How to cook sweet potatoes that will yield the absolute BEST sweet potatoes you’ve ever tried in your life:
Hot, caramelized baked sweet potatoes
These 3 easy tricks will revolutionize the way you think of sweet potatoes – If you’re anything like me, prepare to become completely obsessed.
And if you think there’s no way you could love sweet potatoes more than you already do, just wait.
It’s highly likely you’ll suddenly find yourself craving sweet potatoes at every single meal and dreaming about them between meals as well. If you think I’m exaggerating… this is something you just have to try in order to believe the shocking difference in results.
Instead of only slightly sweet or unevenly cooked sweet potatoes, these three small changes in how to cook sweet potatoes will yield sweet, sticky, wonderfully caramelized sweet potatoes that taste almost like candy.
Sweet, sticky, gooey, candy-like sweet potatoes…
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Okay, so if I’ve caught your attention, here are the 3 tricks!
Trick One:
Choose thinner sweet potatoes.
I know this sounds counter-intuitive, and conventional wisdom will tell you to go for the fattest, juiciest-looking sweet potatoes at the store, ignoring the picked-over, anemic, and shriveled ones. But that would be a mistake, and here’s why:
While baking, the heat will evenly cook even the very center of the thinner potatoes, getting them all hot and caramelized; whereas with the fat potatoes, the outsides will be done well before the centers have a chance to cook through.
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(That middle sweet potato is the perfect size and shape.)
Trick Two:
Don’t just poke a few holes with a fork; use a large knife to slash about a third of the way into the potato 8-10 times on both sides.
Why this works: It helps the heat get all the way into the centers of the potatoes, once again ensuring they will cook evenly.
It also allows moisture to escape so you don’t end up steaming the potato and getting stuck with a watered-down result.
Trick Three:
Cook longer and hotter.
Just like with my tutorial on How To Cook Spaghetti Squash, you want to forget the tutorials that tell you to bake at 350. Go big or go home.
How big?
I’m talking 450 F – a full hundred degrees more. And start the potatoes in a non-preheated oven, which will cook them more evenly while also saving energy.
Baking at a higher temperature will really caramelize the natural sugars in the sweet potatoes.
Sweet Potato Recipes:
My all-time favorite way to enjoy the baked, caramelized sweet potatoes is slathered in tahini.
Please please please try it this way, at least once in your lifetime!
Seriously, you will not regret it!!!
One of the best things about sweet potatoes is that they can be frozen and then thawed quickly any time you haven’t made a meal and come home hungry.
I’m pretty sure there are at least seven pyrex containers of roasted sweet potatoes in my freezer right now, and I don’t expect the containers to be there for long!
Leftover roasted sweet potato? Use it up in my favorite Veggie Burger Recipe!
How To Cook Sweet Potatoes
Ingredients
- Sweet Potatoes
- Large Knife
- Parchment Paper
- Toppings of choice
Instructions
- Be sure to use parchment paper to line the pan. As they caramelize, the sweet potatoes release their natural sugars, which can be a pain to clean if you don’t line the pan. With parchment, you can just throw the paper away, making cleanup super easy.Line a baking pan with parchment paper, and set aside. Start with thin, evenly shaped sweet potatoes. Slice the knife into each sweet potato 8-10 times per potato, going about a third of the way down with each cut. Place potatoes in the pan, then place the pan on the oven center rack. Now turn the oven on to 450 F. Bake 30 minutes, then turn (unless they are very small, they’re probably not done yet) and continue to bake until sweet potatoes are soft and you can see that some of the natural sugars have spread onto the parchment paper (see photo). This means the potatoes are starting to caramelize. Sweet potatoes can be served immediately, or you can refrigerate or even freeze for a later date. Serving suggestions are listed in the post – my favorite way to eat roasted sweet potatoes is covered with tahini.*Instant Pot Version: Place the steamer rack in the Instant Pot and add 1 cup of water. Place 3 medium sweet potatoes onto the rack, and cook on high manual for 20 minutes. Finally, do a natural pressure release. Thanks to reader Jamie for creating this version and letting us know how to cook sweet potatoes in an instant pot!View Nutrition Facts
Notes
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Pixie @ Cheerfully Vegan says
Ah, perfect! Today I was going to bake a 10-lb bag’s worth that I got at Costco (so much for selecting skinny ones), so perfect timing. I usually bake them at 400, so I guess I’ll ramp up the temp this time. Cutting into them sounds like a perfect plan. When done like this, do they not bubble out all of the sweet juices that puddle under them and turn to rock afterwards? I really bake them a long time until the centers are soft, so they make a mess on my foil-covered pans.
