Food & Cooking Recipes Lunch Recipes Baked Sweet Potatoes with Toppings 3.3 (64) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 1 hrs 5 mins Servings: 4 You don't have to wait until Thanksgiving to enjoy sweet potatoes—try them in a salad, as a side dish, or for dessert. Ingredients 4 medium sweet potatoes (2 ½ to 3 pounds) Toppings (Optional) Blue cheese Pecans Sour cream Bacon Chopped chives Butter Coarse salt and ground pepper Black beans Salsa Monterey Jack Chopped cilantro Directions Preheat oven to 400 degrees. Pierce 4 medium sweet potatoes (2 1/2 to 3 pounds) several times with a fork; place on a rimmed baking sheet. Bake until tender, 45 to 60 minutes. With a paring knife, cut an X in the top of each potato, and spread open. Add desired topping, and serve immediately. BASIC: Dot with softened butter, and season with coarse salt and ground pepper. SOUTHWESTERN: Layer with black beans, salsa, shredded Monterey Jack, and chopped cilantro. FRENCH: Crumble blue cheese over top, then sprinkle with chopped toasted pecans. ALL-AMERICAN: Dollop with sour cream; sprinkle with crumbled bacon and chopped chives. Rate it Print