Baked Sweet Potato Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment for easier cleanup. Position an oven rack in the middle of the oven.

Clean and pierce

Scrub the sweet potatoes under running water to remove dirt. Pat dry with a towel. Using a fork, pierce each sweet potato 6–8 times evenly around to allow steam to escape during baking.

Oil and season

Place sweet potatoes on the lined baking sheet. Rub each potato with about 1/2 teaspoon of olive oil (total 2 tbs for 4 potatoes), ensuring skins are lightly coated. Sprinkle the kosher salt and black pepper evenly over the potatoes and rub lightly so seasoning adheres to the skin.

Bake

Arrange potatoes spaced apart on the baking sheet. Bake in the preheated oven until skins are crisp and a paring knife or fork inserts easily into the center, about 45–60 minutes depending on potato size (medium = ~45–50 minutes). Rotate the pan once halfway through baking for even cooking.

Check doneness and rest

Test doneness by inserting a knife into the thickest potato; it should meet little resistance. Remove from oven and let potatoes rest 5–10 minutes — this helps internal steam finish cooking and makes them easier to handle.

Split and fluff

Place a baked sweet potato on a plate. Using a sharp knife, make a lengthwise slit across the top of each potato about 3/4 of the way through. Gently press the ends toward each other to open the potato and use a fork to fluff the flesh.

Classic butter & brown sugar

If using the butter and brown sugar option: add 1 tablespoon butter into the opened potato, sprinkle 1/2 tablespoon brown sugar and a pinch (about 1/4 tsp) of cinnamon over the butter. Let melt into the flesh, then serve. Repeat for each potato.

Savory herbed yogurt

For a savory option: stir 1 cup plain Greek yogurt with 2 tablespoons chopped parsley and a pinch of salt. Spoon about 1/4 cup of the yogurt mixture onto each potato (adjust to taste). Drizzle 2 teaspoons maple syrup over each if you like a sweet-savory contrast.

Maple-pecan finish

To make a crunchy topping: sprinkle about 2 tablespoons toasted chopped pecans and 1/2 tablespoon maple syrup over each baked potato. Combine with butter or yogurt if desired.

Serve

Serve immediately while hot. Leftover baked sweet potatoes can be refrigerated up to 4 days or frozen for longer storage.