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Close up of a baked sweet potato topped with melted ghee, salt, and pepper.
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5 from 4 votes

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


  • 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.


  • 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!


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