5 tips on how to bake the perfect sweet potato. It is easy to bake the perfect sweet potato by using these quick and essential tips.
Over the years of eating out at restaurants, friends’ homes and even making my own sweet potato recipes, I have discovered that there is such a thing as a badly baked potato. After trial and errors (emphasis on errors), I have developed 5 tips that are essential in getting the perfect baked sweet potato.
If you live in Florida, you will be familiar with the small chain restaurant called, “Sweet Tomatoes“. They are definitely one of my favorite places to visit for a good meal.
(Yes, their name might have something to do with my love for this restaurant)
They are the only restaurant I have visited that know how to bake a potato. That includes the sweet potato and the russert potato. If I am ever fortunate enough to go get an invite into their kitchen, I am sure I would see them employ these 5 tips on baking the perfect potato.
5 Tips For Baking The Perfect Sweet Potato
Tip #1: WASH, WASH, WASH! Then wash some more
Nothing ruins a good sweet potato casserole or sweet potato pie like dirt! Yes, I have actually experienced that. I was invited to a Thanksgiving dinner at a friends house a few years ago and they made mashed sweet potato pie. The cook washed the potato quickly and microwaved it.
The result was a gritty and dirty potato pie.
So, I use the fingers that humans are lucky to have and get into that sweet potato. I clean ever nook and cranny and even use a vegetable brush to get through it all. Once it is clean, I dry it using a paper napkin and let it sit for about 10 minutes. I want to make sure that there is no water left on the skin
Tip #2: Poke Holes Into The Potato
Poking holes works! The end.
I have had potatoes where no holes were poked. They turned out to be too mushy and almost inedible, while the outside remained dry and uncooked.
So, I poke holes in my potato with a fork and avoid that problem. The holes are not deep, just superficial enough to allow an escape route for the steam
Tip #3: Lightly Oil The Outside Of The Sweet Potato
I cannot stress the importance of these tip. When I oil the outside of the potato, the skin doesn’t become a dry and crinkled mess. The skin remains smooth and easy to peal once the sweet potato is baked. It sounds strange, I know, but I don’t like my sweet potato to look like a giant shriveled raisin when it is done baking.
Tip #4: Cover Up With Sweet Potato’s Best Friend
There are 2 types of people in this world. Those who wrap the sweet potato and those that don’t!
Of the 5 tips, this one is the most controversial one. Those who think that it shouldn’t be wrapped are against it because they want to let the steam escape out of the potato and never to come back. Personally, I prefer to keep the steam contained.
Now, I know what you are saying: “Rini, this tip completely contradicts tip #2!”
My (passive-aggressive?) answer: Yes and no….
When I wrap my sweet potato in foil, I wrap it loosely. So, some of the steam still escapes out of the ends of the foil. Most of the heat is contained within the sweet potato and it also cooks the outsides of the potato.
This bakes the potato from the inside and the outside. Therefore, you will notice that sweet potato is baked evenly.
When the potato is not wrapped, I find that the outside gets cooked more than the inside. Also, it gives my oven a lingering sweet potato aroma for days.
Tip #5: Leave It In The Oven
The last of the 5 tips is leaving the potato in the oven after you turn it off. Bake the potato in the oven at 400 degrees for 45 minutes. Depending on your oven, the bake temperature and time may vary. At about the 45 minute mark, I take a knife to it and see if it is easy to pierce the skin of the potato. If the knife goes through easily, then I turn off the oven and let the sweet potato sit in the rack.
I leave it in the oven for about 10 to 15 minutes and then remove it from the oven. Quick tip: Learn from my burn scares and don’t use your bare hands to remove it.
After removing it from the oven, I wait for it to be cool enough to touch. Then, I open it and split it length wise. Using a fork, I begin pulling the meat of the sweet potato away from the skin. Then, put the pulp into a bowl and season it. Discard the skin.
This particular sweet potato is going to be used for a sweet potato soup. Stay tuned.
So, now you know my 5 tips for baking a sweet potato. What is/are your tip(s) for a perfect oven baked sweet potato recipe?
5 Tips For Baking The Perfect Sweet Potato
Ingredients
- 1 Sweet potato
- 2 tsp of extra virgin olive oil
Instructions
- Preheat oven to 400 degrees
- Wash the sweet potato thoroughly. Use a vegetable brush if you have to
- Dry it completely
- Poke holes in the potato using a fork. I poke the potato in about 5 different locations
- Lightly oil the sweet potato
- Using aluminium foil, wrap the potato. Don't wrap it too tightly.
- Bake for 45 minutes. Turn off the oven and leave the potato in the oven.
- Remove from the oven and allow it to cool
- Open the foil and split the sweet potato lengthwise. Using a fork, pull the pulp away from the skin. Place the pulp in a bowl and discard the skin.
