🍠 Baked Sweet Potato
A baked sweet potato is simply a whole sweet potato roasted in its skin until the flesh turns soft, fluffy and naturally sweet, with sticky caramelised juices around the edges. It needs nothing more than a pinch of salt and pepper, and is served split open as a side dish or a light meal on its own. The skin is edible and slightly chewy.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 medium sweet potatoes (about 400 g)
- salt
- black pepper
- fresh herbs, chopped (optional)
Method
- Heat the oven to 200 °C and line a tray with baking paper.
- Scrub the sweet potatoes and prick them several times with a fork.
- Bake for 45–60 minutes until a knife slides in easily.
- Split open, season with salt, pepper and herbs and serve.
How to make it lighter
- Season it with herbs, spices or a squeeze of lime instead of rich or sugary toppings.
- Pair it with a lean protein and green vegetables for a balanced plate.
- A medium sweet potato is a natural portion — keep to one per serving.
History
Sweet potatoes were domesticated in Central and South America thousands of years ago and later spread across the Pacific, Asia and Africa. Baked whole, they are eaten today as an everyday side dish in many parts of the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Baked Sweet Potato and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →