baked sweet potato

<p>Here's how to make a perfectly baked sweet potato -- fast! This trick cuts down the baking time: it's a total game changer.</p>

Quick Baked Sweet Potato

sweet potatoes

Olive oil

Salt and pepper

Preheat the oven to 450 degrees Farenheit.

Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with olive oil, just enough to coat. Sprinkle with kosher salt.

Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. (Prick with a fork to assess doneness!)

A perfectly Baked Sweet Potato is easier than you think! Learn how to bake sweet potatoes easily and quickly with my foolproof method! Sweet and fluffy on the inside with a crispy skin, these baked sweet potatoes make the perfect side dish for every occasion. Go sweet OR savory - your choice!

Baked Sweet Potato (How To Bake Sweet Potatoes)

sweet potatoes (medium size, long and thin)

olive oil

tsp sea salt (or kosher salt)

Preheat oven to 400F.

Line a large baking sheet with parchment paper or foil. Set aside.

Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork - I do 8 pokes.

Drizzle sweet potatoes with olive oil and sprinkle on salt. Gently rub the olive oil and salt onto the sweet potato skin making sure to cover the entire potato.

Place sweet potatoes on the prepared baking sheet and bake for 45 minutes or until the potatoes easily yield to an inserted fork or knife.

Let cool for five minutes before splitting open and topping with your favorite toppings.

https://content.jwplatform.com/videos/0cCo2iIe.mp4

Easy Baked Sweet Potatoes

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. Vegan, healthy, flavorful and perfect for Sunday meal prep. Gluten-free.

Oaxacan-Style Baked Sweet Potatoes

potatoes,

olive oil,

onion,

bell pepper, diced small

zucchini,

garlic cloves, rough chopped

salt, more to taste

corn (or sub black beans)

—-

cumin

coriander

chipotle powder

-1 cup Mexican cheese cheese

Mole Sauce (optional, see below)

cilantro

pumpkin seeds (optional)

tomato sauce tomatoes

garlic

½ an onion- rough diced

water or broth

soy sauce or GF liquid aminos

chipotle chilies

tsp chili powder

tsp cumin

½ tsp salt and Pepper, more to taste

——–

sesame tahini paste or peanut butter

chocolate

Bake the Sweet Potatoes

Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50. You could do this ahead and refrigerate. (See notes for extra-large.)

Make the filling

 In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower heat to medium and add the bell pepper, zucchini, and garlic, and salt and saute until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.

(Optional) Quick Mole Sauce: 

Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a medium pot, bring it to a simmer over medium-low heat, cover (it will splatter), and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat.  Turn heat off and set aside.

Complete Filling

When the sweet potatoes are tender and cool enough to handle, using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out about a half of a cup, out of each sweet potato and place this in a medium bowl. You should have roughly 2 cups or a bit more.  Add the cooked veggies and mix. Add all the spices and the optional cheese. Taste and make sure filling is salted and seasoned enough to your liking. Make it flavorful! Add more heat if you like.

Stuff

Spoon the filling back into the sweet potatoes, mounding them up a bit. Brush skins with a little olive oil. Add more cheese if you want.

Bake

these right on the same parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over a layer of Mole Sauce&#8211; up to you.

Bake at 375F until warmed all the way through, 25 minutes. ( If reheating directly from the fridge they will need longer.)

Garnish with pumpkin seeds, cilantro, or scallions.

Thank you for posting this at just the right time I needed it.  I'm making it now for tonight!

Delicious! I toasted the spices before adding them to the mix because I like to Taste them! I kept the corn and added beans as well. A little mixed greens salad on the side with avocado dressing, and the meal was complete. I do love my veggies.

A wonderful explosion of flavors! You are right - dont skimp on the spices. I sautéed all of the mole veggies and spices b4 blending. Added a smidge of cinn and cloves too....just a smidge. Used beans and corn in the veg filling. Served the stuffed sweet potatoes on the mole which OMG was amazing! Thank you once again, Sylvia. Best comfort food

Very yummy! I made without the sauce and will definitely make again.