Katy says
I wouldn’t ramp up the temp I burnt all mine at 450. checked after 30 minutes turned temp down I might have to start over
Julie Dove says
Did you start at 450 or preheat it? It should not be a problem if you start it at 0 and then turn the oven on when the sweet potatoes go in. I’ve made them this way and have never had an issue, even with tiny potatoes. Even asparagus wouldn’t burn that quickly if the oven is not preheated.
charlotte says
Some ovens use both the top element (broiler) and the bottom element while preheating. This may be why your potatoes burned.
Geoffrey Levens says
Tip #4:
http://www.thekitchn.com/this-one-tip-helps-you-cook-the-sweetest-sweet-potatoes-101646
“Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures. According to food scientist Harold McGee, this enzyme happens to work best when the sweet potato is between 135°F and 170°F.”
So first bake at the above temp until starting to get soft (by then the enzymes are likely exhausted) you will maximize the sugar content. THEN crank it up to 11 (see Spinal Tap)
Michelle Bross says
Some amps only go to ten but mine goes to 11. 11!!!!
D J HIXSON says
what are you saying, “crank up to 11”
Miri dahan says
So simple yet fantastic! Upgraded my sweet potatoes!
It’s my favorite kind of recipy – simple, yet delicious
Ellen @ My Uncommon Everyday says
Your tip about slashing them reminds me of the hasselback sweet potatoes I make! They definitely do get super tender. And 1000 times YES to cooking them at high heat. I ❤️ sweet potatoes.
Marina @ A Dancer's Live-It says
LOVE these tips Katie!! I’ve been baking them at 350 and wondered why they never turned out rhe way I wanted to. Cannot wait to try baking them again now with these tricks!
Aleeha says
…baked sweet potatoes… I need to try this method!
Aleeha xXx
http://www.halesaaw.com/
Charmaine Ng says
Great guides! Like your thinner sweet potato suggestions, I’ve begun to buy smaller ones. No need to chop them up, just shove them into the oven and they still cook pretty quickly.
-Charmaine
http://charmainenyw.com
Casey the College Celiac says
I’m definitely going to try “stabbing” my potatoes more the next time I bake them. 😉 And baking at high temps always makes them so gooey and delicious!
Deanne says
Absolte wow! I tried this straight away for Lunch and used 2 sweet potatoes as my husband was due home for lunch ( I did brush with olive oil and DRIZZLE a little raw honey over the top slits) … I thought it would be a boring lunch on its own but ymmy plus… slightly crunchy skins and caramelised juices .. my husband was LATe coming home so poor thing.. there was none left .. I ATE THEM BOTH they were so good LOL – that’ll teach him to be late .. But he made me promise to cook more tomorrow so he can try . A simply , delicious and healthy lunch.. and I was full ( no wonder eating 2 )
Thanks Katie.. awesome stuff!
CAROL J SHOOK says
I USUALLY BAKE MY SWEET POTATOES ON TOP OF THE STOVE . I HAVE WATERLESS COOKWARE AND THEY COOK BEAUTIFULLY. I LIVE ALONE AND IT SAVES FROM TURNING ON THE BIG OVEN. BUT YOUR IDEAS SOUND REALLY LIKE GOOD ONES IF COOKING FOR MORE THAN ONE PERSON. THANKS FOR THE TIPS. BY THE WAY MY POTATOES GET DONE ARE VERY SWEET. THE SUGAR OOZES OUT INTO MY SAUCE PAN & BURN ON THE BOTTOM. BUT OH SO GOOD
Sara @ Last Night's Feast says
Thanks for posting this! Happy Thanksgiving!
Bing says
You were not kidding! I made these last night and the sweet potatoes did caramelize so well that they were perfect as is and I did not actually put anything on them. My sweet potatoes were double the size of what you showed above so it took about 1.5 to 2 hrs, I think. The leftovers, I put in the refrigerator and they are going fast. Again, no toppings what so ever and eating them cold. Perfect, healthy dessert for me!
HAPPY THANKSGIVING!!!
Ariel says
great tips! I’m a big fan of your recipes
I’ve heard about quinoa brownies a couple times, do you have a recipe? If so, please share!
Have a great Thanksgiving, I will definitely try this recipe!
Julie Dove says
Maybe try quinoa flour in one of her recipes like the almond butter brownies?
