bought 2 sweet potatoes. No yams. One is 20.4 ounces the other is 13.75 ounces. How long should I bake it? I don’t mean both. Just one. And should I cut it in half to facilitate the cooking process because I’m thinking this is going to be like an all day affair, no? I’m just at a loss as to how long 20.4 ounces will take to bake.

    • thefreckledfoodie June 23, 2014 at 8:25 pm Reply

      Kazy, follow the directions as normal! It will just take longer, so at an hour check it and keep checking every 15 minutes after that until a fork easily slides through the center. Then you’re good to go!

      • kazy June 23, 2014 at 10:41 pm Reply

        Thanks. I appreciate it.

  104. dom @ perchancetocook June 27, 2014 at 8:09 am Reply

    This is my go-to baked sweet potato recipe! So easy and delicious… thanks for posting this recipe!

  105. Stacy B June 29, 2014 at 3:31 pm Reply

    Thanks for this helpful tip. I’m making some now:)) I love sweet potatoes

  106. Oz July 3, 2014 at 11:20 am Reply

    I followed your instructions and they turned out perfect. Thank you.

  107. Miranda July 5, 2014 at 11:13 am Reply

    I used to eat sweet potatoes all the time.

    Then I made a boo boo.

    I decided to try yams.

    OMG, they are so much better tasting to me than SPs. I can’t go back – that’s my problem. And the reason it’s a problem is, some time do a side by side of SPs vs yams. Nutritionally, there simply is no comparison: SPs far and away the more nutritious tuber.
    Check out that Vitamin A.

    Here’s yam:

    I need a guide to get back to the sweet potato.

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

  109. Julia King July 15, 2014 at 9:21 pm Reply

    Sweet Potato is one of my favorite food besides sweet plantain. I have three sweet potatoes am going to bake them tomorrow for lunch. Thanks for the recipe.

  110. R.C. July 16, 2014 at 5:16 pm Reply

    AWESOME!!!, I just followed your recipe and the sweet potatoes were a “hit” with the family.

  111. Sarah July 27, 2014 at 4:38 pm Reply

    Just finished these for supper, they were delicious and perfect! I felt like a decadent Sunday meal, but still healthy. I topped my sweet potato with a dollop of coconut oil, and served it with grilled haloumi and sliced avocado. Yum!

  112. Jennifer July 28, 2014 at 4:33 pm Reply


    Thanks for posting this! I’m new to your site… just a quick question – at one point you had said to add coconut milk and cinnamon, then coconut milk and pumpkin pie spice, and then under the directions it says coconut butter and cinnamon. Just wondering which I should do??


    • thefreckledfoodie July 29, 2014 at 9:38 am Reply

      Jennifer, any of them are amazing, so whatever you have on hand works best. Can’t go wrong with smearing coconut butter on top with a sprinkle of cinnamon!

  113. David August 6, 2014 at 6:08 pm Reply

    So glad I googled how to bake a sweet potato. This blog post was the first or second to pop up. I’ve been hearing bits and peices about paleo and I’ve changed my diet to mostly follow it. I feel great! I was just feeling a little like it wouldn’t be very sustainable until I saw this blog with the great recipes, story, and links to other great blogs. Thanks for putting all this out there!

    • thefreckledfoodie August 6, 2014 at 8:29 pm Reply

      David, I am so happy you found me and that I could help you feel more comfortable about potentially transitioning to paleo ๐Ÿ™‚ the most important thing to remember is that you should go easy on yourself and not worry about staying strict 100% of the time. Everyone needs wiggle room to make it sustainable (even paleo food bloggers!)

  114. Earl August 11, 2014 at 2:26 pm Reply

    Great posting… Love the desire to cook & eat great food… Glad to find your space on the internet and will totally take advantage of your Recipe Index for some family fun!!!

