Have you ever wanted to make cakey and crispy baked sweet potatoes? If so, I’ve got great news for you! This is a recipe for a cakey and crispy baked sweet potato! You basically get the best of both worlds. A dense, smooth, and cakey center with a crispy outside. It’s the perfect side dish for any dinner. If you just randomly start wanting a baked sweet potato for dinner at 4:30 like me, then this is the recipe for you. This recipe makes four potatoes, which can be a side dish for multiple meals for you. Or others will eat them. Anyways, let’s make it, girlies!
Cakey and Crispy Baked Sweet Potato Recipe? What does that even mean?
When I say that these sweet potatoes are cakey and crispy, I mean that the inside is dense, velvety, and sweet like a cake, but the outside is like a crispy, crunchy, and salty snack. Yum! Now, can these sweet potatoes be mistaken for cake? Probably not (though that would be fun). They don’t have any flour or sugar added, so don’t expect to eat a slice of cake! But I still think that they do have a cake texture inside. These sweet potatoes are the closest a veggie can get to tasting like a dessert, but still being a veggie that you can eat for dinner without making your parents mad. Yeah, don’t eat real cake for dinner. That would make your parents mad.
How To Make These Sweet Potatoes
Now, let’s move on to how to make these baked sweet potatoes!
1. Prepping the Sweet Potatoes
The first thing you gotta do is preheat the oven to 425 degrees F (220 Celsius). Do this first because preheating the oven to this temperature takes a long time. While that’s preheating, wash four sweet potatoes. Choosing small ones will give you a crispier outside, so try to choose the smallest ones in the bag. Because these baked potatoes have the skin on them, you have to wash them. This gets all the dirt off. Next, dry them well and place them on a cookie sheet with parchment paper on it. Poke each potato with a fork 4-5 times. This is important because it makes sure the potato doesn’t explode in the oven!
Drizzle each sweet potato with about 1/2 tablespoon of avocado oil or any other oil that doesn’t burn in hot ovens. I like avocado oil the best because it can survive high temperatures while being liquid at room temperature and tastes good on food. Rub the oil on the potatoes and sprinkle with 1/4 teaspoon of salt each. If you want to put garlic powder or any other seasonings, do it afterwards because I’m pretty sure garlic powder burns in a hot oven. Once the oven’s done preheating, place the cookie sheet in the oven.
2. Baking
Bake these sweet potatoes in the oven for 40-45 minutes. This depends on the size of the potatoes, so you may have to adjust it. If yours are smaller, you may have to check at 35. Larger ones could go for 50. You’ll know they’re done if a fork or knife easily goes through. Mine took 45 minutes. Now, you’re gonna want to pull them out of the oven and cut a slit in the middle of each one with a sharp knife. Don’t cut them in half, just cut a slit. Scrape off any burnt bits that may be on the cookie sheet because the next step is to broil. If you don’t take the burnt bits off, they will burn! Yikes.
So, after that, broil them in the oven for 1-4 minutes. Four minutes is for big sweet potatoes, but one minute is for small ones. Mine took three. Now, it’s time for the final step!
3. Cooling and Serving
While the potatoes are still hot, you can add butter and seasonings to each one. I was planning to share, so I added butter and seasonings on my own plate. I added pepper, a bit of extra salt for fun, garlic powder, and butter. You can eat them hot or let them cool for an even cakier texture. I let them cool for about one hour. You can reheat them if you want. I’d say you can store them for about a week, but they lasted two days. And that’s it!
FAQs:
Can I use a different type of sweet potato? Yes, but the baking time may be different. I’ve always used the orange ones, so adjust based on what you know about your variety.
Can I use coconut oil instead of avocado oil? Of course! It can also survive high temperatures! Just remember that you will taste it, unlike avocado oil.
Can I airfry instead? Sure! Just turn the temperature down to 400 and airfry for 30-40 minutes or until a fork goes through easily. Make sure to add a slit in the middle too and airfyer for an additional few minutes for the best potato!
How do I know if they’re done and ready to broil? Does a fork or a knife go through easily? Is the outside starting to get crispy? If so, they’re done! Cut a slit in the middle and broil for 1-4 minutes!
Can I freeze these? Yes, you can! Freeze them for I’d say up to two months. The fresher the better!
Extra Recipes!
Baked Cinnamon Apples– the same thing as this recipe, but sweet and with apples! Also, there’s no added sugar! This is perfect for breakfast, a snack, or a dessert!
Easy Corn Side Dish You Can Make– wanna help out your family? Make this corn side dish! It goes with every meal!
Easiest 45 Minute Biscuit-Bread Recipe– the best quick bread for beginners
Time to Bake!
This cakey and crispy baked sweet potato recipe is the perfect side dish for any dinner. It’s the closest a veggie can get to a dessert without making your parents mad! It’s dense and smooth like a cake, but also crispy on the outside. You get the best of both worlds! Ok, it’s time to bake!
Cakey and Crispy Sweet Potato Recipe
Ingredients
- 4 sweet potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 4 pieces butter optional
- 4 pinches pepper optional
- 4 pinches garlic powder optional
Instructions
- First, preheat the oven to 425 degrees F. In the meantime, wash the sweet potatoes, dry them, place them on a cookie sheet lined with parchment paper, and poke each potato 4-5 times with a fork. Rub 1/2 tablespoon of oil on each potato and sprinkle with 1/4 teaspoon salt.4 sweet potatoes, 2 tablespoons avocado oil, 1 teaspoon salt
- Bake the potatoes in the preheated oven for 40-45 minutes or until a fork or knife goes through easily. Take the tray out of the oven and scrape off any burnt bits. Then, cut a slit in the middle of each potato and broil for 1-4 minutes, depending on size. The sweet potatoes should be crispy on the outside and tender in the middle.
- Finally, optionally top each with a piece of butter, a pinch of pepper, and a pinch of garlic powder. Let cool or eat hot. Enjoy!4 pieces butter, 4 pinches pepper, 4 pinches garlic powder
Thanks for trying my cakey and crispy baked sweet potato recipe! If you liked this recipe, please tell me in the comment section below. Tell me how it went. Thanks for reading. That’s all. Bye, girlies!
About Danya Grace
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