Whole Roasted Sweet Potatoes
Whole Roasted Sweet Potatoes emerge with caramelized sweetness inside and a pleasantly seasoned, crackly skin. They’re versatile enough to anchor a simple dinner or pair as a comforting side, ready for savory toppings like herbs and butter or a touch of maple and cinnamon. Serve hot for a cozy weeknight meal or a holiday spread.
- Prep5 mins
- Cook1 hr
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- 2
Scrub the potatoes and pat them dry with a paper towel. Prick each potato about 5 times with a fork or sharp knife. Rub the potatoes all over with oil and salt to help crisp the skin while baking, then place them on the prepared baking sheet.
- 3
Bake in the preheated oven until soft inside, about an hour. Check doneness by gently squeezing with an oven mitt, or pierce with a knife or fork to feel for resistance. If there is resistance, return to the oven for another 10 to 15 minutes (see Cook’s Note below for a cooking time guide).
- 4
Slice the top of the potato, fluff the inside with a fork, add any toppings you like, and serve right away.
- Calories 207.73 kcal Moderate
- Protein 3.89 g Low Source
- Carbs 40.7 g Moderate
- Total Fat 3.4 g Low Source
- Saturated Fat 0.5 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 124.19 mg Moderate
- Fiber 7.13 g Good Source
- Sugar 12.37 g High
- Added Sugar 0.0 g Low Source
- Calcium 72.09 mg Low Source
- Iron 1.27 mg Low Source
- Potassium 0.0 mg Low Source
- Vitamin A 3186.79 mcg_rae Good Source
- Vitamin C 31.75 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.