Master the simple but essential skill of baking a sweet potato. This healthy side can be paired with most everything, and provide a filling, slightly sweet alternative to your basic spud.
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Don’t be embarrassed; I learned how to bake a sweet potato much later in life than I should have. Had I known they were so much tastier but just as versatile as their plain potato cousins, I would have made a point of learning how to prepare them while I was still in elementary school. Oh well. Hindsight and all that.
Nevertheless, I have tried to make up for lost time by having baked sweet potatoes as often as possible. Luckily, there are so many dishes that go well with them that it’s not difficult to finish off a square meal with one of these delectable little guys.
What’s more, baked sweet potatoes can be the base of a filling lunch, depending on which fixins you add to it. You can make them as light as you would like or as hearty — it’s your call.
Why You Will Love This Recipe
- This recipe calls for just a few ingredients.
- Despite the recipe’s simplicity, these potatoes are full of flavor.
- They make the perfect side dish for every occasion.
- These potatoes are more sweet and savory than traditional baked potatoes, which make them the perfect side for kids.
Are Baked Sweet Potatoes Healthy?
- Sweet potatoes are root vegetables that are rich in fiber, vitamins and minerals.
- They are relatively low in carbs, which should satisfy many different types of diets. They are also a good source of potassium and magnesium, which helps improve brain health and blood flow.
Don’t worry, I explain what chervil is (and what it isn’t) in the FAQs section.
- 4 medium-sized sweet potatoes
- 4 tbsp butter, cubed
- 1 tbsp chervil, chopped
- 4 tsp Greek yogurt
- 2 small red onions, thinly sliced
Preheat the oven to 425°F. With a fork, poke holes into the sweet potatoes and top each with a cube of butter.
Bake for 30 minutes or until soft inside. Remove from the oven and transfer to a plate.
Let the cooked sweet potatoes cool down. Make a small cut in the top of each.
Top each potato with a dollop of Greek yogurt and garnish with the chopped chervil.
- Try different combinations of toppings, like tzatziki & feta. Or, if you’d prefer a healthier option, try chickpea and kale.
- If you don’t have Greek yogurt on hand, use sour cream or mascarpone.
- Why not have a baked sweet potato for breakfast? If you have one remaining from dinner the previous night, it can play the role of cereal and provide your diet with fiber. Top it with crispy bacon bits, scrambled eggs, shredded cheddar cheese, and a dollop of sour cream.
While baked sweet potatoes can be eaten as a snack or loaded up as a lunch, they pair nicely with an assortment of entrées:
No-Bean Keto Chili In An Instant Pot: This is a great one to pair. Both the chili and the potato are hearty and ideal for cold winter days. This recipe is paleo and whole30 friendly, too.
Juicy Boneless Pork Ribs: Another hearty dish. These ribs lose the bone but bring the juices — plus, they can be ready in no time.
Lobster Rolls: An East Coast delicacy, creamy chunks of lobster are served in a brioche bun. If you’d rather lose the bread, you could perhaps add the lobster directly to the sweet potato. (I haven’t tried this, myself, but doesn’t it sound good!)
Chervil is an aromatic herb. While it belongs to the parsley family, it is not actually parsley. It has a taste not unlike licorice or anise and is used as a finishing herb (i.e., added just before serving) so it doesn’t lose its flavor.
Yes, this can be done in a microwave. Pierce the potatoes with a fork then wrap them in a paper towel. Microwave on HIGH for 5 to 10 minutes until they are soft. Keep in mind, though, that you will get more flavor baking them in the oven!
Sweet potatoes and regular potatoes differ in taste and color. While regular potatoes have white or yellow flesh, sweet potatoes are orange in color. Sweet potatoes are generally healthier than regular potatoes. The main difference is their flavor profile — sweet potatoes are unsurprisingly sweeter than regular potatoes.
How to Store Baked Sweet Potatoes
Let the potatoes cool completely before wrapping them in plastic or aluminum. Wrap them tightly to prevent them from drying out. Then store them in a resealable bag or an airtight container and refrigerate them for up to 5 days. You can also freeze them for up to 3 months. Just let them thaw in the fridge overnight before reheating. Speaking of which, you can either microwave them (poke holes in them then heat for 1-2 minutes), warm them in the oven (unwrapped, on a baking sheet, at 350°F for 10-15 minutes), or do so on the stove (heat in a covered pan).
- 4 medium-sized sweet potatoes
- 4 tbsp butter cubed
- 1 tbsp chervil chopped
- 4 tsp Greek yogurt
- 2 small red onions thinly sliced
- Preheat the oven to 425°F.
- With a fork, poke holes into the sweet potatoes and top each with a cube of butter.
- Bake for 30 minutes or until soft inside. Remove from the oven and transfer to a plate.
- Let the cooked sweet potatoes cool down. Make a small cut in the top of each.
- Top each potato with a dollop of Greek yogurt and garnish with the chopped chervil. Enjoy!
Tips & Notes:
- Chervil is an aromatic herb. While it belongs to the parsley family, it is not actually parsley. It has a taste not unlike licorice or anise and is used as a finishing herb (i.e., added just before serving) so it doesn’t lose its flavor.
Recipes written and produced on Food Faith Fitness are for informational purposes only.