Recipe

Earthy Baked Camote Recipe

Savory, satisfying baked camote with garlicky herb oil, crisp edges, and a tangy yogurt finish.

By Matt Campbell

•

4.8

A real photo of split baked camote on a sheet pan with crisp edges, drizzled with herb garlic oil and topped with a spoonful of yogurt

Camote, also known as sweet potato in many kitchens, is one of those ingredients that shows up humble and leaves the oven acting expensive. When you bake it hot and long enough, the inside turns fluffy and sweet, the skin gets a little chewy, and the cut edges caramelize into the kind of browned bits you fight over.

This version leans earthy and savory on purpose. We rub the camote with cumin, smoked paprika, and a little cinnamon for warmth, then finish with a quick garlic herb oil and a cool, tangy yogurt topping. It tastes like comfort food that still has a point of view.

A real photo of a baked camote split open with steam rising, showing fluffy orange flesh and caramelized edges

Why It Works

Crisp edges, cozy center: A high oven temp plus a quick edge exposure (splitting partway through) gives you caramelization without frying.
Earthy flavor that balances the natural sweetness: Cumin and smoked paprika make it feel dinner worthy, not dessert adjacent.
Fast finishing sauce: The herb garlic oil is a 2 minute flavor boost that makes the whole pan smell like you know what you are doing.
Flexible toppings: Yogurt, feta, scallions, pepitas, or whatever is in the fridge. The base camote is the canvas.

Pairs Well With

Quick Black Beans with Lime and Cilantro
Garlic Sautéed Greens
Sheet Pan Roasted Chicken Thighs
Cucumber Tomato Salad with Herbs

Storage Tips

Fridge: Store baked camote in an airtight container for up to 4 days. Keep the yogurt and herb oil separate if you can, since toppings make the skin softer.

Reheat: Best texture is in a 400°F oven or toaster oven for 8 to 12 minutes until the edges re-crisp. Microwave works for speed, but you will lose the crisp.

Freeze: You can freeze the baked camote (no toppings) for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating. Heads up: the texture can turn a little softer or slightly watery after thawing, but the flavor is still solid.

Leftover move: Chop and toss into a skillet with a little oil, then crack eggs over top. Breakfast solved.

Common Questions

Is camote the same as sweet potato?

In many places, yes. “Camote” commonly refers to sweet potato. The exact variety can vary by region, but this recipe works with orange, white, or purple sweet potatoes. It is also worth saying out loud: camote is not the same as a true yam.

Do I have to peel them?

Nope. The skin is edible and gets pleasantly chewy and a little crisp. Just scrub well and dry them before oiling.

How do I know when they are done?

Doneness beats the clock here. A knife should slide in with basically no resistance, especially through the thickest part. If it still feels firm in the center, give it 5 to 10 more minutes. If you like precision, aim for about 205°F to 212°F internal.

My camote are huge. Do I change anything?

Yes, slightly. If they are on the large side (think 12 ounces plus each), bake longer before you slit them. Give them 30 to 35 minutes in the first bake, then slit and finish until completely tender.

Can I make this dairy free?

Yes. Swap the yogurt for a dairy free yogurt, or finish with tahini plus lemon juice and a pinch of salt.

What if I do not have smoked paprika?

Use regular paprika and add a tiny pinch of chipotle powder or a few drops of hot sauce to bring back that smoky vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Parchment paper or foil (optional, for easier cleanup)
Small saucepan or microwave-safe bowl (for herb oil)
Chef’s knife
Cutting board
Fork (for fluffing and smashing)

I used to think sweet potatoes only belonged in the sweet lane. Marshmallows, brown sugar, holiday stuff. Then I started cooking more like I actually eat on weeknights, which is: hungry, impatient, and craving something that tastes like effort without requiring much of it.

This baked camote is my go-to when I want a pan of food that feels grounding. The spices smell like a warm kitchen, the edges get crisp in a way that makes you keep “checking” the tray, and the yogurt on top is that cool, tangy hit that keeps the whole thing from turning one-note. It is simple, but it is not boring, which is basically my entire cooking personality.

Earthy Baked Camote Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

4 medium camote (sweet potatoes), scrubbed and dried (about 8 to 10 ounces each)
2 tablespoons olive oil, plus more as needed
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cinnamon (optional, but great)
1/4 teaspoon black pepper
2 tablespoons butter or olive oil (for finishing)
2 cloves garlic, finely grated or minced
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon lemon juice (or lime)
1/2 cup plain Greek yogurt (or dairy free yogurt)
Optional toppings: crumbled feta, sliced scallions, toasted pepitas, chili flakes

Instructions

Heat the oven. Preheat to 425°F with a rack in the middle position. Line a sheet pan with parchment (or foil) if you want easy cleanup.
Season the camote. Pierce each camote 2 to 3 times with a fork. Rub with 2 tablespoons olive oil, then sprinkle all over with salt, cumin, smoked paprika, cinnamon (if using), and black pepper.
Bake. Place on the sheet pan and bake for 25 minutes. If your camote are larger than average, plan on 30 to 35 minutes before the slit step.
Split for crisp edges. Carefully pull the pan out. Hot potato, hot steam, so take your time. Use a knife to slit each camote lengthwise about 2/3 of the way down, stopping short of cutting all the way through. Gently press the ends to open them up a bit.
Oil the exposed flesh. Drizzle or brush the exposed camote flesh with a little olive oil (or dab with a bit of butter). This is the difference between “nice” and “crispy, caramelized edges you fight over.”
Finish baking. Return to the oven for 15 to 20 minutes, until very tender and the edges look browned and caramelized. If they are not tender yet, keep baking in 5 minute increments until a knife slides in easily.
Make the herb garlic oil. While the camote finishes, melt the butter (or warm the olive oil) in a small saucepan over low heat. Add garlic and cook 30 to 60 seconds until fragrant, not browned. Turn off the heat, stir in herbs and lemon juice, and add a pinch of salt.
Top and serve. Use a fork to lightly fluff the inside flesh of each camote (this helps the yogurt and oil sink in). Spoon yogurt over the hot camote, drizzle with the herb garlic oil, and finish with feta, scallions, pepitas, or chili flakes if you want extra texture. Taste and add another pinch of salt if needed.

Matt’s tip: If your camote is baked through but the edges are not crisping, turn the oven to broil for 1 to 2 minutes. Stay close. It goes from perfect to burnt fast.

Nutrition information is estimated.

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