Baked Sweet Potato Halves (Quick & Easy!)
These Baked Sweet Potato Halves are the fastest, no-fuss way to get this side dish on the table. They bake up with crispy skin and a fluffy interior every time, but the best part? They finish in half the time of whole potatoes. Versatile enough to serve with almost anything or pile on chili or taco meat for a full meal everyone will love without any fuss.
Servings: 6 people
Calories: 139kcal
Equipment
Ingredients
- 3 medium to large sweet potatoes pick ones of even size
- 2-3 tablespoon olive oil
- 1 teaspoon kosher salt or more for taste
- ¼ teaspoon ground pepper or more for taste
Instructions
- Preheat oven to 425º. Wash and dry potatoes. Cut in half, place on an unlined cookie sheet, and drizzle both sides with oil and seasonings. Then place cut side down.3 medium to large sweet potatoes, 2-3 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground pepper
- Bake for 25-35 minutes. If you have smaller potatoes, begin checking at the 25 minute mark and if they are really large it might take an extra few minutes.You will know that they are done when the skin is beginning to crinkle, the underside edges are browning, and the knife goes in effortlessly.
Notes
Tips & Tricks
- Try to pick as uniform sweet potatoes as possible for even cooking.
- If smaller ones are getting done before larger ones, just remove them and pop the big ones back in until they are soft.
- This recipe is very flexible depending on the size of sweet potatoes you have. Just make sure they are coated in oil with a good amount of seasonings.
Nutrition
Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 450mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16032IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
