Description
This salt-baked sweet potato recipe will change how you bake sweet potatoes forever. With just sweet potatoes, salt, and a chef-tested technique, you’ll get impossibly fluffy insides and a crisp, crave-worthy skin — no oil, no foil.
Ingredients
Scale
- 4 sweet potatoes: (6-12 ounces), any variety; choose similar-sized ones for even baking with few blemishes.
- Fine sea salt: fine-ground Celtic sea salt, Himalayan pink salt, or a mineral-rich salt like Baha Gold.
Instructions
- Preheat oven to 425F.
- Wash and scrub sweet potatoes, leaving them wet.
- Rub with salt. While still wet (with water), liberally coat sweet potatoes on all sides with the salt. The water will help it stick. Do not use oil.
- Place them on the wire cooling rack, over a sheet pan. Prick once with a fork on the top.
- Bake on the middle rack until the sweet potatoes are tender in the middle, and the internal temperature reaches 205F to 212F. Timing will depend on the size of the sweet potatoes: medium sweet potatoes take 40-60 minutes.
- Slit the top ovpen with a knife within 5 mins of removing from oven- fluff the flesh with a fork.
- Serve with desired toppings.
Notes
Optional toppings: butter olive oil, or ghee, salt, pepper, chili flakes, chili crisp, green onion, or even a tiny splash of maple syrup.
No wire rack? Bake directly on the oven rack with a sheet pan on the rack below.
Storage and meal prep: slit the top, let cool, and store sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350F oven until internal temp reaches 145F, or microwave.
Freeze individually wrapped for up to 6 months, letting them thaw overnight in the fridge.
Nutrition
- Serving Size: 1 medium sweet potato (6-8 ounces)
- Calories: 141
- Sugar: 10.2 g
- Sodium: 521.4 mg
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 32.5 g
- Fiber: 5.2 g
- Protein: 3.2 g
- Cholesterol: 0 mg
