GRID IRON GOURMET / THE KITCHEN

Baked Sweet Potatoes

Simple, comforting and endlessly adaptable, baked sweet potatoes are one of the easiest ways to add slow-burning energy to winter meals. Baking them whole keeps the flesh soft and sweet inside while the skins turn gently caramelised. They work just as well on their own as they do split open and topped with broths, pulled meats or vegetables.

INGREDIENTS

4 medium sweet potatoes
1 tbsp olive oil
Sea salt
Black pepper

Optional finishes (choose one):

Butter and cracked black pepper
Olive oil and lemon juice
Spoon of yoghurt or crème fraîche
Chopped parsley or chives

METHOD

Heat the oven to 200°C fan (220°C conventional).
Scrub the sweet potatoes clean and pat dry.
Prick each one a few times with a knife.
Rub lightly with olive oil and season with salt and pepper.
Place directly on the oven shelf with a tray underneath to catch any drips.
Bake for 45–60 minutes, depending on size, until completely tender when pierced.
Remove from the oven and allow to rest for 5 minutes.
Split open and add your chosen finish, or use as a base for other dishes.

Multi-Cooker Option (Ninja Foodi MAX)

Prick and oil the sweet potatoes as above.
Place in the Cook & Crisp basket.
Select Bake/Roast → 190°C → 35–40 minutes, turning once.
Check tenderness with a knife; cook a little longer if needed.
Rest briefly before serving.

Sides

Pulled Pork & Lentil Broth – split the potato and spoon the broth over.
Pork loin medallions – serve alongside instead of mash.
Roast chicken or chicken thighs – soak up the juices beautifully.
Braised greens or cabbage – keeps the plate balanced.
Roasted squash or carrots – lean into the sweetness.

Matches

Pork, chicken, lamb
Lentils, beans, chickpeas
Butter, yoghurt, olive oil
Lemon, herbs, black pepper
Mustard, mild chilli, garlic

Preparation Time: 5 mins

Cooking Time: 45–60 minutes (35–40 minutes in the Foodi)

Hot Tips

Larger sweet potatoes take longer — don’t rush them or they’ll be chalky inside.
Baking directly on the shelf improves the skin texture.
Leftovers reheat well or can be sliced and pan-warmed the next day.
They’re an excellent base for leftovers — broth, ragu or shredded meat all work well.

Print recipe

Pairings

Red Wine

Gamay – light and easy-going.
Pinot Noir – gentle and versatile.
Lighter Côtes du Rhône – soft spice works well with sweetness.

White Wine

Chenin Blanc – enough body for sweet potato.
Viognier (dry) – aromatic but balanced.
Soave – clean and refreshing.

Beer & Cider

Amber ale – malty and comforting.
Brown ale – soft and warming.
Dry cider – cuts through the sweetness.

Non-Alcoholic

Sparkling water with lemon peel
Alcohol-free cider
Ginger-based drinks, lightly diluted

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Baked Sweet Potatoes