I tried this recipe last night and it was a hit! Love the taste of warm sweet potato mixed with corn and the mole sauce was to die for! I didn't have zucchini and bell peppers on hand so I switched it out and used both corn and beans and it still tasted great. Going to make this again for Thanksgiving!

Made this last night, and it was fabulous! It's healthy but tastes so decadent! I never knew sweet potatoes could be so good!

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer's cheese and a little grated white cheddar. 

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can't tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious! 

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.  

Thanks Sylvia for another great recipe!

Only amendment: The recipe says the mole sauce is optional- it is not optional.
Make this if you want to impress people.

Just found your blog.  I was looking for spices that went well with cooked okra!  OMG!!! What a find. I am drooling!  Such delicious and different dishes just what I like to do, create recipes.  You are a true artist!  Okay not I have to go rattle some pots and pans!   Thank you so much.

This was wonderful!  I only had fingerling sweet potatoes, so I diced them up, roasted them, and then mixed with all the other ingredients, drizzling the mole sauce on top.  Leftovers are packed up with a bed of quinoa for lunch at work.  
(the mole sauce is going into rotation here for other dishes, too!)

Baked Mexican style vegetarian loaded sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Loaded Baked Sweet Potato “Healthified” 

potatoes

fat free Greek yogurt (or light sour cream)

tsp taco seasoning

tsp olive or canola oil

red bell pepper (diced)

onion

tsp paprika or smoked paprika

salt

black beans

reduced fat Mexican cheese blend

scallions

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat.

Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.

Enjoy!

Learn how to bake sweet potatoes with this simple recipe! Serve them as a side dish or stuff them to make them a meal on their own.

Baked Sweet Potato

Sweet Potatoes

butter butter

sea salt

chives

yogurt

guacamole

creamy avocado cilantro lime dressing

any of these stuffing ideas!

Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

An easy dinner side dish or light lunch, learn how to make perfect Baked Sweet Potatoes every single time with this easy to follow guide and recipe.

Perfectly Baked Sweet Potato (How to Bake Sweet Potatoes)

sweet potato

salt + pepper (for serving)

butter (for serving)

Preheat oven. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper (for easy cleanup).

Prepare the sweet potatoes. Wash and scrub each sweet potato and dry thoroughly. Use a fork to poke each sweet potato at least 7-8 times (this will vary depending on the size of your potato). Transfer the potatoes to your prepared baking sheet.

Bake. Transfer the baking sheet to the oven and bake for approximately 30 minutes. After 30 minutes, rotate the pan 180 degrees to ensure even cooking and bake for an additional 15-30 minutes, or until its natural sugars start to caramelize and a fork or knife is easily inserted into the thickest part of the potato.

Serve. Remove from the oven and allow potatoes to rest for 5 minutes before seasoning with salt, pepper, butter, or maple syrup if desired.&nbsp;

How to Bake Sweet Potatoes in the Oven

Preheat oven. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil (optional) or you may place potatoes directly on the oven racks.

Prepare the sweet potatoes. Wash and scrub each sweet potato and dry thoroughly (this prevents the sweet potatoes from steaming rather than baking). Use a fork to poke each sweet potato at least 7-8 times (this will vary depending on the size of your potato).

Wrap in foil. Wrap each sweet potato individually in aluminum foil.

Bake. Transfer potatoes to the oven and bake for approximately 30 minutes. Rotate the sweet potatoes 180 degrees to ensure even cooking and bake for an additional 15-30 minutes, or until a fork or knife is easily inserted into the thickest part of the potato.

Serve. Remove from the oven and allow potatoes to rest for 5 minutes before seasoning with salt, pepper, butter, or maple syrup if desired. 

How to Bake Sweet Potatoes in Foil

Looking for a baked sweet potato recipe? These Sweet Potato Chips from Delish.com are the best. 

