Baked Sweet Potato

Think you can only bake russets? Think again! This buttery Baked Sweet Potato is worth waiting for.

When I was a kid, my mom made us baked potatoes at least twice a month. It was such an easy side to almost any meal, and we could load them up with butter, cheese, and anything else we wanted. But one day, she made baked sweet potatoes, and my tater-tasting experience was forever changed.

Baked sweet potatoes have all the savory seasonings of classic baked russets, but with a colorful twist. The warm, earthy, and sweet taste of sweet potatoes harmonizes with salt, pepper, garlic, and onion to fashion a delicious side that can satisfy all your cravings for savory sweetness. I know they always satisfy mine!

But the fun doesn’t stop in just baking them. Once they’ve been made, baked sweet potatoes are practically begging for some yummy toppings to make them even more decadent. I like to add either a pat of butter, or a scoop of plain yogurt or sour cream. My mom once put applesauce on hers, which I thought was genius. Ultimately, it’s up to you how you dress up your sweet potato, and there’s no shame in eating it plain too. Feel free to bust out this recipe when your family wants a baked potato bar. That way, each loved one can build their baked sweet potato the way they want.

Are yams the same as sweet potatoes?

No. Although they’re often confused, even in supermarket settings, yams are distinctly different from sweet potatoes. While they are also root vegetables, they have a lighter, almost white color—whereas sweet potatoes are typically orange—and a milder flavor. They also tend to be starchier, with a thicker skin than sweet potatoes. Can you bake them in the same way? Sure, but they will turn out different, and you might need to cook them for a little longer to get the right tenderness.

How do I store leftovers?

Let your baked sweet potatoes cool to room temperature, and then transfer them to an airtight container. From there, you can either refrigerate them for 2-3 days or freeze them for up to 3 months. Thaw them in the fridge overnight and then reheat in the oven at 350°F for 15-20 minutes.

Similar recipes to try

As a sweet potato fanatic, I have found many brilliant ways to whip up these precious and pretty taters. So, you’re not limited to just baking them! Two of my favorite versions are Mashed Sweet Potatoes and Air-Fryer Sweet Potato Fries. The first is creamy and goes great with dishes like Keto Chicken-Fried Steak or Keto Pork Chops. But the second is crispy and goes better with Low-Carb Buffalo Steak Bites or Keto Taco Cheeseburgers.