Bake a sweet potato perfectly
Many mothers pass down a heritage of kitchen secrets to their daughters. This would probably be the case in my household if I hadn’t completely renovated my diet to manage my autoimmune disease. My mom’s ancient cookbook binder contains scraps of Danish pastry recipes passed down from her grandmother, and these treats would wreak havoc on my digestive system in all their glory of white flour and powdered sugar.
However, there is one recipe that my mom passed down to me that I will forever treasure: the perfect baked sweet potato. I’ve come to rely on this foolproof method any time I prepare sweet potatoes and now I’ve tailored it for various sizes of potatoes with perfect results.
How I bake a sweet potato
Follow the recipe below to perfectly bake a sweet potato, without having to test and guess when it is done. Here are the methods to the madness:
- Don’t coat the sweet potatoes in or wrap them in foil. This is often required in baked sweet potato recipes, but it is time-consuming and not necessary. I’ve also found that this helps the skin separate from the sweet potato flesh, making it easier to peel and eat after baking.
- Prick the sweet potatoes with a fork before baking. This improves the texture and helps the sweet potato separate from the skin.
- Don’t place the sweet potatoes on a baking sheet – put them directly on the oven rack. I’ve found the baking sheet to be unnecessary.
- Place a sheet of foil or a baking sheet on the bottom rack of your oven (but not directly on the bottom of the oven). This catches any syrup that may drip from the sweet potatoes. Don’t worry, sweet potato juice isn’t going to gush out and dirty your oven, there are just a few drips that turn into charcoal on the foil.
- Leave the sweet potatoes in the oven after turning off the oven. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.
- Sweet potatoes or yams
- Put baking sheet lined with foil on the lowest rack of your oven. (Don't put the foil directly on the bottom of the oven.) This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes.
- Don't preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the rack with the foil. Turn the oven on to 425.
- Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes.
- After the time has elapsed, don't open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.
Belated thanks 😊
This is the ONLY way I make Sweet Potatoes, now — it has been a little while and I needed to check back for reference. I am over due in expressing my gratitude.
The oven is on, right now — we’re both looking forward to this deliciousness to accompany tonight’s fare…
Favorite, favorite, favorite. Creamy inside!
Thank you for sharing your mother’s kitchen secret. This way truly makes the perfect baked sweet potato.
After failing several times I had all but given up on making baked sweet potatoes until I found this recipe! I make them at least once a month for the last couple of years. Thank you for sharing the secrets!!!
I never made these before however after finding this I am hooked. Works every time!! Even gave the recipe to my mom 👍
I’ve had this link saved for a long time and come back to it year after year! It’s the only way to do it in my opinion.
This is a wonderful recipe and it works every time. My family and grandkids love sweet potatoes made this way.
I use these directions every time. And every time, my sweet potatoes turn
out absolutely perfect. Thank you so much!