The perfect baked sweet potato is simpler than you think. Lightly oiling the skin and sprinkling with a touch of sea 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 small or medium sweet potatoes
  • ½ tsp. coconut oil
  • Pinch of sea salt


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

Nutrition Information

  • Serving Size: 1 potato
  • Calories: 124
  • Fat: 2g
  • Sodium: 180mg
  • Carbohydrate: 26g
  • (Fiber: 4g
  • Sugar: 6g)
  • Protein: 2g


© The Real Food Dietitians

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