  115. Lori Thompson August 17, 2014 at 6:45 pm Reply

    OMG! Delicious! This is my first attempt at roasting sweet potatoes, and it was an awesome success! I slathered the potatoes with coconut oil prior to roasting. I sprinkled my potato with chili powder and Cajun seasoning … Delish!!! I am officially a sweet potato addict now! ๐Ÿ™‚

    • thefreckledfoodie August 17, 2014 at 9:38 pm Reply

      The addiction is real with well done sweet potatoes! ๐Ÿ™‚

  116. Taylor Masse August 18, 2014 at 9:48 pm Reply

    Just to let you knows those aren’t sweet potatoes those are yams. And yes there is a difference. Still good instructions though ๐Ÿ™‚

    • thefreckledfoodie August 30, 2014 at 6:10 pm Reply

      Taylor, I know they are but almost everyone calls them sweet potatoes and it’s easier for them to find my page if I don’t change it! ๐Ÿ™‚

  117. Alex August 24, 2014 at 4:09 pm Reply

    Thank you! I’m just starting off on what I like to call cooking adventures and I had an intense craving for a sweet potato so I’ll try your version. If it comes out looking like that I’ll be a happy girl today ๐Ÿ™‚

  118. Angela August 29, 2014 at 8:03 pm Reply

    I tried your recipe and that was the best baked sweet potato I’ve ever had! I pretty much gave up baking or microwaving them because they usually came out hard as a rock. This is the only recipe I will use from now on.

    • thefreckledfoodie August 30, 2014 at 6:04 pm Reply

      Angela, so glad they turned out perfect for you! ๐Ÿ™‚

  119. Ish Sarah September 8, 2014 at 11:53 pm Reply

    Oh my goodness. I had only previously microwaved sweet potatoes (since it was so quick and easy) but I was looking to cook a bunch for the week and came across your method. Like you said, they taste SO MUCH BETTER! It doesn’t even compare! Also, coconut butter is my absolute favorite topping to sweet potatoes. Thank you!

    • thefreckledfoodie September 10, 2014 at 9:47 am Reply

      Sarah, you’re so welcome! Isn’t it crazy how much better they are?!

  120. […] How to: Bake a Perfect Sweet Potato | The Freckled Foodie โ€“ If you eat sweet potatoes fairly often you have probably baked some, Iโ€™m guessing. However, I wanted to share my โ€˜best practicesโ€™ because each and every time …… […]

  121. Pat September 10, 2014 at 7:34 am Reply

    Having sweet potatoes for lunch. So glad I googled them and found your blog.

  122. Jannie September 10, 2014 at 10:17 pm Reply

    I have hated veggies my whole life. This May, I decided that I had to try something else to battle my Rheumatoid arthritis, Lupus and chronic pain, so I started making smoothies with fruits and veggies, but I had to overload them with fruits so I wouldn’t taste the veggies. For some time, I’ve been chopping up sweet potatoes and putting them in my smoothies, but I’d never had one baked before, so I found this recipe and it looked simple enough, so I just tried it tonight. I was pretty surprised by the taste. I’m a picky eater and I ate most of a sweet potato and find myself wanting to get some more out of the fridge. It wasn’t the best thing in the world (I slathered it in extra virgin olive oil, sea salt and garlic powder), but it was the best veggie I’ve had. I am reluctant to try cinnamon because I seem to just want sticky buns when I smell it. Also, why not slather it with oil/butter before baking? Wouldn’t that bake it into the potato? I’m very new at the whole veggies and cooking thing.

    • thefreckledfoodie September 14, 2014 at 5:00 pm Reply

      Jannie, So glad you found me and are starting to like more vegetables. Congrats on that ๐Ÿ™‚ You certainly can coat them in oil before baking but I have just found this way works best for me and I can make a lot at once and add the oil/butter/fat when I am ready to eat them.

  123. Andrew September 11, 2014 at 12:21 am Reply

    Hi Freckled Foodie-

    i was just looking through sweet potato recipes, but I wanted to say how impressed I was to see how much care you give your blog- especially impressed with your thoughtful and kind responses to all your commenters. I’ll definitely be coming back here for all my recipe needs!

    I’m trying to make sure I don’t get perfect sides but a hard core- of course I can add butter once I’ve taken it out, but do you have any other recommendations for getting a sweet potato cooked perfectly all the way through?

    Maybe I don’t put as many holes in it as I should- I always worry about losing sweetness

    • thefreckledfoodie September 14, 2014 at 4:58 pm Reply

      Andrew, thank you so much for your kind words! I try my best to get back to everyone that writes me ๐Ÿ™‚ I have never had issues with them not cooking all the way through using this method. If you cannot push a fork easily all the way through then keep them in the oven and check back every 15 mins or so. I PROMISE they will stay just as sweet ๐Ÿ™‚

  124. Maya September 15, 2014 at 2:10 pm Reply

    I just made these – you are right, so simple and delicious….

