Description
These roasted sweet potatoes in foil are everything you’ve been looking for—crispy skin, sweet and soft inside, and so easy to make. Perfect for any meal!
Ingredients
Sweet Potatoes – Choose medium-sized ones (approximately ½ pound each) with smooth, unblemished skin
Oil – Extra virgin olive oil or avocado oil
Seasonings – Kosher salt and freshly ground black pepper (optional)
Instructions
You’ll get perfectly baked sweet potatoes with these simple techniques. We preheat the oven to 400°F (200°C). A rack in the middle position gives the best heat distribution.
Take each sweet potato and give it a good wash and scrub. Use paper towels to dry them off. A fork comes in handy to poke several holes all over the potato’s surface. This step is vital as it lets steam escape while baking.
Each potato needs a light coating of olive oil rubbed all over. A sprinkle of sea salt will boost the flavor. Grab a sheet of aluminum foil and wrap each potato snugly but with some room to breathe.
Line up your foil-wrapped potatoes on a baking sheet and pop them in the oven. They’ll need about 40-60 minutes to cook, based on their size. The potatoes should be turned every 15 minutes to cook evenly.
Your potatoes are ready when they feel soft all the way through – test this with oven mitts. You can also slide a knife or fork into the middle – it should go in easily. Give them more time in 10-minute chunks if needed.
Let the potatoes rest for 5 minutes after taking them out. Cut them lengthwise and fluff up the inside with a fork. These taste amazing when served hot and fresh.
Notes
The quality of foil-wrapped sweet potatoes substantially depends on proper storage and handling techniques. Sweet potatoes that have been cooked will stay fresh for 3-5 days in an airtight container in the refrigerator, making them perfect for meal prep.
Sweet potatoes that haven’t been cooked need a cool, dark space with good airflow. You can also freeze cooked ones for up to 10-12 months if wrapped correctly. Each sweet potato variety creates different textures – dry ones like Okinawan purple or Hannah turn out fluffy, while Jewel or Beauregard’s moist varieties give you juicier, sweeter results.
Here are the key storage tips:
- Let them cool completely before putting them in the fridge to avoid moisture buildup
- Put them in airtight containers within two hours after cooking
- Write cooking dates on containers to track freshness
- Store raw sweet potatoes at room temperature instead of refrigerating them
- Look out for any signs of spoilage or sprouting regularly
You can reheat these potatoes two different ways. The oven method keeps the skin crispy at 350°F for 15-20 minutes. A quicker option is microwaving for 2-3 minutes, though you might lose some crispiness.
Don’t pierce the potato’s flesh before baking – it will leak and burn. A baking tray under your potatoes will catch any potential leaks and keep your oven clean. These versatile root vegetables work great for meal prep and can be used throughout the week.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American