Meet the healthy and delectable cousin of your traditional spud — the baked sweet potato. It is easy to make, pairs well with any protein, and will fast become a staple of your dinners.
I can’t tell you how many times I would reach for your run-of-the-mill potato whenever I needed a starch to pair with my steak, chicken, or pretty much any protein I was cooking up for dinner. I would do it without even thinking about it because baked potatoes are easy and inoffensive if you load them up with sour cream, cheese, bacon, and chives.
Then I started to branch out. What else could I use? I would think to myself as I walked the produce aisle at my local grocery store. Then it hit me: sweet potatoes. They are more nutritious than regular potatoes and have just the right amount of sweetness that you can forgo loading them down with toppings that — let’s be honest — aren’t the greatest for you. These instructions will explain how to bake sweet potatoes so that they, too, can be the side you reach for.
Why You Will Love This Recipe
- Sweet potatoes are a naturally sweet vegetable so your kids will love them.
- This recipe requires minimal prep effort; the oven does most of the work.
- Baked sweet potatoes serve as a base for your favorite toppings and fillings; have fun making one that suits your personal tastes
Prep time – 5 minutes
Cooking time – 30 minutes
Yields – 2 servings
Ingredients
Just one ingredient is all you need. Where you go from here is up to you!
- Sweet potatoes
Instructions
- Preheat the oven to 425°F and line a baking tray with parchment paper. Use a fork to poke holes in the sweet potatoes on 2 sides.
- Place in the oven and bake for 30 – 40 minutes or until a fork just slides into the potato.
Variations
If you’ve never prepared a sweet potato then you don’t know the meaning of ‘versatile’! These suggestions are just the tip of the iceberg.
Mediterranean Style: Add the flavors of the Med by stuffing the potatoes with feta cheese, sun-dried tomatoes, chopped olives, and a sprinkle of fresh herbs like parsley or basil.
Tex-Mex: Run for the border by topping the sweet potatoes with black beans, diced avocado, salsa, shredded cheese, and a huge scoop of sour cream or Greek yogurt.
Coconut Curry: I love coconut curry sauce, so this would have to be my favorite. Mix your cooked potato with a creamy coconut curry sauce then top with bell peppers, onions, a bit of chopped cilantro, and a squirt of lime.
Barbecue Pulled Sweet Potato: Don’t eat pulled pork? Don’t worry! Use shredded sweet potato instead. Mix it with your favorite barbecue sauce for a vegetarian alternative. You can then put it between a bun or use it as a topping for nachos.
Greek Yogurt and Berries: Who says sweet potatoes aren’t for breakfast? Top yours with Greek yogurt or coconut yogurt, fresh berries, and, for an added crunch, sprinkle some granola or chopped nuts.
Serving Suggestions
Roasted Butternut Squash Soup: If you’re not feeling any meat, load up your potato in any of the styles mentioned above (the ‘Coconut Curry’ one would work well here) and whip up some of this soup.
Healthy Oven-Fried Chicken: This Southern dish is so comforting (especially if you’re from the South!). It features chicken bathed in buttermilk and coated in Corn Flakes. It will provide a nice crunch to the softness of the potato.
Lemon Garlic-Marinated Grilled Shrimp: While you’re baking the potato, why not grill up some shrimp? You can apply the garlic to the shrimp AND your potato!
Ricotta Burgers with Mushrooms: Ground meat (I use bison in this recipe) mixed with ricotta, mushrooms, and onions (and mixed with sweet potato as well?)
FAQs
Yes, no problem.
Don’t bother! Not only does the skin make the potatoes easier to handle, it serves as a little second oven that lets the inside get nice and soft.
Stab the potato with a fork. If the fork easily slides into the sweet potato, it is cooked and tender. If there is resistance, continue baking for a few more minutes.
How to Store Baked Sweet Potatoes
Store your toppings and potatoes separately (so it’s a good idea not to dress your potatoes until you are about to eat them). The potatoes should be left to cool completely. Once done, either wrap them in plastic or store them in an airtight container. They can be kept in the fridge for up to 5 days, though I recommend eating them before the end of the third day, before their quality begins to decline. You can reheat them using the microwave or the oven. Just make sure they are warmed through completely before serving.
You can also freeze the potatoes. Once they are cool, wrap them in plastic or aluminum then place them in an airtight container. They should keep in the freezer for up to 6 months. Let them thaw overnight in the fridge before reheating.
Baked Sweet Potato Recipe
Ingredients
- 2 sweet potatoes
Instructions
- Preheat the oven to 425°F and line a baking tray with parchment paper. Use a fork to poke holes in the sweet potatoes on 2 sides.
- Place in the oven and bake for 30 – 40 minutes or until a fork just slides into the potato.
Notes
