Slow-Roasted Sticky Sweet Potatoes
Prep time
Cook time
Total time
Serves: 6
  • 6 large organic sweet potatoes
  • 1-2 tbs Extra Virgin Olive Oil
  1. Preheat oven to 375
  2. Line a baking sheet with foil, and then spritz with EVOO (I like to use a Misto Olive Oil Sprayer for this to help me use less oil and cover an area uniformly & quickly. Plus it’s friendly on the wallet and waistline). If you don’t have a sprayer, put 1 tbs of EVOO onto the foil and use a paper towel to spread it around evenly. You don’t want to use too much oil. If oil it isn’t in contact with food, it could become heated and start smoking while in the oven.
  3. Wash the potatoes and pat dry with a towel.
  4. Using a fork, poke several holes into each potato on all sides. Feel free to get a little jab happy and take out some much needed rage onto these tubers, just mind your fingers. You do this to make sure you have a way for the steam in the potato to escape and prevent them from exploding in your oven.
  5. Space potatoes out onto the greased baking sheet, and try to make sure they aren’t touching each other so they cook evenly.
  6. Bake for 60 minutes. After the timer goes off, remove from the oven and flip each potato over. I use an Ove Glove to protect my hands while I do this. You can press down slightly onto them so they don’t roll once you pick up the baking tray again.
  7. Bake for an additional 45 – 60 minutes.
  8. Remove from oven and serve immediately (or allow to cool and store in an airtight container in the fridge).
I have also used this recipe with mini sweet potatoes for easy weekly meal prep portions. You can use a whole bag of mini potatoes and reduce the cooking time since they cook much more quickly. Bake the minis for 40 minutes, take them out to turn them once, then bake for an additional 15 minutes.
Recipe by Free Your Fork at