Baked Sweet Potatoes

Published November 1, 1996.

Why this recipe works:

We wanted to find the perfect baked sweet potato recipe, moist inside with a soft, caramelized skin. We pierced the potatoes’ skins with a fork and rubbed the potatoes with oil and then baked them on a foil-lined baking sheet set on the middle rack of a 400-degree oven. We learned not to turn… read more

We wanted to find the perfect baked sweet potato recipe, moist inside with a soft, caramelized skin. We pierced the potatoes’ skins with a fork and rubbed the potatoes with oil and then baked them on a foil-lined baking sheet set on the middle rack of a 400-degree oven. We learned not to turn the potatoes during baking; turning will keep the perfectly browned bottom skin from caramelizing.

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Serves 4

This recipe is for the moist, orange-fleshed varieties of sweet potatoes; drier white-fleshed types take longer to bake and require larger amounts of fat and/or liquid to counteract their drier texture. You can cook up to six potatoes at one time without altering the cooking time. Buying potatoes of the same size is a good idea because it standardizes cooking time.

Ingredients

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