Easiest Yummiest Baked Sweet Potatoes

I love sweet potatoes and honestly have them at least once a week.  I like to make an abundance of sweet potatoes when I'm doing these and keep the extras in the fridge for snacking, to heat up as quick dinner sides or to scoop out the creamy flesh to make a sweet potato puree.


This method of baking sweet potatoes was given to me by one of my teammates, Colette.   I tried it immediately out at home and have never looked back.  This is indeed my favorite way to give life to a baked sweet potato.

The method is simple, the flavors that you get out of the sweet potato are complex.  It's as simple as cutting the sweet potato in half lengthwise and placing them cut side down on a baking sheet that's been drizzled with a bit of oil.  I typically use olive oil, but ghee or coconut oil would be amazing with these as well.


Cutting them in half, reduces the typical baking time by about half, but honestly I've yet to overbake a sweet potato.  Depending on the size of your sweet potato, they could be ready in 30 minutes, but I like to give them 45 just for that extra caramelization and the interior seems to get softer and fluffier.  Heaven.

The cut side of the sweet potato gets browed and caramelized, making the orange flesh of the spud even sweeter.  Those that are accustomed to adding brown sugar and butter to their sweet potatoes may find that they can do without the extra sweetness or buttery indulgence as these are truly delicious au natural.   Although I did add my lemon thyme honey butter to this particular batch.


Since you're cranking up the oven and committing to a 30 minute bake time, you may as well put in some extras for keeping in the fridge.  The treasure trove of leftover golden spuds will last nearly a week.  Enjoy!

Easiest Yummiest Baked Potatoes

Preheat oven to 425 degrees


Sweet potatoes (figure 1/2 per person)
Oil (I use olive oil, but ghee or coconut oil would work great here)


Cut sweet potatoes in half lengthwise.  Drizzle oil over a baking sheet.  I place parchment paper on mine for easier clean up, but you can do this without.  The parchment paper is available HERE or on our SHOP page.


Place potatoes cut side down on the oiled sheet, swishing the potatoes through the oil as you place them.  


Bake for 30-45 minutes depending on how large your sweet potatoes are.


I served my latest batch with lemon thyme honey butter which is simply 1/2 stick of soft butter mixed together with a teaspoon of chopped fresh thyme, the zest of half a lemon and a teaspoon or two of honey.  Fabulous!