How to Cook Sweet Potatoes

Co-authored by Vanna Tran and Sophia Latorre

Last Updated: January 31, 2023 References Approved

Sweet potatoes are a delicious and nutritious food that can be made into a variety of side dishes. You can easily cook whole sweet potatoes in the oven or peel, cube, and roast them. By following a few simple steps, you'll have a scrumptious side dish in no time!

Ingredients

Oven-Baked Sweet Potatoes

Sweet potatoes (as many as you want)
Olive or vegetable oil (1-3 drops per potato)

Roasted Sweet Potatoes

3 pounds (1.4 kg) of sweet potatoes, peeled and cubed
¹⁄₄ cup (59 ml) of olive oil
2 tsp (10 g) of salt
½ tsp (2.5 g) of black pepper

Candied Sweet Potatoes

2 pounds (0.91 kg) of sweet potatoes
⅓ cup (65 g) packed brown sugar
3 tbsp (42.6 g) of butter or margarine
3 tablespoons (44 ml) of water
½ tsp (2.5 g) of salt

Sweet Potato Fries

1 pound (0.45 kg) of sweet potatoes
½ cup (55 g) of cornstarch
6 tablespoons (89 ml) of club soda
Canola or vegetable oil for frying
Salt, to taste

Method 1

Method 1 of 4:

Making Oven-Baked Sweet Potatoes

1
Wash the potatoes then pierce them with a fork. Hold the potatoes under running water and use a scrub brush to remove dirt from them. Piercing the potatoes with a fork allows steam to escape from the potato while it is cooking. Stick the tines of the fork about ¹⁄₂ inch (1.3 cm) deep into the flesh of the potato. Repeat 6-12 times, making sure to pierce all sides of the potato. You can make as many sweet potatoes as you want.^{[1]
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2
Preheat the oven to 400 °F (204 °C) and oil the outside of the potatoes. Use vegetable or olive oil and lightly coat the outside of each potato. This will help keep the skin moist and smooth. You can put a few drops of oil directly onto the potato and rub it around with your hands.^{[2]
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3
Wrap the potatoes loosely in aluminum foil. Wrapping each potato loosely in aluminum foil will help cook the potato evenly. Leave a little space at the ends, rather than wrapping them up tight, to allow steam to escape.^{[3]
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4
Bake the potatoes for 45 minutes. Place the foil-wrapped potatoes directly on the middle rack of your oven. After baking them for 45 minutes, test 1 potato to see if it is done. Carefully remove it with a pot holder, unwrap it, and pierce the skin with a knife. If the knife cuts easily into the potato, it is done. If the potato is still hard, continue cooking it for 5-minute intervals until it is soft.^{[4]
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5
Leave the potatoes in the oven for 15 minutes after baking them. Turn off the oven, but let the potatoes sit on the rack for 10-15 minutes. This ensures that the potatoes will be evenly cooked! Once the time is up, use a potholder to take the potatoes out of the oven, as they will still be very hot.^{[5]
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6
Refrigerate or freeze the leftovers in an airtight container. If you have leftover sweet potatoes, place them in an airtight container such as Tupperware. They'll last in the fridge for 5 days, or you can freeze them for up to 6 months.^{[6]
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Method 2

Method 2 of 4:

Making Roasted Sweet Potatoes

1
Peel and cube the potatoes. Use a vegetable peeler or a paring knife to remove the skins from the sweet potatoes. Use a cutting board and a sharp knife to cut each potato in half. Then, cut each half into slices that are 1.5 inches (3.8 cm) thick, and cut each slice into 1.5 in (3.8 cm) cubes.^{[7]
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2
Preheat the oven to 450 °F (232 °C) and place the potatoes on a rimmed baking sheet. Use a rimmed baking sheet so you can toss the potatoes without worrying about them sliding off the sheet. Spread the peeled, cubed potatoes out evenly on the baking sheet.^{[8]
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3
Toss the potatoes with olive oil, salt, and pepper. Drizzle ¹⁄₄ cup (59 ml) of olive oil on the potatoes, then toss them around so each piece is evenly coated. Sprinkle 2 teaspoons (10 g) of salt and ½ tsp (2.5 g) of black pepper over the potatoes. Toss them again so they are evenly seasoned.^{[9]
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4
Roast the potatoes for 35-45 minutes, tossing them occasionally. Toss the potatoes every 15 minutes or so to keep them from sticking to the baking sheet and to ensure they are evenly cooked on all sides. The potatoes are done when they are tender and browned.^{[10]
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5
Serve the potatoes and put any leftovers in the fridge for up to 5 days. Carefully remove the baking sheet from the oven and turn off the heat. Serve the potatoes with your favorite entree. If you have leftovers, put them in an airtight container. You can store them in the fridge for up to 5 days.^{[11]
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Method 3

Method 3 of 4:

Making Candied Sweet Potatoes

1
Scrub the potatoes. Hold each potato under running water and use a clean scrub brush to remove dirt and grit from the skins. Take care to get into every nook and cranny with the brush and rinse the potatoes thoroughly.^{[12]
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2
Place the sweet potatoes in a saucepan and cover them with water. You'll need about 6 sweet potatoes, or 2 pounds (0.91 kg). They should be washed, but not peeled. Place them in the bottom of the saucepan then add just enough water to cover them.^{[13]
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3
Heat the potatoes until the water boils, then reduce the heat. Turn the burner to medium-high heat and wait until the water boils. Then, reduce the heat to low.^{[14]
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4
Cover the pan and simmer the potatoes for 25-35 minutes. Covering the pan helps keep the heat and steam in, which cooks the potatoes faster. They are done when you can easily pierce them with a fork.^{[15]
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5
Drain the potatoes, allow them to cool, then remove the skins. Pour the contents of the saucepan carefully into a colander. Let the potatoes cool for 10 minutes or so, then use your hands to slip off the skins. The skins should come off very easily, you just need to pull them away from the potato flesh.^{[16]
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6
Cut the potatoes into ¹⁄₂ in (1.3 cm) slices. Use a cutting board and a sharp knife. Cut the potatoes lengthwise into slices that are about ¹⁄₂ inch (1.3 cm) thick. Try to make the slices as even and uniform as possible.^{[17]
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7
Put brown sugar, butter, water, and salt in a skillet. A 10 in (25 cm) skillet would work well. Use ⅓ cup (65 g) packed brown sugar, 3 tablespoon (44.4 ml) (42.6 g) of butter or margarine, 3 tablespoons (44 ml) of water, and ½ tsp (2.5 g) of salt.^{[18]
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8
Heat the mixture, stirring constantly, until it is smooth and bubbling. Make sure to stir the brown sugar, butter, water, and salt constantly to combine everything thoroughly. It may take around 10 minutes for the mixture to bubble.^{[19]
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9
Add the potatoes and cook them for another 2-4 minutes. Carefully add the sliced potatoes to the skillet. Gently stir them until they are evenly coated in the butter and sugar mixture. Once they are heated throughout, turn off the burner and serve the candied sweet potatoes.^{[20]
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Method 4

Method 4 of 4:

Cooking Sweet Potato Fries

1
Wash and peel the sweet potatoes. You'll need about 1 pound (0.45 kg) of sweet potatoes, which equates to about 2 large potatoes. Hold each potato under running water and clean away the grit and dirt with a scrub brush. Then, use a paring knife or vegetable peeler to remove the skins from each potato.^{[21]
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2
Preheat the oil to 330–350 °F (166–177 °C). You can use a fryer or a Dutch oven to make these fries. Fill it ¾ full with vegetable or canola oil. How much oil you'll need depends on the size of your fryer or Dutch oven. Just be sure the oil is fresh and heat it to 330–350 °F (166–177 °C).^{[22]
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3
Cut the potatoes into ¹⁄₄ inch (0.64 cm) slices. Cut each potato in half lengthwise, then cut each half into ¹⁄₄ inch (0.64 cm) slices. Be sure to stabilize your cutting board and use a sharp knife.^{[23]
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4
Rinse and dry the slices. After cutting the sweet potatoes, rinse them off and dry them with paper towels or an old kitchen towel. This helps to remove the starch and makes them crispier once you fry them.^{[24]
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5
Toss the potatoes in a mix of club soda and cornstarch. Put ½ cup (55 g) of cornstarch and 6 tablespoons (89 ml) of club soda in a Ziploc bag. If you don't have club soda, you could use cold water instead. Put the potato slices in the bag and seal it, then shake it up to coat each slice.^{[25]
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EXPERT TIP

Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran
Experienced Cook

Expert Trick: For fries that are fluffy on the inside and crispy on the outside, blanch potatoes in a pot of salted water and then dry and freeze them. When you're ready to eat, coat the fries in cornstarch and fry until golden brown!
6
Fry the sweet potatoes for 2-4 minutes. Carefully place a small batch of the sliced and coated sweet potatoes in the fryer or Dutch oven. Cook them for 2-4 minutes or until they get crispy and start to brown. Repeat for the remaining batches.^{[26]
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7
Season the fries with salt, if desired, and serve them. You can season the fries with regular salt, Old Bay seasoning, or even Cajun seasoning. Serve them with your favorite dipping sauce, like ketchup or ranch. If you have leftovers, store them in an airtight container in the fridge for up to 5 days.^{[27]
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Community Q&A

Question

Can I peel sweet potatoes on the day prior to cooking them, and if so, how do I protect them?

Community Answer

You could peel the potatoes, but make sure the potatoes are kept in the fridge, in a container or plate covered in plastic wrap.
Question

Are fried sweet potatoes good?

Community Answer

Yes. Many people think they are, but it is a matter of your own taste.
Question

Are sweet potatoes okay to eat for diabetics?

Community Answer

Yes. Don't be afraid of complex carbohydrates.