    I also made a chicken and veggie stock, with a few kaffir lime leaves while it stewed… after I drained the veggies and chicken, I shredded the chicken and returned it to the broth, along with some coconut milk, and the pureed roasted sweet potato (makes the consistency creamy without adding fillers, like cornstarch).
    We eat as a soup the first day, and the next day it’s poured over basmati rice. Perfect two pot meal… the perfectly roasted sweet taters made it even better!! Thank you, keep posting your ideas and secrets!!

  125. Johnny September 17, 2014 at 7:26 pm Reply

    Great recipe. It was surprising how moist they were without any olive oil. I just mashed mine with almond milk and a little vanilla sugar. It was almost like a paleo cake. ๐Ÿ™‚

    • thefreckledfoodie September 21, 2014 at 2:23 pm Reply

      Johnny, I totally agree it IS like cake when you add some “sweet” spices!

  126. Janet September 17, 2014 at 8:09 pm Reply

    First time making sweet potato in the oven or anywhere (LOL)…and it came out awesome!! Thank you ๐Ÿ™‚

    • thefreckledfoodie September 21, 2014 at 2:22 pm Reply

      Janet, you’re welcome! Thanks so much for commenting ๐Ÿ™‚

  127. Drew September 19, 2014 at 7:38 pm Reply

    Thanks for the recipe. My wife is away for the week and I needed to not screw up these sweet potatoes. They turned out perfectly (besides one freak that I should have kept in there longer). My boys loved them–my 10-month old couldn’t get enough (I had to cut him off after he ate an entire small potato). Simple and quality. I’ll be checking out the rest of your blog. Thanks again!

    • thefreckledfoodie September 21, 2014 at 2:22 pm Reply

      Drew, you are so welcome! I’m glad your kiddos love them, I know my niece was obsessed with them when she started on solid foods ๐Ÿ™‚

  128. Nikki September 24, 2014 at 6:18 pm Reply

    Thank you! Thank you! Thank you! Your recipe has turned a sweet potato hater into a sweet potato LOVER! I could barely stomach sweet potatoes before finding this page. Now I look forward to them! You totally saved my whole30. I wasn’t getting enough starchy veggies and every forum kept telling me to add sweet potatoes so thank you for making them delicious!

    • thefreckledfoodie September 24, 2014 at 9:39 pm Reply

      Nikki, you are so very welcome ๐Ÿ™‚ glad I could help make your whole30 a little easier!

  129. […] about Pumpkin Meat Sauce on top of a baked sweet potato? (I always use theย technique fromย How to: Bake a Perfect Sweet Potato by the Freckled Foodie to make […]

  130. […] How to: Bake a Perfect Sweet Potato | The Freckled Foodie โ€“ 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. […]

  131. […] I have a few favoriteย go-to “recipes” for cooking up the basics. My top three are: baked sweet potato, roasted butternut squash, and sautรฉed kale. I’m excited to cook up some slow cooker chicken […]

  132. […] the recipe, thinking it must be some complicated process only the best chefs understand. She said: “I just throw ‘em in the oven at 450 until they’re soft. No oil or anything.&#8221… JAW DROP. Okay I could go on and on about how amazed I was and how joyous the rest of my baked […]

  133. How To Baking Chicken | We Get Healthy November 5, 2014 at 4:08 pm Reply

    […] How to: Bake a Perfect Sweet Potato | The Freckled Foodie โ€“ If you eat sweet potatoes fairly often you have probably baked some, Iโ€™m guessing. However, I wanted to share my โ€˜best practicesโ€™ because each and every time …… […]

  134. Julie November 12, 2014 at 6:00 am Reply

    I make 3 or 4 at a time & reheat for breakfast. I am now gonna have to try them with almond butter!

  135. Amy C November 12, 2014 at 5:10 pm Reply

    I have 6 huge ones in the oven right now. I go through tons of sweet potatoes since I’m doing a Whole 30 right now. Thanks for this new way!

