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Home » Blog » Recipes » Building Blocks » Baked Sweet Potatoes (Yams)

Baked Sweet Potatoes (Yams)

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Looking for the best way to cook sweet potatoes or yams? This fool-proof method to make baked yams and sweet potatoes is a game changer! Meal prep a bunch of them and store them in the refrigerator so you can grab one whenever you get a craving for something naturally sweet!

Side view of a baked sweet potato on a plate topped with toasted almond slices and pomegranate arils.

The folks at Cooks Illustrated write in their ever-so-modestly titled tome The Best Vegetable Recipes that the best way to make baked yams and sweet potatoes is to lightly coat them in vegetable oil, pierce ‘em multiple times with a knife, and stick them in a 400°F oven for 45 minutes to an hour. I follow their same technique, but I use paleo-friendly fats in place of the vegetable oil!

Collage of the different steps to make baked sweet potatoes.

Serves 4

Ingredients:

  • 4 medium sweet potatoes (garnet yams)
  • 2 tablespoons avocado oil, extra virgin olive oil, or melted coconut oil/ghee/rendered animal fats
  • Optional toppings: ghee, toasted almonds, pomeganate arils, aged balsamic vinegar, etc.

Method:

Heat the oven to 400°F with the rack in the middle. Line a rimmed baking sheet with aluminum foil or parchment paper.

Grab the sweet potatoes/garnet yams and pierce them all over with a sharp paring knife.

Three raw sweet potatoes on a aluminum foil-lined rimmed baking sheet.

Brush on your paleo-friendly fat of choice (e.g. avocado oil, extra virgin olive oil, or melted coconut oil/ghee/rendered animal fats)…

Close-up of a silicone brush applying melted fat on top of a raw sweet potato.

…and pop the sweet potatoes in the oven. Cook for 45 minutes to an hour or until the sweet potatoes are easily pierced with a paring knife. I rotate the tray 180° and flip the sweet potatoes over at the halfway point to ensure even cooking.

Close-up of baked sweet potatoes right out the oven.

Voila!  Perfect baked sweet potatoes – creamy flesh and dry, crispy skin. Not too shabby for 5 minutes of hands-on time.

Add some ghee…

A baked sweet potato is split in half and a spoon with ghee is positioned on top.

…let it melt…

A baked sweet potato split in half with melted ghee.

…and add your favorite toppings, like sliced toasted almonds, pomegranate arils, and aged balsamic vinegar!

Overhead view of a baked sweet potato on a plate topped with toasted almond slices and pomegranate arils.

Don’t wrap your tubers in foil before you bake them, people! You can store these baked sweet potatoes in the fridge in a sealed container for up to four days.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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PRINTER-FRIENDLY RECIPE CARD

Close up of a baked sweet potato topped with melted ghee, salt, and pepper.
Print Recipe

Baked Sweet Potatoes (Yams)

This fool-proof method to make baked yams and sweet potatoes is a game changer! Meal prep a bunch of them and store them in the refrigerator so you can grab one whenever you get a craving for something naturally sweet!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, paleo, Primal, Vegan, vegetable side dish, Vegetarian, Whole30
Servings: 4 servings
Calories: 174kcal
Author: Michelle Tam

Ingredients

  • 4 medium sweet potatoes garnet yams
  • 2 tablespoons avocado oil extra virgin olive oil, or melted coconut oil/ghee/rendered animal fats
  • Optional toppings: ghee toasted almonds, pomeganate arils, aged balsamic vinegar, etc.

Instructions

  • Heat the oven to 400°F with the rack in the middle. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Grab the sweet potatoes/garnet yams and pierce them all over with a sharp paring knife.
  • Brush on your paleo-friendly fat of choice (e.g. avocado oil, extra virgin olive oil, or melted coconut oil/ghee/rendered animal fats) and pop the sweet potatoes in the oven. Cook for 45 minutes to an hour or until the sweet potatoes are easily pierced with a paring knife. I rotate the tray 180° and flip the sweet potatoes over at the halfway point to ensure even cooking.
  • Voila!  Perfect baked sweet potatoes – creamy flesh and dry, crispy skin. 
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Fiber: 4g | Sugar: 5g

 

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