Slow-Baked Sweet Potatoes

slow-baked sweet potatoes served on a white plate
Photo: Con Poulos
Prep Time:
20 mins
Total Time:
1 hrs 50 mins

In this easy Thanksgiving side, jewel-toned sweet potatoes are roasted low and slow. This hands-off method makes them so tender they melt in your mouth, and the gentle oven temperature gives the natural sugars enough time to caramelize and deepen the flavor of the sweet potato. Serve them with this rich, zesty Country Ham-Ginger Butter to spread on top.


  • 12 medium sweet potatoes, preferably orange-fleshed Beauregard, washed and dried

  • 2 tablespoons lard or shortening

  • 1 recipe Country Ham-Ginger Butter, for serving (optional)

  • Flaky sea salt, such as Jacobsen, for serving


  1. Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.

  2. Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.

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