The BEST and QUICKEST Way to Bake A Sweet Potato

Ingredients

• 2 large Sweet Potatoes (washed, scrubbed, dried, cut lengthwise)
• 2 tablespoons Olive Oil (extra‑virgin, for coating potatoes)
• 1 teaspoon Paprika (smoked or sweet)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt (kosher or sea salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Cinnamon (ground)
• 1 tablespoon Unsalted Butter (optional, added after roasting)
• 1 teaspoon Brown Sugar (optional, for extra sweetness; can substitute honey)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Wash the sweet potatoes thoroughly, scrub the skins, then pat completely dry with a clean towel.

   Time: PT3M

3. Cut in Half

   Place each sweet potato on a cutting board and slice lengthwise down the middle to create two halves.

   Time: PT4M

4. Season the Flesh Side

   Lay the cut sides up on a sheet pan lined with parchment paper. Drizzle 1 tbsp olive oil over the flesh, then sprinkle the paprika, garlic powder, salt, black pepper and cinnamon. Rub the seasoning into the flesh with your hands or a brush.

   Time: PT3M

5. Season the Skin Side

   Flip each half skin‑side down, drizzle the remaining 1 tbsp olive oil over the skin and rub to coat evenly.

   Time: PT2M

6. Roast

   Place the pan in the preheated oven and roast uncovered for 35–45 minutes, or until a fork easily pierces the flesh and the edges are caramelized.

   Time: PT40M

   Temperature: 400°F

7. Finish with Butter and Sweetener

   Remove the pan, flip the potatoes skin‑side up, and immediately place a small pat of butter on each half. If desired, sprinkle a pinch of brown sugar or drizzle a tiny drizzle of honey.

   Time: PT2M

8. Serve

   Transfer the roasted sweet potatoes to a serving platter and enjoy as a side dish.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

41 g

Fat

5 g

Fiber

5 g