These baked sweet potato halves are roasted cut side down until the natural sugar caramelizes to a deep golden glossy surface. This simple sheet pan method transforms sweet potatoes into something incredibly tender, rich, and almost candy-like.
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These baked sweet potato halves (inspired by this recipe) are incredibly delicious. I’m not usually one to jump on trending recipes, but this one caught my eye on Instagram so I had to give it a try.
The surface is well caramelized, and it’s easy to make, so I keep making it as a simple side dish. Like my Roasted Sweet Potatoes, these go well with a variety of main dishes and are great with chicken, steak, and pork.
Why this recipe works
Caramelize cut-side down: If you place the sweet potatoes cut-side down, the natural sugars will caramelize as they roast, creating a deep golden brown surface. No need to turn it over. Keeping it cut side down will help it cook evenly and prevent the caramelized layer from crumbling. Simple Ingredients, Rich Flavor: Just a light brushing of olive oil and a little seasoning brings out the natural sweetness and creates a rich, concentrated flavor. Soft and creamy interior: The longer roasting time ensures a perfectly tender interior, giving it a smooth, almost custard-like texture.
Ingredient memo
Sweet Potatoes: Look for medium-sized sweet potatoes that are similar in size so they cook evenly. Red-skinned sweet potatoes (often called garnets or gems) have a naturally sweet taste and creamy texture that work particularly well here. Olive oil: A light coating of olive oil will caramelize the cut surfaces and prevent them from sticking. Kosher salt and black pepper: Season the cuts before grilling to enhance their natural sweetness and add a little contrast. No cinnamon or additional spices required. Keep it simple and take advantage of the sweet potato flavor.
Preparing sweet potatoes
Rub the sweet potatoes with cold water, dry them thoroughly, and then slice them. Using a sharp knife, cut in half lengthwise and carefully press to make a straight cut.
How to make roasted sweet potato cut in half
Rub the sweet potato halves with olive oil and coat both the skin and the cut ends. Season the cut ends with kosher salt and black pepper. Place the sweet potatoes cut side down on a baking sheet. Bake at 375°F until very tender, cut side down all the way down. Remove from the oven and let rest for a few minutes before flipping and serving.
Tips for serving
Caramelization enhances the flavor, so you can enjoy it as is. But for butter lovers, I like to serve it with slightly softened butter.
FAQ
No, but we recommend it because it makes cleaning easier. Baking sweet potatoes directly on an unlined baking sheet will give you a deeper caramelization, but be careful with the sugar near the end of the cooking time, as it can brown faster. Foil is not recommended as it may stick to the caramelized surface.
I’ve tested it at higher temperatures, but I don’t recommend this method. I find that 375 degrees is the sweet spot for getting really creamy on the inside and properly caramelizing the cut sides. Raising the temperature will speed up the cooking, but you won’t get the same texture and you risk burning the sugar.
When you pierce it with a knife, it becomes very soft and the surface of the cut is a deep golden caramel color. The inside should be soft and almost creamy.
yes! Letting it rest after baking further enhances the texture and flavor. It’s delicious even if you reheat it the next day. Simply heat in the oven to restore caramelized edges, or slice and add to salads or meal prep lunches.
Storage and reheating tips
Leftover sweet potato halves can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, place on a baking sheet and heat in a 350°F oven until heated through. This will restore some of the caramelized texture. You can also reheat it in the microwave, but the texture will be softer.
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Preheat the oven and 375 °F The rack is set in the center position.
Rub sweet potatoes with cold water and dry thoroughly with paper towels. Using a sharp knife, carefully cut each in half lengthwise.
Pour olive oil over the cut end of the sweet potato halves and use your hands to lightly coat both the cut end and the skin. Season the cut ends with kosher salt and pepper.
Place the sweet potatoes cut side down on a baking sheet lined with parchment paper.
Bake for 45 minutes to 1 hour, or until very tender and deeply caramelized on the edges. Boiling time will vary depending on the size of the sweet potatoes.
Let the sweet potatoes rest for a few minutes before removing them from the baking sheet. Serve as is or with butter if desired.
Serving Tip: These sweet potatoes are delicious on their own, but you can also serve them with butter or your favorite toppings.
Storage: Store leftover sweet potato halves in an airtight container in the refrigerator for up to 4 days.
Reheat: Place on a baking sheet and heat in a 350°F oven until heated through. This will restore some of the caramelized texture. You can also reheat it in the microwave, but the texture will be softer.
calorie: 87kcal | carbohydrates: 12g | protein: 1g | fat: 4g | Saturated fat: 1g | Polyunsaturated fats: 0.5g | Monounsaturated fats: 3g | sodium: 166mg | potassium: 272mg | fiber: 2g | sugar: 4g | Vitamin A: 10955IU | Vitamin C: 11mg | calcium: twenty twomg | iron: 0.4mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, check the labels of your household ingredients.
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