  136. Jason November 21, 2014 at 4:19 pm Reply

    Wow so much better in the oven. I got in the habit of microwaving the last few years for time savings but it’s totally worth the time to bake! Nice site

    • thefreckledfoodie November 25, 2014 at 9:38 am Reply

      Jason, glad to have you ๐Ÿ™‚ After I ditched my microwave and started baking them this way I will never go back!!! So much sweeter!

  137. Maggie November 26, 2014 at 2:30 pm Reply

    They just came out of the oven. The best I’ve ever baked.. Thank you.

  138. […] How to Bake a Perfect Sweet Potato | The Freckled Foodie โ€“ 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, donโ€™t use …… […]

  139. Gina December 11, 2014 at 2:30 pm Reply

    Second time I used your instructions. I’m never nuking a sweet potato again even though it is so much more convenient. The taste and texture is so much better from the oven (and I added nothing to it). Like Maggie said best sweet potatoes I ever baked (when i’ve baked them before I’m pretty sure I used lower temperatures and just didn’t get consistent results). Thank you!

    • thefreckledfoodie December 11, 2014 at 9:09 pm Reply

      Gina, it’s like a night and day comparison! SO much better even cold from the fridge several days later! Doesn’t need anything on it ๐Ÿ™‚

  140. Frederick December 14, 2014 at 8:47 pm Reply

    This recipe cooks them pefectly. Although I coated them with a little vegetable oil to crisp the skin.

    I don’t like the usual cinnamon/sugar but a drizzle of extra virgin olive oil and oregano makes a great savory side dish. I don’t even use salt on mine.

    • thefreckledfoodie December 19, 2014 at 1:01 pm Reply

      Frederick, I would recommend switching from vegetable oil to coconut or olive oil! Vegetable oil is not a health food ๐Ÿ™‚ Your savory version sounds great!

  141. Jo Sol December 29, 2014 at 4:07 pm Reply

    Wow thanks for this. We usually boil sweet potatoes but I knew deep down this was sacrilegious. Also I have very sweet tooth but type 2 diabetic and these are the perfect alternative to Oreo cookies ๐Ÿ™‚

    • thefreckledfoodie December 29, 2014 at 6:36 pm Reply

      Definitely a MUCH better (and tastier) alternative to Oreos! Glad you found me!

  142. Jim February 26, 2015 at 8:57 pm Reply

    Love your perspective! I like topping my baked sweet potatoe with a touch of molasses….don’t think I saw that listed in the comments above…just throwing that in the mix.

    (And yes I am a pilot and food lover – not a great chef)

    • thefreckledfoodie March 3, 2015 at 9:13 am Reply

      Jim, molasses sounds awesome! I will have to try that soon ๐Ÿ™‚

  143. Ali March 15, 2015 at 6:45 pm Reply

    Making these right now for my weekly meal prep! Love your site. Xoxo

  144. Cailin Koy March 24, 2015 at 1:27 pm Reply

    Love sweet potatoes and they’re probably the best carb you can eat! Baking some ahead for my weekly meals today. Thanks for this!

    • thefreckledfoodie March 26, 2015 at 8:07 am Reply

      You are so welcome Cailin! I love them just as much ๐Ÿ™‚

  145. Julie March 25, 2015 at 4:06 pm Reply

    Thank you for such a GREAT recipe – the sweet potato’s are pure perfection. I needed to make sweet potato’s as a side dish but had to many things to cook, my friend said she would bring the sweet potato’s. I told her thank you but you MUST follow this recipe only (of course I apologized for being so adamant) but she’s a wonderful friend and made them as requested and she now will never make them any other way herself.

  146. Lori March 29, 2015 at 4:44 pm Reply

    Tried this method today. It was awesome! They came out super moist. Thanks!

  147. Elaine April 3, 2015 at 9:07 am Reply

    I am on week three of Whole30 in order to get a grip on my eating habits i order to eat like a grown up instead of a12 year old without rules (seriously!). SO, just found this recipe and shazam….fantastic! Had mine last night with some toasted pecans and a dash of cinnamon. Heavenly which I never would have said just a few weeks ago. Love it Freckled Foodie!

    • thefreckledfoodie April 3, 2015 at 6:05 pm Reply

      Elaine, so glad I could help you out! Congrats on making it to week 3, thats a huge accomplishment. Hope you see the results you are looking for!