I’ve avoided baking potatoes for years because I can’t seem to get it right… until now!!! Thank you for these simple, yet detailed instructions. My potatoes were delicious. I used coconut oil and baked them for an hour. Deliciousness!!!
So happy to hear that, Persephone. Thank you for your comments
I used avocado oil and did everything else you suggested. The BEST sweet potato I have ever had…and I eat them all the time (homemade fries, boiled and mashed with coconut oil, roasted with onions…) but this potato was soooo smooth and creamy. I enjoyed it so much I am going to keep making them as one of my entree sides for a few weeks 😀
Thank you!
Thank you so much, Carole. I am so glad to hear that. I love smooth and creamy sweet potatoes too. 🙂
Why on earth would you throw out the skin?! That’s where all the vitamins are! Also, what’s the point of the oil and the foil wrap “keeping the skin from shriveling up like a raisin” if you’re just going to toss the skin out anyway? Eat the skin! It’s good for you AND tasty!
So true. But, most people find it hard to chew and digest the skin. Its understable that they would discard it. Personally, I like to keep the skin because I am too lazy to peel it, lol.
That’s true !!! I love the skin..
I’m on this diet thing and it has sweet potatoes I despise them I tried frying them up like Fried potatoes and I ate them okay but after couple of days eating them I feel like throwing up so now I’m trying your way of doing it but if it does the same thing what else can I do to eat it without wanting to gag?
Thank you, Tanya. I hear you when you say that Sweet potatoes are hard to like right away. If baking and frying them doesn’t work, try shredding them and using them in stir fry recipes. If you have a zoodle maker, make zoodles from them and make pasta type recipes from it. Once you like the taste of shredded potatoes, then you can move to the cubed versions.
Just made this. Was amazing. I could have this by itself for dinner. I cooked mine the full hour then another 15 with the oven off and was perfect!
Thank you, Pat. I am glad to hear that it worked perfectly for you.
Just followed your directions but had to cook 60 min in my oven. The best sweet potatoes ever 😁😁 I top w butter, cinnamon, and brown sugar. So good!! Thank you!
Thank you, Timicka! You are making me yearn for a loaded sweet potato right now. 🙂
Have you ever rubbed kosher or sea salt on the skin after running with oil? Makes it super crispy and delicious!! My chef-boyfriend taught me that trick!
Thank you, Kelly. No, I can’t say I have, but, I will definitely give that a try.
I am actually baking mine right now! My little boy (10 months) loves sweet potatoes and I can never get it right! It’s always too soggy on the skin and the inside doesn’t always end up too tastey either! I’m hoping mine turns out good! From the reviews it seems I’m baking one from Texas Steak Roadhouse!
Thank you so much, Lauren. Let me know what you thought of it.
Perfect baked sweet potato. I ended up baking mine for 1 hour and then let it cool in the oven wrapped in foil for 15 min. Perfect! Just like the high end resteraunts serve them.
Thank you so much, Travis. So happy to hear that. Glad you enjoyed it.
I love set potatoes and eat them like baked potatoes, so I love crispy skin. I’m making 2 now wrapped in parchment paper packs. Will let you know how they turn out!
Thank you, Scout! I am happy to hear from a fellow sweet potato lover! Please send me pics of your recipe.
I am trying this method right now. The last sweet potatoe I enjoyed came off the bar-b-q grill and was amazing. I really like a crispy skill but using the foil per your instruction, just to see how it is. I may take the foil off half way through baking. I will let you know how it turns out.
Thank you, Sarah. Please let me know what you thought of it.
Wrooong. Never cool food in tinfoil. The aluminum leaks into the food and links to Alzheimers and dementia. Great idea!
What is your proof? You can’t drop comments like these and just run away. That is very cowardly. Let me tell you what the research says. It says that all this is not proven. And Aluminium would have to be consumed in extremely large doses over long periods of time. You can read about this on Food Networking Site’s, Snopes and WebMD, just to name a few.
I’m not a fan of sweet potato… but I heard that it’s good for you so I’m going to try it tomorrow. I hope that it’s good!
Thank you, Priceless Jewel. Sweet potato is an acquired taste, I agree. But, once I got the flavor taste, I can’t get enough of it now, lol.
Do people eat the skin? Does it contain nutrients? I personally like the skin on baked sweet potatoes, but maybe that’s weird.
Thank you, Kristin. I don’t think its weird at all to eat the skin. It contains a lot of the nutrients, so, its good to eat it.
I noticed in the tips in the beginning it said to bake for 45 min then check for doneness, and then leave in the oven turned off for 10-15 min. But the recipe in the box says 25 min. I noticed lots of people are ending up with underdone potatoes. I will leave them in for 45 min.
Sorry for the confusion, Lorraine. It is 45 minutes. 🙂
This is my first time to comment. But I have a comment and a question: Would altitudes make a difference in the baking time? When we moved to Wyoming from So. California I had to learn how to cook all over. Also maybe the temperature on your oven needs recalibration.