Sweet Potato Chips

sweet potatoes, thinly sliced

vegetable oil

cornstarch

tbsp. chili powder

smoked paprika

garlic powder

mustard powder

kosher salt

tsp. Freshly ground pepper

green onions,

sour cream

What kind of veggie chip would you prefer?

https://streaming.hearstdigitalstudios.com/manual_upload/57ea7eb7e694aa2af0c550f0/mp4/Sweet_Potato_Chips_FINAL_1474985662_4000_hd_v3.mp4

Baked Sweet Potato Chips are a healthy snack you'll actually crave..happy snacking!

With so many sweet potato recipes to choose from, you certainly can&#039;t go wrong with a basic (but not boring) baked sweet potato. It&#039;s an easy and healthy side dish recipe!

15 Healthy Sweet Potato Recipes

salt and pepper (to taste)

butter or ghee (optional)

Preheat your oven to 400 degrees fahrenheit.

Poke 4-5 holes in each sweet potato with a fork or sharp knife.

Place the sweet potatoes on a baking sheet and bake in the oven for approximately 60 minutes, or until soft. Then top with butter or ghee and sprinkle with salt and pepper.

Learn how to bake sweet potatoes perfectly and get my recipe for BBQ chicken stuffed sweet potatoes. Baked sweet potato is one of my favorite side dishes. It's no-fuss, easy to bake and packed with vitamins and nutrients. To serve, just dollop with butter and sprinkle with salt and pepper. A little dash of cinnamon is also delicious.

You can easily turn a baked sweet potato into a full meal by stuffing it with shredded chicken, ground beef and a variety of other vegetables. My barbecue chicken stuffed sweet potato recipe is one of my favorites. Enjoy!

Printable Baked Sweet Potato recipe: https://bit.ly/2DdA3bb
Printable BBQ Stuffed Sweet Potato recipe: https://bit.ly/2Mg1Z0K

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BAKED SWEET POTATO | how to bake sweet potatoes perfectly

Baked Sweet potatoes are delicious, healthy and versatile. Learn how to bake them perfectly every time with this simple and easy recipe that shows both a sweet and a savory option.

Perfect Baked Sweet Potatoes

butter

black pepper

Scrub the dirt off of each sweet potato. Use a fork to poke 8 to 10 sets of holes in the skins of each sweet potato for ventilation and wrap each tightly in aluminum foil.

Place on a baking sheet to catch the juice that will inevitably leak out. Bake at 400 degrees for 1 hour, or until soft.

Carefully remove the sweet potatoes from the oven and unwrap. Slice them each in half length-wise.

Add 1 tablespoon melted butter to the inside of each sweet potato to top. Season with salt and pepper.

Baked sweet potato is an easy side dish or main meal. Sweet potatoes are super versatile, can be made sweet or savory and they&#x27;re packed with vitamins and nutrients. Watch the video above to see how easy they are to make!

kosher salt and black pepper (to taste)

butter (optional)

Wash

Preheat your oven to 400°F. Give your sweet potatoes a good wash and scrub.

Poke

Place the sweet potatoes on a baking sheet and poke 4 to 5 holes in each sweet potato with a fork or sharp knife.

Bake in the oven for approximately 60 minutes, or until soft. To test if they&#39;re done, poke them with a fork or knife. You should should feel very little resistance when inserted.

Sweet and creamy, this Japanese dessert "Sweet Potato" is perfect for fall. Double baked in the oven, the mashed sweet potato dessert is served in its own shell for a unique presentation.

Japanese Sweet Potato (Dessert)

unsalted butter

Tbsp sugar

heavy whipping cream

½ tsp pure vanilla extract

½ tsp toasted black sesame seeds

Gather all the ingredients. Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Wash the sweet potatoes carefully (the skin is edible and very nutritious) under running water. Pat dry with paper towel.

Wrap each sweet potato with a sheet of aluminum foil. Poke a few holes with a skewer (for steam to escape).

Put the sweet potatoes in the oven and bake for 50-60 minutes, or until the inserted skewer goes through all the way.

Carefully open the aluminum foil and cut the sweet potato in half lengthwise.  Make sure not to tear the skin.

While it’s hot, using a spoon, scoop out the flesh leaving a 5 mm (¼ inch) wall around the edges to create a shell. We use the shells to stuff the sweet potato puree later on, so be careful not to break the wall. You will only use 5 best-looking shells out of 6.

Transfer the sweet potato flesh onto the fine-mesh sieve and strain the flesh by pressing it with a wooden spatula. Alternatively, you can put the flesh in a food processor and make a puree (you may need to add a tiny bit of water if the sweet potato flesh is too dense).

Continue with the rest of the sweet potatoes. Collect the strained pureed sweet potato in a bowl.

In a medium saucepan, heat 2 Tbsp unsalted butter over medium-low heat. Once the butter is completely melted, add the pureed sweet potato.

Add 5 Tbsp sugar and mix well together.

Then add egg yolks one at a time and quickly incorporate into the sweet potato mixture so the egg doesn’t become scrambled egg. Keep stirring.

Gradually add ⅓ cup heavy cream, stirring continuously, and combine well with the mixture.

Add ½ tsp vanilla extract and mix until the mixture is smooth and creamy. If the mixture turns into a big lump and not the silky texture, you can add more melted butter and/or heavy cream to loosen up. Turn off the heat.

Scoop the mixture into the sweet potato shells. I use a cookie dough scooper to make the job easier (this is great for portion control, too!).

Using a offset spatula (or a silicone spatula), smooth out the surface of the filling, creating a gentle slope in the center of the sweet potatoes.

Place the sweet potato shells on a baking sheet lined with a sheet of parchment paper.

In a small bowl, whisk 1 egg yolk and brush the egg wash on the sweet potato mixture.

Sprinkle black sesame seeds on the center of each sweet potato.

Position the rack in the middle of the oven. Broil medium (500ºF/250ºC) for 3-4 minutes, or until the top starts to brown a little bit.

Remove from the oven and serve immediately.

https://www.youtube.com/watch?v=k0N3DQ4jIHc

When fall season rolls in, this popular Japanese dessert “Sweet Potato” brings a nostalgic memory to many Japanese. Double baked in the oven, the mashed sweet potato dessert is served in its own shell for a unique presentation. It’s sweet and creamy and makes a wonderful autumn dessert! 

RECIPE starts ▶ 00:49

PRINT RECIPE ▶ http://bit.ly/JapaneseSweetPotato

Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 5 sweet potatoes

INGREDIENTS

3 Japanese sweet potatoes (total weight is 800 g, 1.8 lb)
2 Tbsp unsalted butter (30 g)
5 Tbsp sugar (66 g)
2 egg yolks
⅓ cup heavy (whipping) cream (75 ml)
½ tsp vanilla extract
1 egg yolk
½ tsp black sesame seeds (roasted/toasted)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/JapaneseSweetPotato

NOTES:

#bakedsweetpotato #satsumaimo #スイートポテト#justonecookbook


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How to Make Japanese Sweet Potato (Recipe) スイートポテトの作り方 (レシピ)

How to Make Japanese Sweet Potato (Recipe) スイートポテトの作り方 (レシピ)

Easily achieve a perfectly baked sweet potato that has a crispy skin and fluffy inside. With just a little bit of butter, salt, and pepper, oven baked sweet potatoes are a fantastic side dish to accompany so many meals.

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Top Tags

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Baked Sweet Potato (How To Bake Swe...

Oaxacan-Style Baked Sweet Potatoes

Loaded Baked Sweet Potato “Healthif...

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Perfectly Baked Sweet Potato (How t...

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Baked Sweet Potato

Japanese Sweet Potato (Dessert)

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3 Easy Ways to Cook Sweet Potato in...

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The most viewed baked sweet potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine