The 3-ingredient side dish I make on repeat!

Published 14 days ago • 1 min read

Hi Reader,

Some recipes earn a permanent spot in the rotation just by being this easy. This baked sweet potato is one of them.

Sweet potatoes, oil, salt. That's it. Rub, prick with a fork, and let the oven do the rest. Crispy skin outside, soft and fluffy inside.

Here's what makes it worth keeping around:

Skip the foil when baking; it traps steam and softens the skin. Straight on the tray gives you that crisp exterior.
Pick similar-sized potatoes so they all finish cooking at the same time.
Bake a batch ahead. They keep in the fridge for up to 5 days, ready for quick sides or meals all week.
A blank canvas for toppings, savory or sweet, so it never gets boring.

Simple, fuss-free, and endlessly adaptable. My favorite kind of recipe.

Baked sweet potato topped with butter and parsley with a fork on the side.

You’ll find the full recipe, step-by-step instructions, and tips on the blog 👇🏻

👉Make Baked Sweet Potatoes

PS: Got leftover baked sweet potatoes? Turn it into my sweet potato gnocchi or this sweet potato chocolate pudding.

⭐️ If you try this recipe, I’d love to know what you think.
Your comments and ratings help other readers so much.
Follow along on social media and tag @tashasartisanfoods in any photos of recipes you make! ⭐️

With love & sweetness,

Natasha @tashasartisanfoods

Moody Avenue, Fresno, California 93720
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