Aubrey says
Thank you!! I will totally use these!:)
Laura says
I’ll definitely try them with tahini. My favorite way is with plain yogurt and salt! So good!
Bites for Foodies says
I’ve heard of (and used) most of the tricks, and they work! They only one I haven’t tried is not placing them in a preheated oven. Side note, roasted caramelized sweet potatoes (and cauliflower!) are to die for!!
Leslie Felton says
When you say “bake 30 minutes, then turn”, what exactly do you mean? Rotate the pan 180 degrees? Turn the potatoes upside down?
Thanks!
Julie Dove says
Turn the actual sweet potatoes so they cook evenly on both sides.
Brett says
Like flip over. Cook in one side, turn (ie flip, ? ) so the other side gets cooked/browned too.
Ashley says
I did this just today! I took advantage of the prices ($.88/lb.) on sweet potatoes and baked up a whole bunch of them this afternoon. This week my lunches will be especially good 🙂
bethany says
Hi Katie. this is unrelated to the post but helping you (or anyone else!) can help me out. I want to buy your new cookbook for my mom for Christmas but she’s a grain free vegan and i’m not sure how many, if any, of your recipes in that book are grain free. So if you could let me know (ASAP please!) how many recipes that she could even use i’d greatly appreciate it….I don’t want to get her a book that she wont be able to use ’cause that would be a terrible waste =( Thanks bunches!
Julie Dove says
Hi, definitely there are some grain free recipes in there, including a whole chapter on shakes and smoothies! But it is an ebook, just wanted to clarify, and some of the recipes such as the oatmeal chapter and baked good chapter, do have flour, so maybe it wouldn’t be the best fit for her 🙁
Donelle Honabach says
Crock pot! Perfect every time.
Cheryl says
Tried this today and Katie’s advice is right on- will be baking them this way all the time! Delicious plain!!! Now where can I buy affordable tahini??
Julie Dove says
Whole Foods brand is really good. Still expensive, but a little goes a long way with tahini.
Sabrina says
haven;t tried this before but love sweet potatoes so will definitely try this method, thank you for sharing this!
Cassie Tran says
Peanut butter and cinnamon are the BEST with sweet potatoes! No wait, chocolate is! No, granola is! Heck, ANYTHING with sweet potatoes are the best. Now I’m getting SO hungry!
Elizabeth says
So funny, I have an old glass bottle that, in the 1950s held Skippy peanut butter. It has a recipe for sweet potatoes with peanut butter, which I always thought sounded like a gross idea some marketing person had come up with to try to sell peanut butter before it got popular. But reading that a modern person thinks sweet potatoes and PB are a good idea – maybe I’l try that 60+ year old recipe after all!
Kathryn says
This is a really good method! I would always roast at 400, or even 425, but never at 450- it makes a delicious difference!
SP says
Oh! I can’t believe I’ve never thought to cook SPs like this (I cook pretty much all veggies at 450, haha). I normally make SPs in the slow cooker, but this sounds even better!
I love putting peanut butter and sesame seeds on them — yet I’ve never thought to try tahini. Great tip!
Becky terry says
Peanut butter and sesame seeds! Also brilliant!
Bing says
Just made these again and would like to freeze some for later. Do you freeze the sweet potatoes with skin on? Thanks!
Julie Dove says
Yes you can! Unless you aren’t planning to eat the skin.
Cynthia M. says
Thanks for the tips. Never thought of freezing portions… as I live alone that might be great.
I like to slice them in half long-wise, rub the cut surface with oil… and bake at a high temp… Then I get carmelized goodness on the whole surface, and I only usually eat half anyway.
Never thought of Tahini…mmmmm…will have to try.
Diana says
I just baked a sweet potato using your tips and it came out amazing! I was skeptical that tahini would taste good but I took your advice and tried it, wow what a great flavor combination! Thank you!
Krithika says
I’m trying out the GM diet and was looking for a good way to cook up a potato or sweet potato. Saw this and and knew I had to try. I baked one up yesterday night so I could bring it for breakfast this morning. I wish I could have eaten it right out of the oven, smelled so good! Chomped down the whole thing with a touch of tahini and lemon juice on top. So good!! I will be trying this again!
Geoffrey Levens says
I have found that starting with a long, long temp bake first, to convert the starches to sugars and THEN go hot/big to caramelize works even better! 250 or even 200 for a couple hours, until fork soft then crank it up for a little while…. There’s an enzyme in them that activates with heat and does the conversion but as soon as it gets too hot, the conversion of starches to sugars stops! So low and slow then hot and fierce.
