This Baked White Sweet Potato recipe is simple, hearty, and packed with natural flavor. It’s a nutrient-dense side dish that pairs well with your favorite proteins, soups, or a fresh salad.
About This Recipe
You can never go wrong with a classic baked potato. And one of my favorites white sweet potatoes! They’re like the perfect mix between a russet potato and a regular sweet potato since they’re still sweet and creamy, but have a starchier texture that makes them great for baking.
This recipe is truly so simple (it’s not even really a recipe), but I just thought I would share how I bake these potatoes each time so they turn beautifully golden on the outside while staying fluffy and tender on the inside.
Enjoy these baked white sweet potatoes plain, topped with butter and herbs, or loaded with your favorite fixings. They pair perfectly with your favorite grilled protein, soup, or salad and the whole family will love them!
For more delicious potato side dishes, try my Healthy Scalloped Potatoes, Roasted Sweet Potato Halves, Lightened-Up Roasted Baby Potatoes, or Super Simple Roasted Sweet Potatoes.
Ingredients and Substitutions
- White sweet potatoes: White sweet potatoes are slightly less sweet than the orange variety, with a creamier, more starchy texture that makes them perfect for baking. Make sure to wash, scrub, and dry the potatoes well. Each of my potatoes weighed about 130g.
- Olive oil spray: Or any other cooking oil you prefer, like avocado oil.
- Sea salt: I kept this recipe simple with just salt, but feel free to add additional seasonings if you prefer.
Dietary Adaptations
Naturally gluten-free and dairy-free.
How To Make
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper, and spray with a mist of olive oil.
- Wash, scrub, then dry the sweet potatoes. Spray with a light mist of olive oil.
- Place the sweet potatoes cut-side down on the parchment paper and sprinkle with salt. Roast them in the pre-heated oven for about 40 minutes (depending on the size of course). When they’re done, they’ll be very tender when you poke them.
Serving Suggestions
This baked sweet potato is perfect for serving with just about any meal! A few of my favorite pairings include:
- Rosemary Garlic Pork Tenderloin
- Air Fried Yogurt Marinated Chicken
- Balsamic Grilled Flank Steak
- Easy Blackened Chicken Tenderloins
- Best Marinated Flank Steak
- Herby Mediterranean Grilled Chicken Tenderloins
For More Delicious Potato Recipes
- Lightened-Up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Macro Friendly Loaded Smashed Potatoes
- Smashed Potatoes with Creamy Chimichurri
- Healthy Scalloped Potatoes
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Baked White Sweet Potato
Ingredients
- 2 medium sweet potatoes washed and scrubbed (each of my potatoes weighed about 130g)
- 1 tsp olive oil spray 5g
- Few pinches of coarse or fine sea salt
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper, and spray with a mist of olive oil.
- Wash, scrub, then dry the sweet potatoes. Spray with a light mist of olive oil.
- Place the sweet potatoes cut-side down on the parchment paper and sprinkle with salt. Roast them in the pre-heated oven for about 40 minutes (depending on the size of course). When they’re done, they’ll be very tender when you poke them.
Notes
Nutrition
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