The perfect baked sweet potato is simpler than you think. Lightly oiling the skin and sprinkling with a bit of salt makes for a crisp skin and tender inside. These can be made ahead, refrigerated then reheated when on the menu to save time later in the week.

Prep: 10 minsCook: 45 minsTotal: 55 mins
Servings: 4 potatoes 1x


  • 4 medium sweet potatoes
  • 12 teaspoons coconut oil (may substitute olive oil or avocado oil)
  • Coarse or fine salt


  1. Preheat oven to 375°F.
  2. Wash the  potatoes and pat dry. Rub the potatoes with oil and sprinkle with salt.
  3. Place potatoes on a baking sheet and bake 45-60 minutes or until fork-tender.
  4. Remove baking sheet from the oven and serve. Leftovers may be stored in an airtight container in the fridge for up to 4 days.


Do not pierce the flesh of the potatoes with a fork or knife before baking. This will cause the flesh to leak from the skin and burn on the pan.

Nutrition Information

  • Serving Size: 1 medium
  • Calories: 155
  • Fat: 2 g
  • (Sat Fat: 1 g)
  • Sodium: 55 mg
  • Carbohydrate: 30 g
  • (Fiber: 5 g
  • Sugar: 10 g)
  • Protein: 3 g
  • Cholesterol: 0 mg


© The Real Food Dietitians

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