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Baked Sweet Potatoes

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Servings: 6
  • Course: Side Dish

Sweet potatoes get even sweeter when you bake them; drizzle them with honey and sprinkle with spices to bring out all of the flavors in this healthy fall vegetable.

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  • 4 large sweet potatoes (2 to 2 1/2 pounds total), peeled and cut into 1-inch cubes
  • 1/4 cup butter, cut into small pieces
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Sliced fresh jalapeño peppers, crumbled queso fresco and/or kosher salt
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 375°F. Grease a 3-quart rectangular baking dish. Arrange cubed sweet potatoes in the prepared baking dish; cover with Reynolds Wrap® Non-Stick Aluminum Foil. Bake for 45 minutes.

Step 2

Remove dish from oven; top potatoes with butter pieces. Drizzle with honey and sprinkle with cinnamon and nutmeg. Bake, uncovered, for 10 minutes more. Toss gently before serving. If desired, garnish with sliced jalapeños, queso fresco and/or kosher salt.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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