Becky terry says
Tahini! Brilliant!
Jenna says
Thanks for the great tips 😉 Plus, I had no idea you could freeze sweet potatoes so easily…do you cut them first or freeze the cooked sweet pot in its entirety?
Jason Sanford says
Either!
Joanne says
I absolutely LOVE sweet potatoes with tahini!! It’s one of my favorite food combos! I have yet to try baking these with your tricks though, but I’ll get to it one of these days!
kristin says
thanks! i’ll definitely try this technique!
Green Trees says
This worked perfectly for me! Followed exactly as written. Thank you!
Nicki Green says
I have a baked sweet potato topped with almond butter and a sprinkle of cinnamon every morning. I also have added sliced bananas or raisins. Filling, nutrition without the carb crash from boxed cereal and gluten and dairy free.
H Wiese says
I didn’t care for cutting them this way. I like to bake them them remove the skin to mash. It was really difficult to get the skin off and they were dried out. Not very satisfying.
Simon says
Some good tips, but sorry if your one tip is to cut with a knife don’t show pictures of the finished product that wasn’t poked/cut. That one actually looks better.
Julie says
How long should I continue to cook the sweet potatoes after turning ? Could you give me an approximate time? Thanks!
Jason Sanford says
It really depends on the size! And your oven and personal preference 🙂
Natalie says
Hello,
Do you have any recommendations on how best to reheat these sweet potatoes after freezing them?
Thank you!
Natalie
Jason Sanford says
Oven or microwave both work!
Clyde Bain says
Daddy was from Louisiana and learned to cook with a woodstove. At home he would cook them at 425 until they shrivled a bit.
Dee says
YEAH, a sweet potato that is evenly baked.
Kathryn says
Can I bake a russet potato the same way
Maret says
I am looking forward to trying your method, but I’m confused by the accompanying photos. The instructions state (and photos show) cutting the sides, but the photo of the 2 halves (slathered with tahini?) doesn’t appear to have those cuts. Am I missing something? Or was that potato baked without the side cuts for a nicer visual presentation?
Barbara says
I like the way you suggest cooking sweet pototos with the slicing. However you show an equal number of photos without the slicing, which is correct ? A picture is worth a thousand workd
Hannah says
Any advice for doing this in a crock pot?? On high for several hours?
Jenny says
I know this is a little late after the post, but I got some gorgeous purple sweet potatoes, and they were so good with this recipe. They are SO COOL that I feel like there must be something else I can do with them. Does anyone have ideas for me? They are really really purple. Thank you!
Jason Sanford says
Any recipe that calls for sweet potatoes! https://chocolatecoveredkatie.com/tag/sweet-potato/
Elizabeth says
Does the 30 minutes start from when you put the potatoes in the oven, or when the temp reaches 450?
Jason Sanford says
When you put the potato in. But different sized potatoes will take different amounts of time so there’s really no set amount of time. The 30 minutes is a usual!
Alice says
My parchment paper says it’s only safe to 420 degrees, should I use something else instead?
Jason Sanford says
Hmm, I’ve never had a problem with mine and always bake at super high heat. But your comment made me look on the box, and mine says that too. Maybe they have to say it for legal reasons? In any case, I will still cook with mine the same as usual because I’ve never had an issue, but if you’re worried then maybe use aluminum foil? I did also find this from the Cooks Illustrated website in case it can be helpful:
“Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees. But we occasionally recommend using this liner for bread and pizza baked as high as 500 degrees.
Phone calls to manufacturers, including Regency and Reynolds, put any safety worries to rest: Using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.”
Naomi says
Do you slice them before putting in the instant pot or leave them whole?
Jason Sanford says
I would probably slice them, but maybe google how others do it?
Drew says
Hey there. For the Instant Pot, should we also slice into the potatoes 8-10 times? Thanks much in advance!
Patti says
I want to make these tomorrow night but there will be a space of 35 minutes for another dish to cook at a lower temreature. So how do I heat these up again after they have been out of the oven for at least 35 minutes?
Thanks!
olivia says
Can this be done in the microwave?
Jason Sanford says
Sure of course you can cook sweet potatoes in the microwave 🙂
Olivia says
Haha thanks, I meant with the slats. I’m an expert at exploding things in the microwave ??
Howie W. says
Where do you get parchment paper that’s good to 450 degrees F.? All I’ve found are good to 420.
