I eat a lot of sweet potatoes. Breakfast, lunch, or dinner, I find myself constantly finding excuses to sneak them into my meals. I’ve cooked sweet potatoes in a ton of different ways, everything from baked potatoes to making sweet potato chips.
Once I discovered by far the easiest and most tasty way to cook a sweet potato, my consumption of sweet potatoes kicked up to an even higher gear.
The method I found makes cooking a sweet potato pretty easy. Simply bake the sweet potato whole between 45 minutes and 1 hour at 450F. That’s it – no cutting, no pre seasoning, no poking holes, just stick them in the oven and let them bake.
Sounds pretty easy, but is it too good to be true? Nah.
Sweet potatoes, or yams, as contain a good bit of natural sugars. When you bake a sweet potato at high heat, those sugars start to caramelize and separate the insides from the skin. The end result is a soft inside with a caramelized sweetness that I’ve never been able to recreate before discovering this method.
Don’t believe me? Give it a shot yourself. It’s really that easy.
Here is a view of the step by step process on the easiest way to cook a sweet potato.
As mentioned, I usually set my oven between 450F – 500F. My goal is always to try and burn the outside skin. So don’t worry when they are removed from the oven and it looks burned – the potatoes will be totally fine on the inside.
All I did was wash my sweet potatoes and placed them on a tray. That’s it. Nothing else needed.
I placed them in the pre heated oven on the middle rack.
I let it cook for just around an hour. You can see the color difference of the sweet potatoes from before they went into the oven, to when I pulled them out. The goal is for the caramelized sugar to be bursting out, which you can see if you look closely. The sweet potato skin should crackle when pressed with a fork.
Upon cutting it open, notice just how soft it cooked on the inside. If you look closely enough you’ll see the insides are also separating from the skin.
The part by the skin also has the best taste in my opinion. That’s where all the sugars consolidate and really change the flavor.
The best way to season it? Keep it simple.
I use grass fed butter and black salt. That’s it. But if you’re looking to ramp up the flavor, check out these delicious seasonings to pair.
This recipe is one of my go to given how easy it is to make and how delicious it comes out afterwards.
Even if you are not usually a sweet potato fan, give this recpipe a shot and you might find yourself surprised to be making these on the reg.