Ready in just 30 minutes, this baked sweet potato recipe is simple and satisfying!
I don’t know why, but it took me a while to jump on the sweet potato train. I think it was the flavor. Potatoes weren’t supposed to be sweet, right? They’re starchy, mild, and not orange. But one date night, my waiter mistakenly gave me sweet potato fries with my burger. I decided that this was fate’s way of saying that I needed to give them a try. Long story short, those fries became a gateway, and now I love weird orange-colored starch in everything from soups to simple takes, like this baked sweet potato recipe.
Whether you’re looking for a no-fuss weeknight meal or a side for your next dinner party, baked sweet potatoes are incredibly easy to prepare. If you’re no stranger to the baked potato, this sweet potato version isn’t any different. In just 30 minutes, they’re ready to eat!
For me, baked sweet potatoes are the ultimate combination of sweet and savory. They get all caramelized and soft inside, while the touch of butter adds some richness. But my favorite part is the simple toppings—the Greek yogurt adds a tangy creaminess, while the red onion brings just enough sharpness to keep every bite interesting. And just like any standard baked potato, you can add heartier toppings to turn this side into your main meal!
Are Baked Sweet Potatoes Healthy?
Baked sweet potatoes are rich in vitamin A, potassium, and fiber. Plus, they’re naturally sweet without added sugars and offer a good balance of complex carbohydrates to keep you full. Still, this recipe calls for a decent amount of butter, and I also like using whole-milk Greek yogurt. That’s definitely going to up the saturated fat. Feel free to use olive oil instead, or vegan butter and yogurt.
Baked Sweet Potatoes: It’s All in the Holes
I love it when a recipe calls for pounding, mashing, or poking. It lets me release some aggression—now, that’s therapy! Joking aside, there’s a reason for it all. For example, poking holes in sweet potatoes before baking might seem like a minor step, but it’s pretty important. It helps the steam escape and prevents the potatoes from bursting. It also allows the heat to penetrate evenly, so your sweet potatoes turn out evenly cooked and fluffy!
How to Make Ahead and Store
What’s great about this recipe is that you can bake the sweet potatoes in advance. Store them in the fridge in an airtight container for up to 4 days. When you’re ready to serve, just reheat them in the microwave or oven.
More good news—sweet potatoes freeze well! They have a low water content compared to regular potatoes. After baking the potatoes, let them cool completely. Then, wrap them tightly in foil. They’ll keep in the freezer for up to 3 months.
Serving Suggestions
Baked sweet potatoes make a great meal on their own. I find them quite filling, especially when I add a protein-packed topping. Anything from bacon to sloppy joes will work—I’ll even cut up a leftover steak! Or serve them up with a hearty main like this Healthy Baked Salmon, a Juicy Grilled Chicken Breast, or a rack of Juicy Country-Style Pork Ribs. You can also lighten things up with a simple Spinach Salad and a cup of Tomato Soup. There’s really no wrong way to enjoy these baked sweet potatoes!
Recipe
Ingredients
- 4 medium-sized sweet potatoes
- 4 tablespoons butter cubed
- 1 tablespoon chervil chopped
- 4 teaspoons Greek yogurt
- 2 small red onions thinly sliced
Instructions
- Preheat the oven to 425°F.
- With a fork, poke holes into the sweet potatoes and top each with a cube of butter.
- Bake for 30 minutes or until soft inside. Remove from the oven and transfer to a plate.
- Let the cooked sweet potatoes cool down. Make a small cut on top of each potato.
- Top each potato with a dollop of Greek yogurt and red onion. Garnish with the chopped chervil and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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