Jason Sanford says
I’m not a professional, just speaking from experience that I think parchment paper companies say this just to cover themselves. Chowhound, Cooks Illustrated, and other reputable sources all say it’s ok to cook at higher heats, and I always have. But it is absolutely your call, and do not take my words as those of a professional. Here is what Cook’s Illustrated has written: “Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees. But it’s true—we occasionally recommend using this liner for bread and pizza baked as high as 500 degrees. … Using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.”
Di-Di | The Foxy Flexitarian says
I grow my own sweet potatoes and when you harvest them there are always thinner ones. As you say, these are by far the best ones to cook. Thank you for the wonderful post, Katie.
Dawn says
I just purchased the ebook. May I have a PDF copy?
Thank you
Jason Sanford says
Sending right now. Let me know if you don’t see it!
Jason (media relations)
TJ says
Katie, I read this article last fall and standard sweet potatoes are awesome with these tips. ….I’ve
been using these tips ever since. However, I tried the tips today with Japanese sweet potatoes and the results were very dry. Should I have changed the temp setting for the texture of the Japanese sweet potatoes?
Debra says
Hi there. Does this method also work on fat yams?
Jason Sanford says
Yes 🙂
Lisa says
Cooking sweet potatoes like this is a total game changer! I love sweet potatoes and now even more so. I tried serving with tahini and it is so delicious.
Adriana says
Ok, I admit, I thought the tahini thing sounded weird but I was open…. I tried it and I’m never going back. I don’t think I can eat a sweet potato/yam WITHOUT tahini ever again!
And these tricks totally worked.
Jameca Hall says
OMG!!!!!!! THIS IS THE BEST THING THAT EVER HAPPENED TO ME THAT WAS SO DELICIOUS I AM OBSESSED!!!! THANK YOU SO MUCH
Jacque says
I enjoyed this article regarding baking the sweet potatoes.
When freezing should you scoop out the sweet potatoes or freeze in the shins? Which is best?
Thankyou
Jason Sanford says
Either – if you plan to peel, then do so before freezing. But if you plan to eat the skins that’s fine too. We personally like to eat the skins 🙂
Jason
Liv12♥ says
Hi Mr. Jason, are you and Katie sisters? You love her blog and are very helpful on CCK! Please send her all my love!!!!
MELANIE HOLM says
Hi Jason & CCK community: how do you reheat? Do you microwave (covered? uncovered?) from frozen or thaw in the fridge first?
Many thanks,
Mel
Sarah Maxwell says
Could someone please provide directions for using frozen sweet potatoes? What thawing/defrost techniques have you tried? How long & oven temp for re-heat? Anyone tried re-heat in microwave, etc.
Thanks muchly!!
Mandy says
I love sweet potatoes too! I won’t turn the oven on though, to roast just 2 of them. My tip is to roast as many as you can for up-coming meals too so you don’t waste energy….and then lunches and dinners are almost ready whenever you want! No starting from scratch each time. Roast some heads of garlic at the same time too! Always great in sauces and toppings!
Paul Sconfienza says
Love sweet potatoes so will try this method. How do you make tahini sauce?
CCK Media Team says
Just plain tahini, spread on the sweet potatoes :). Or you could thin it out with water or sesame oil if needed, and maybe a little lemon juice.
Tess Stahl says
I’ve made these with this recipe several times now and they’re wonderful every time. The only time I had the skins burn was when I left them in too long.
Thank you!
Andrea says
Omg, tahini on the potato is a game changer! Thank you
Melissa says
Lunch is served! I was skeptical b/c there is nothing wrong with my method for baking sweet potatoes but the picture of your sweet potatoes Katie is what lured me to try a new way. And I am so glad I did! What could be easier than slicing, ripping off a piece of parchment paper, tossing in the oven with timer on and then going to find something else to do in the meantime? Absolutely delicious and yummo.
Anne Z says
When do I start keeping track of the 30 minutes? Right when I turn on the oven, or when the oven has reached 450°?
jeanette breznau says
I really like this info…very well presented…clear, well labeled and written and clear. thank you very much!
Penny T Jones says
If cooked in the Instant Pot, do you still cut thru them like you do for the oven?
Thanks
Amanda says
This recipe is amazing! Made it last year and glad I remembered where this yummy recipe was on the WWW! 😂 question: last time I cut the slits, flipped the potatoes, cut again. Is that right?? Just made it a little difficult to get the skins off. 🙂 Or do we just cut one side?? thanks!!!