Thank you, Bren. I am actually looking into getting a new one. My current one is far too old, but, I would assume that it can be re-calibrated. I will research it further. Great suggestion.
I know altitude makes a difference when you’re baking things like cakes and muffins. It’s very possible it may take longer to bake potatoes.
Many ovens are not calibrated, also, self cleaning ovens are much better insulated resulting in a more constant temperature. The simplest thing to do is get a thermometer that hangs on the oven rack. Usually costs less than $10, lasts forever. Free tip from Alton Brown, LOL.
Thank you, Jeanie. That is a great tip. 🙂
I appreciate the tips! My 7 year old is obsessed with sweet potatoes and I’ve been trying to make her the best one possible. I’m trying this out tonight! We live in Florida also but are from WA State and we love Sweet Tomatoes’ baked sweet potatoes! I wish they were out here!
Thank you, Teresa. I hope you liked it and welcome to Florida
Seriously? Just rinse off potato, poke all around with fork, microwave for six minutes. Cut cooked yam in half and scoop out of skin with a tablespoon.. saves oven time, aluminum foil and nutrients.
Thank you, Nona. Microwaving the sweet potato removes the nutrients and it also dries up the sweet potato. I keep the aluminum foil to use in other stuff, like wrapping sandwiches or lining baking trays. Trust me, baking the sweet potato in the oven is the better way to go.
I agree with you. Have tried it both ways and there is no comparison the oven is the way to go. It is much tastier made in the oven. I am trying the foil today and your other tips. Thank you.
Thank you, Anna. Its nice to hear that.
Additionally, microwaving steams the sweet potato instead of baking it. Steaming doesn’t allow for the sugars in the potato to caramelize, which, consequently, is the reason we “no-foil” purists don’t like to wrap them in foil before cooking. When you wrap a sweet potato in foil you actually steam it in the oven instead of baking it. I personally prefer the sweeter, richer taste of the baked, caramelized sweet potatoes. Others may prefer the taste and texture of the over-steamed version.
I do not like to let foil touch my food either, but it’s just a personal decision. My father was a health food nut and growing up, he was afraid of the Alzheimer’s claim too (this was in the 70’s!) There was no aluminum or non-stick cookware in our kitchen! So if I do wrap my potato, I first use parchment, then foil over that. Maybe you could still wrap it loose enough even with two layers? A real oven is always a better way to cook food over a microwave.
I love my sweet potatoes with butter or olive oil, salt and pepper and sour cream, just like a white potato. Good stuff! Thank you for this recipe.
Thank you, Becky. I really love hearing constructive comments from my readers. I have never tried using 2 layers, so, I don’t know how that would work. You know I am going to work on experimenting it this weekend. Thank you for the suggestion and I love hearing about your back story. Please keep them coming.
That’s true. The microwave does destroy nutrients. Especially proteins. My wife and I don’t use a microwave for anything. Microwaves are just a product of american laziness.
Microwave a convenience and its good for the occasional use. Laziness doesn’t play a part in our love for microwaves, lol. I think we would rather spend more time with friends and family, so, microwave is a great asset to have.
Also, if you provide me with your correct email address, I will be happy to send you more information. Leaving a spam email address shows that you just want to be a bully instead of making the effort to learn.
I agree, microwaves are terrible for the consistency of any potato. Convenience is not always the best answer or the best result.
Thank you, Stefan. I am using my microwave less and less for that exact reason.
I’ve read research that says microwaving in general kills all the nutrients in any food you use it for. The heat kills all the living cells which provide nutrition. Studies have shown that if a person microwaves all of their food for a month, they will essentially feel full but their bodies receive no nutrients and are therefore malnourished. Most people want convenience from time to time, but if you want to be healthy, I would avoid nuclear method of heating food.
Thank you, Sarah. I agree with your findings.
So I followed this to the letter. After 25 minutes the potato was still rock hard. Almost as if it wasn’t cooked at all. The potato is not that big around (2.5″ in diameter) so it’s not like it’s incredibly thick. Doesn’t make sense. Unfortunately, it really screwed up the dinner I was making because I was timing everything else around the time it said the potato needed to cook. Ugh….
Thank you, Nicole. I am sorry to hear that. Oven tempretures do differ, but, I find it hard to believe that your potato was rock hard after 25 minutes in the oven. Please contact me and we can find out what the problem could be. I really hate hearing that it didn’t work for you.
My potato wasn’t “rock hard” but I experienced the same thing as the original poster. Followed the recipe down to the nail and the sweet potato wasn’t done at all. Afterward I looked around, and this blog also uses 400 F but suggests 45-60 minutes. Perhaps ask around if anyone else has succeeded with this recipe? Unfortunately this also messed up my lunch as well, as I had to reheat the rest of my meal and my steak got very well-done.
