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Baked Sweet Potatoes

See a healthier take on classic baked potatoes. See more

READY IN 1¼ hrs

Baked Sweet Potatoes

Read Reviews (303)

"Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!" — JENNCOOK

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Original recipe makes 4 servings Change Servings

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano

2 pinches salt
2 pinches ground black pepper

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Directions

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 5 mins
READY IN 1 hr 15 mins

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These were sooooooo delicious, but I did a few things different. Like other users, I cut the potatoes into smaller pieces, about an inch. They only took about 40 minutes to cook. I was out of oregano, so I just stuck with the olive oil, salt and pepper, but I added 2 garlic cloves (crushed), and half of a yellow onion, diced. OMG was it good! Thanks for the recipe. I've never done sweet potatoes like this, so I'm very glad I found this recipe. ***Update*** I made these with some cheddar cheese sprinkled on top for the last 15 minutes or so. So yummy!

—Daniél M.

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Most Helpful Critical Review

Dec 17, 2011

I love sweet potatoes but this dish didn't wow me. The potatoes took forever to cut up. I sub'd rosemary for the oregano (not a fan of oregano). Stirred a few times during the baking time for even cooking. Not sure what I could do differently but I imagine this would taste better if caramelized some.

—Snowflake

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425 Ratings

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Oct 22, 2006

I made this recipe exactly as written. The only thing I changed was that I cut the peices a little smaller ( 1.5 inch cubes) I covered them for the first 20 minutes then baked for an additional 30 minutes. They were SO DELICIOUS! I love oregano and I was surprised to have it on sweet potatoes, but it was fantastic. I shuffled the potatoes around 3 times during baking so that they wouldn't be hard on the bottoms.

—tomato-tomata

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Jan 17, 2007

After following the directions, I thought there was to much oregano taste. So I tried it again by bumping up the salt & pepper to 1 teaspoon each and the oregano to 1/2 a teaspoon. I dump everything into a large bowl and mix it all by had to get the potatoes well coated, then bake as directd. I do not turn them over. YUM. Now it is one of my favorites.

—Althea C.

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Feb 04, 2011

Great recipe and a nice change usual sweet, sugary sweet potato side dishes! I love sweet potatoes so roasting them like this was not only tasty, but just as easy as wrapping them in foil and baking them. I cut the potatoes into small pieces, opted for rosemary vs. oregano and sprayed my baking dish with a little Pam before baking. I also upped my oven temp. to 400. I turned them a few times during baking and they were done in about 45 minutes. Excellent with grilled pork tenderloin.

—Jillian

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Dec 19, 2007

These were a big hit with my fiance. He hates sweet potatoes, but I pressed on and tried them anyway. I'm glad I did because he requests these time and again. The only thing I do differently is to poke holes in the potatoes and put them in the microwave for a few minutes to soften them up before cutting into cubes. The first time I made them it took me 30 minutes to cut up two large sweet potatoes and my hands were cursing me afterwards.

—Emily

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Sep 11, 2005

Excellent! What a great healthy way to make sweet potatoes. I agree with others that it was nice to see a sweet potatoe recipe that did not call for brown sugar! The whole family loved this (husband and 21 month old daughter) I will make this again and again. I used rosemary instead of oregano and season salt instead of regular salt. **** I have made this recipe with both the oregano as called for and the rosemary as many reviewers recommend and the rosemary is MUCH better.

—Heaven

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Oct 19, 2006

Love this. I was looking for a healthy way to prepare sweet potatoes, and this is it. Tastes nice as written, but I now add Hungarian Paprika to give it some kick. Cayenne works as well. Also, if you want just a little sweetness to this, without making the candied version, some carmelized onions mixed in after baking tastes marvelous!

—Jessica

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Nutrition

Calories
321 kcal
16%

Carbohydrates
61 g
20%

Cholesterol
0 mg
0%

Fat
7.3 g
11%

Fiber
8.9 g
35%

Protein
4.8 g
10%

Sodium
286 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Sweet Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 321
Calories from Fat: 66

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 1.1g 5 %
Cholesterol 0mg 0 %
Sodium 286mg 11 %
Potassium 798mg 22 %
Total Carbohydrates 61g 20 %
Dietary Fiber 8.9g 35 %
Protein 4.8g 10 %
Sugars 19.6g
Vitamin A 1073 %
Vitamin C 73 %
Calcium 13 %
Iron 29 %
Thiamin 18 %
Niacin 22 %
Vitamin B6 36 %
Magnesium 23 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.