Whole Roasted Sweet Potatoes

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Whole Roasted Sweet Potatoes

Unlike white potatoes, sweet potatoes are firm and somewhat grainy. They’re closer in texture to butternut squash or a turnip than a white potato, which is why they take a bit longer to cook. Also, their skins can be tough and lumpy. Make sure to give them a good scrubbing to make the skins palatable.


  • 4 medium sweet potatoes (uniform in size)
  • 2 tablespoons vegetable oil (or olive oil)
  • 2 tablespoons butter (or to taste)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Optional: paprika or cinnamon sugar

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 425 F. Place a sheet of foil on the oven rack or line a baking pan with foil.
  3. Scrub the sweet potatoes thoroughly and rub vegetable oil all over each potato. Prick each potato in several places with a fork to aerate.
  4. Arrange the potatoes on the foil and bake for about 45 minutes, or until they are fork-tender.
  5. Cut a 1 1/2-inch “X” in the center of each baked sweet potato. Hold a potato with a potholder and press upwards until the filling “bursts” up through the cuts. Alternatively, cut the baked sweet potatoes in half lengthwise to serve.
  6. Top with butter and sprinkle with salt and pepper or paprika or a mixture of cinnamon and sugar.
  7. Serve and enjoy!