How to Bake Sweet Potatoes

  1. 1

    Preheat oven to 200°C (400°F)

    A hot oven is key — lower temperatures produce a softer skin and less caramelisation of the natural sugars.

  2. 2

    Scrub and dry the sweet potatoes

    Scrub the skins under cold water to remove any dirt. Pat completely dry — moisture prevents the skin from crisping.

  3. 3

    Pierce all over with a fork

    Poke holes all over each sweet potato with a fork — at least 10–12 times. This allows steam to escape and prevents them from bursting in the oven.

  4. 4

    Rub with oil and season

    Rub each potato with olive oil or vegetable oil. Season generously with flaky salt. The oil helps the skin crisp and the salt draws out moisture for a better texture.

  5. 5

    Place directly on the oven rack

    Place sweet potatoes directly on the oven rack with a baking tray underneath to catch any drips. Placing them on a tray steams the underside and prevents crisping. Rack placement gives heat from all sides.

  6. 6

    Bake 45–60 minutes depending on size

    Small sweet potatoes (150–200g): 40–45 minutes. Medium (250–300g): 50–55 minutes. Large (350g+): 60–70 minutes. Test by squeezing gently — it should give, or insert a knife which should slide in with zero resistance.

  7. 7

    Rest for 5 minutes then serve

    Let rest for 5 minutes before cutting — the interior continues cooking slightly and the steam settles. Cut a cross in the top and push the ends to open it up.

Topping ideasSimple: butter + salt + pepper. Savoury: sour cream + chives + bacon. American: marshmallows + cinnamon + brown sugar (roast until marshmallows are golden). Healthy: black beans + salsa + avocado. Thai-inspired: peanut butter + lime + sriracha.

Frequently Asked Questions

Insert a sharp knife or skewer into the thickest part — it should slide in and out with absolutely zero resistance. You can also squeeze the potato (using an oven mitt) — a done sweet potato gives and feels soft throughout, not firm in the centre. The skin will be slightly wrinkled and you may see caramelised juices seeping out.
Yes — microwave is much faster. Pierce all over, microwave on high for 5 minutes, flip, microwave another 3–5 minutes until soft. The result is fluffy inside but the skin does not crisp. For crispy skin, finish in a hot oven for 10 minutes after microwaving.