  148. Pam April 21, 2015 at 1:14 pm Reply

    I have never used sweet potatoes before until today. My one year old granddaughter has digestive issues and has been placed on a plant-based diet. I used this recipe to bake both sweet and white potatoes and they came our perfectly. Thank you for this process.

  149. Sandy Manning May 4, 2015 at 2:13 pm Reply

    I am saying this in a nice not rude voice but it is so frustrating to me to go to a food blog and not find a printable link for the recipes. ๐Ÿ™

    • thefreckledfoodie May 4, 2015 at 10:16 pm Reply

      Sandy, I know! I am going to hopefully be changing that in then next few months to make it MUCH easier to print them all!

  150. Sandy Manning May 4, 2015 at 2:14 pm Reply

    And I also was unable to Pin the recipe. Pinterest said it could not talk to your blog.

    • thefreckledfoodie May 4, 2015 at 10:16 pm Reply

      Not sure why it says that… I haven’t heard that from anyone else before. I will look into it!

  151. Claire July 3, 2015 at 11:26 am Reply

    I use your sweet potato directions all the time. love how they come out. thank you!!

  152. Elaine September 20, 2015 at 9:02 am Reply

    When I was a child (70 years ago) we were desperately poor. But I still remember how good the sweet potato tasted that my mom packed in my lunch. It was baked in a wood burning cook stove.

    • thefreckledfoodie September 22, 2015 at 4:32 pm Reply

      That sounds amazing Elaine! I wish I had a wood burning stove sometimes ๐Ÿ™‚

  153. Nadir October 5, 2015 at 1:56 pm Reply

    Wlooks perfect! Thanks and greetings from France. Trying your recipe today, and will let you know. I am into gluten free diet and healthy habits. Like your choice and keep up the good work. Loved reading the last post of Elaine. Cheers

  154. Marilyn November 4, 2015 at 3:43 pm Reply

    Hi! Just wanted to let you know that I use your recipe/recommendations every time I bake sweet potatoes now and they always come out great. Thank you much! -from CA

    • thefreckledfoodie November 5, 2015 at 10:25 am Reply

      Great to hear that Marilyn! I appreciate you stopping by ๐Ÿ™‚

  155. beefarmer November 11, 2015 at 6:26 am Reply

    Like the sweet potatoes this way, easy and always just right. How about a sweet potato pie using honey instead of sugar.

    • thefreckledfoodie November 12, 2015 at 11:09 am Reply

      I should definitely make one! These turn out sweet enough that you wouldn’t really need much sweetener at all! ๐Ÿ™‚

  156. Emily January 7, 2016 at 6:52 pm Reply

    Hello, Rachael! ๐Ÿ™‚ What do you recommend is the best way to store uncooked sweet potatoes? -and how long will they keep in storage before cooking? Thanks!

    • thefreckledfoodie January 8, 2016 at 1:34 pm Reply

      Hey Emily! I store mine in a basket in a cupboard. They last quite a long time this way as it is dry and dark. I would say they will last for several weeks this way but I usually don’t keep mine longer than 2 weeks before I make them!

  157. Dawn January 23, 2016 at 4:06 pm Reply

    Got 2 in the oven right now – first time SP baker. Can’t wait to try them, YUM !!

  158. Brian March 28, 2016 at 6:14 pm Reply

    Worked well, great stuff thank you. Youโ€™re absolutely gorgeous.

  159. Chris April 10, 2016 at 3:32 pm Reply

    Hey there Freckles!! I can smell my Sweet Potatoes in the oven!! Fifteen more minutes. Love your website and you have me thinking about Paleo. Easing in a bit at a time. Congrats on all your success. Hope to muster up the strength to do whole30

    • thefreckledfoodie April 11, 2016 at 10:44 am Reply

      Glad you found me! I think easing in is a great way, and even if you are paleo the majority of the time you will get a lot of the benefits! ๐Ÿ™‚

  160. […] for the perfect baked sweet potato? The Freckled Foodie has got your back. Looking for the perfect baked potato? Well, hello! When you find yourself with […]

  161. Chris March 19, 2017 at 1:10 am Reply

    Thanks, Freckled Foodie. Yours was the first online how-to I found that gives the basic information. Every other recipe or how-to involved boiling, cutting, adding syrup and spices, butter, salt and pepper, anything to make it a fancy-schmancy high-calorie “gourmet treat.” I used to bake them and forgot the temperature and time. My used to drip syrup out the holes too, as your “after baking” picture shows.