Thank you, Tiffany. Sorry to hear your potato didn’t turn out great. I have an older model of an oven which is takes shorter time to cook most recipes.
I agree agree with Nicole. 25 minutes not enough time.
Thank you, Doug. I have been told that from others, so, it is weird. My oven is strange and I timed it at 25 minutes, but, other ovens can be different. I will amend the recipe time to accommodate other oven type.
Can’t find the aforementioned sweet potato soup recipe? Would really like to try that!
Thank you, Brenda, Here is the sweet potato soup recipe. I think you will like it – https://www.healingtomato.com/easy-sweet-potato-soup/
Great tips! I love a baked sweet potato!
Thank you, Sasha
Thanks for the recipe! I used to go to Sweet Tomatoes when I lived in Florida. They do exist on the west coast, but it’s called Soup Plantation out here (same company).
Thank you, Amanda. A Sweet Tomato by any other name is just as delicious, Haha. I am so glad to hear that they are on the west coast too.
Why discard the skin? It has many nutrients and if it’s crisp, then it also adds to the overall enjoyment of the whole potatol
Thank you, Kayley. I use the skin for compost when I can. They do make a good appetizer too. Sure, you can keep them or discard them. Most people don’t use the skin.
I love that it is finally sweet potato season and that it’s cool enough to turn on the oven. Thanks for the great tips.
I loved reading this article! It was perfect and you introduced me into doing some things I’ve never heard of! Thanks for posting this and I’m looking forward to you sweet potato recipe coming soon!
Is there an internal temperature you should cook to?
Thank you, Ronnie. No, I let the oven temperature do the cooking.
Thanks for the tips!
Great tips! It’s amazing how little tips like these can give food so much flavor. I do things similarly with baking potatoes but I really want to start eating more sweet potatoes too. Great post!
Thank you, Denise. I am becoming a huge fan of sweet potatoes, but, it was an acquired taste for me too.
Those are some great tips! I love sweet potatoes, they’re so versatile, I love that you can make anything and everything with them. Definitely one of my favorite foods
Thank you, Veronika
So I baked the sweet potato at 400 for 25 min and when I pulled it out it was not done all the way through. I poked it with a knife like you said and after less than a quarter inch it stopped telling me it wasn’t cooked all the way through. I’m having to leave it in for a little while longer. This way may not work for gas supplied ovens. Just thought I would let you know.
Thank you, PJ. I am so glad you wrote in. Yes, Gas ovens cook differently than electric ovens. Sometimes, I forget that gas ovens exist, LOL. I appreciate your tip on how to cook it in a gas oven.
Haha I didn’t realize there was a difference (as I’ve been so frustrates that it takes over an hour plus for me to bake a single potato :/) otherwise good tips!
Put it in the microwave for 10-15 mins first and it won’t take as long in the oven xx
Thank you, Kimmy. Whereas I love the idea of putting them in the Microwave to hasten the process, I don’t do it. The main reason is that it will get soggy.
No wonder! I also use a gas oven, so mine took much longer than you had mentioned. Other than that, I followed your tips, and it turned out great! I’m one of those people who needs cooking for dummies, so your step by step really helped out. Thank you!
Thank you, Jennifer. I am so glad that this helped you. 🙂
Great tips! I LOVE baked sweet potatoes!
Thank you, Lane
Interesting tip to leave it in the oven after you turn it off. What do you think that does to help the potato turn out better?
Thank you, Sally. I like to keep it in the oven because there is still some heat inside the potato and the oven. I let it cook for a few more minutes on its on. Also, it keeps the sweet potato soft.
I love sweet potatoes! Thanks for sharing!
Great tips . I agree on tip #4 cause mostly I use my potatoes or sweet potatoes as puree. but sometimes I left it unwrap though to get crisp skin, just depends on how I will enjoy my sweet potatoes. thx for sharng
Thank you, Citra. So happy to hear that. 🙂
Great tips. I love a crispy skin so I leave the foil off but follow your tips fro everything else!
Thank you, Linda
I have never been a fan of sweet potatoes but this recipe changed that completely. I made them just as suggested and they were delicious!
Thank you, Karen. I am so happy that you liked this recipe and I love hearing from people who are new sweet potato lovers.
Thanks for the tips. I will try to wrap mine next time.
Thank you, Christine.
I love baked sweet potatoes! Nice tutorial.
Thank you, Linda. So happy that you liked it.
This is so helpful!!
Thank you, Theresa
Love your tips, not much better than a yummy sweet potato! So….I thought of something as I was reading thru your tips. Have you ever wrapped the sweet potato and then punctured it with a fork? What would the result be there?
Thank you, Debra. I think it should be ok. Personally, I don’t like the aroma that lingers in my oven long after the potato has been consumed. So, I try to keep it closed.