It’s that time, y’all! Comfort food, family, friends—the season to throw down, clown, and act a fool. Yep, it’s that time of year when the bets are on: best dish, best game, best smack talk. If your family is anything like mine, the competition in the air is so thick it’s hard to breathe. Without the parents around to command peace, the back-and-forth is even more intense.
Newcomers to the family dinner may be overwhelmed by the lively banter between the brothers—each absolutely convinced he’s the best chef. Wives, partners, digs, and laughter all fly freely. But in the end, it’s all about fun, good eating, and pure satisfaction.
And let me tell you—last year’s champion dish was the big, puffy baked sweet potatoes. My memory footnoted their warm, cozy, healthy goodness. So move over and let’s get jiggy with it.
Bake Those Crispy Sweet Potatoes
Over the years, I’ve noticed a surprising number of people avoid baked sweet potatoes. Why? I have no idea. Maybe it’s because most folks think only of sliced candied yams or sweet potato casserole smothered in marshmallows and brown sugar.
But baked sweet potatoes—done right—are just as fulfilling, flavorful, and satisfying. To get that candied-style fix without the extra sugar, the goal is simple: puffy potatoes with caramelized edges and crispy skin.
Here’s how to make them:
1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
2. Prick each sweet potato several times with a fork and place them on the sheet.
3. Roast for 40–50 minutes, until the skin puffs and a fork slides in easily.
Important: Do not wrap them in foil. Yes, they’ll cook, but the skin will turn moist and slimy. To get that irresistible puffed, crispy skin and caramelized exterior, bake them uncovered—right on the sheet.
Short on time? Roast sweet potato halves for about 30 minutes. Slice lengthwise, rub with olive oil, sprinkle with salt and pepper, and bake cut-side up until browned and tender.
Oven-Baked Sweet Potato Ideas
A perfectly baked sweet potato topped with butter, salt, pepper, and chives is always a win. But don’t stop there. If I’m making a meal out of one, I’ll stuff it with a veggie filling and drizzle it with a good sauce.
For Thanksgiving or Christmas, though, it’s all about that natural sweet nectar the potato oozes.
If you end up with leftovers, save the soft cooked flesh for another recipe. I blend it into vegan chocolate cake frosting, stir it into Alfredo sauce, use it to bind quesadillas, or mix it into hummus—yes, hummus. But we’ll come back to that another time.