Description
Simple oven baked sweet potatoes with crisp skins and a fluffy, naturally sweet interior, finished with butter and sea salt for a comforting and versatile dish.
Ingredients
Scale
- 4 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes, then prick each one several times with a fork.
- In a small bowl, mix the olive oil and fine sea salt.
- Rub the sweet potatoes all over with the oil and salt mixture.
- Place the sweet potatoes on the prepared baking sheet.
- Bake for 45 to 60 minutes, turning once halfway through, until tender and easily pierced with a fork.
- Remove from the oven, let rest for 5 minutes, then split open and top with unsalted butter.
- Serve warm.
Notes
- Choose sweet potatoes of similar size for even cooking.
- Do not wrap in foil if you want crisp skins.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 sweet potato
- Calories: 210
- Sugar: 7 g
- Sodium: 410 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: baked sweet potatoes, oven baked sweet potatoes, easy sweet potato recipe, healthy side dish