Camotes al horno (Baked sweet potatoes) are whole sweet potatoes cooked in the oven until the inside is soft and fluffy and the skin is lightly crisp.
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They're a simple, nutritious dish that works as a healthy side or as a base for both sweet and savory toppings.
This Camote al horno recipe uses a microwave-and-oven method to shorten cooking time while improving texture and flavor.
The sweet potatoes are first heated in the microwave, then finished in a hot oven on a wire rack so they cook evenly and become creamy inside, making them easy to prepare for weeknight dinners, meal prep, and holiday meals like Thanksgiving and Christmas.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweet potatoes: The main ingredient.
- Oil: Helps the sweet potatoes cook evenly.
- Salt: Brings out the sweet potatoes' natural sweetness and balances the flavor.
How to Make Camotes al horno
Note: Full instructions are provided in the recipe card below.
- Position the oven rack in the center of the oven and preheat to 425°F. Arrange the sweet potatoes on a large microwave-safe plate and microwave until they soften when gently pressed and the centers register 200°F, about 6 to 9 minutes, turning them over every 3 minutes for even cooking.
- Place a wire rack inside a foil-lined rimmed baking sheet and lightly coat the rack with vegetable oil spray. Using tongs, transfer the potatoes to the rack and place them in the oven. Roast for about 1 hour, until the skins are lightly browned and the potatoes feel very soft when squeezed.
- Carefully cut a slit down the length of each potato. Using a clean kitchen towel, hold the ends and gently press inward to open the potato and push the flesh upward.
- Transfer the sweet potatoes to a serving platter. Season with salt and pepper to taste, or turn them into a dessert by adding butter and light brown sugar. Serve
Hint: Use sweet potatoes with orange or red skin and orange flesh, for the best sweetness and creamy texture. Avoid tan- or purple-skinned varieties, which are starchier and less sweet, and choose potatoes that are uniform in size, ideally 8 to 12 ounces, so they cook evenly.
Storage, Make Ahead, & Freezing
Storage: Let the sweet potatoes cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
Make Ahead: This dish is best served fresh, but you can bake the sweet potatoes until fully cooked, let them cool, and refrigerate. Reheat in the oven when ready to serve.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Choose sweet potatoes that are similar in size so they cook evenly.
- For the best flavor, use orange- or red-skinned sweet potatoes with orange flesh, such as Garnet.
- Microwaving the sweet potatoes first helps them cook faster and keeps the inside creamy.
- Baking the sweet potatoes on a wire rack allows air to circulate and helps the skins dry slightly.
- Serve them savory with salt and pepper, or turn them into a dessert with butter and light brown sugar.
Frequently Asked Questions
Do I need to microwave the sweet potatoes first?
Yes. Microwaving helps bring the sweet potatoes up to temperature faster, so they finish cooking evenly in the oven and develop better flavor.
What type of sweet potatoes work best?
Sweet potatoes with orange or red skin and orange flesh, such as Garnet, work best because they are sweeter and creamier.
Do I have to use a wire rack?
Using a wire rack is recommended because it allows air to circulate around the sweet potatoes and helps the skins cook evenly.
❤️ Love this Baked Sweet Potatoes recipe?
Make sure to check out our Camotes Horneados recipe, perfect for the holiday season.
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Recipe
Camotes al Horno
Equipment
- Large microwave-safe plate
- Clean kitchen towel
Ingredients
- 4 small sweet potatoes (8 ounces each), unpeeled, each pricked lightly with fork all over
- Salt and pepper
Instructions
- Position the oven rack in the center of the oven and preheat to 425°F.
- Arrange the potatoes on a large microwave-safe plate and microwave until they soften when gently pressed and the centers register 200°F, about 6 to 9 minutes, turning them over every 3 minutes for even cooking.
- Place a wire rack inside a foil-lined rimmed baking sheet and lightly coat the rack with vegetable oil spray.
- Using tongs, transfer the potatoes to the rack and place them in the oven. Roast for about 1 hour, until the skins are lightly browned and the potatoes feel very soft when squeezed.
- Carefully cut a slit down the length of each potato. Using a clean kitchen towel, hold the ends and gently press inward to open the potato and push the flesh upward.
- Transfer the potatoes to a serving platter. Season with salt and pepper to taste, or turn them into a dessert by adding butter and light brown sugar. Serve
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