  162. Teralyn Pilgrim May 22, 2017 at 10:59 pm Reply

    I’m so glad I discovered this article! I did not grow up on sweet potatoes, so I was completely clueless on how to make them. I especially like making them when I have a lot of guests over because it’s a cheap side dish to stretch the meal.

    Have you ever tried making them in a crock pot? I’ve heard of this, but I’ve never had the courage to try it.

    • thefreckledfoodie May 23, 2017 at 5:18 pm Reply

      Teralyn, So glad you found me! I have tried them in the crockpot which is very easy but I don’t think they turn out quite as good as baking them this way ๐Ÿ™‚

  163. Meal Plan June 17-23 – Ritzo House June 20, 2017 at 9:29 am Reply

    […] Dinner salads with baked potato or sweet potato on the side. On mine I’m going to have a mix of spinach and spring lettuce as my base and then top it with sliced strawberries, sliced peaches, avocado, french fried onions, glazed walnuts, chickpeas and a vinaigrette dressing like this one. Once while I was working a health fair an older Japanese woman came up to my table and started talking to me about diet. We got onto the topic of processed foods and she told me when she was a little girl in Japan they used to go to food carts after school to get plain baked sweet potatoes wrapped in foil as a snack. That always stuck with me as an interesting story; then recently I was reading The Blue Zones and learned that centenarian Okinawans grew up eating sweet potatoes for breakfast, lunch and dinner every day! Even to this day there are still sweet potato or “Yaki Imo” street carts in Japan. The best way to bake sweet potatoes to make them taste good before you even add anything is like this. […]

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

    • Bill Larson November 16, 2017 at 12:19 pm Reply

      Hello Freckeled Foodie from the neighboring state of WI.. Thanks for SP info. I’m going to try to make sweet potato stuffed fajita’s, for the first time, for ten family members. The kids in our school district don’t eat the sliced bell peppers so they get thrown out most of the time. I just thought this would be a good way to use the nearly tossed out veggies. Thanks again, and have a good Thanksgiving day! Bill.

      • thefreckledfoodie November 18, 2017 at 8:21 pm Reply

        Bill, you’re wonderful. Thank you for commenting ๐Ÿ™‚ Hope the fajitas go over well!

  165. Geekgal November 23, 2017 at 2:54 pm Reply

    Baking yams today for Thanksgiving casserole. My hubby said to not poke holes in them as that can dry them out. Thanks for the foil on the cookie sheet, that is great for easy cleanup!

  166. mrs11eleven December 21, 2017 at 9:09 pm Reply

    Thank you so much! This was absolutely delicious! I used coconut manna, butter with a heavy dusting of cinnamon! ๐Ÿ˜‹ Iโ€™m looking forward to trying more of your recipes.

    • thefreckledfoodie December 22, 2017 at 9:02 am Reply

      So glad it worked so well for you! ๐Ÿ™‚ Keep commenting if you try more recipes!

  167. Peggy April 3, 2018 at 3:31 pm Reply

    Good recipe but avoid the aluminum foil if you plan on eating the skin. Martha Stewart and others have been warning us for several years not to let our food touch foil. Apparently it has something to do with an excessive amount t of heavy metals being found in the cadavers of those who have died from cancer and Parkinsonโ€™s. Better to be on the safe side.

    • thefreckledfoodie July 6, 2018 at 9:17 am Reply

      Good point Peggy! I use organic parchment paper now ๐Ÿ™‚

  168. Elzabeth Hackman July 12, 2018 at 6:51 pm Reply

    Mmm, I am making the Perfect Sweet Potatoes. My youngest boys favorite when he started eating solids! Can’t wait until my husband gets home in an hour to have these yummy sides!

  169. Justine August 26, 2018 at 11:47 pm Reply

    ThIs is so funny, Iโ€™ve never seen/heard so much talk about a sweet potato! Totally understand though, so delicious and wonderful!

  170. Justine August 26, 2018 at 11:52 pm Reply

    Better to skip the tinfoil though as aluminum is very toxic!!

    • thefreckledfoodie September 14, 2018 at 11:02 am Reply

      Definitely! I need to update this to say I use parchment paper instead of tinfoil now ๐Ÿ™‚

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.