Preheat oven to 425°F (220°C)
Scrub sweet potatoes and pat dry
Poke several holes in each sweet potato with a fork
Rub with 1–2 tsp olive oil per potato (optional)
Sprinkle with salt (optional)
Place on a foil-lined baking sheet
Bake until tender, 35–60 minutes (time depends on size)
For crisp edges, bake directly on the rack for the last 5–10 minutes (optional)
Check doneness by inserting a fork into the thickest part
Let rest 5 minutes before serving
Optional variations:
Cubes: Cut into 1-inch cubes, toss with oil and seasonings, spread in a single layer, bake 20–30 minutes at 425°F, stirring once
Halves: Cut lengthwise, toss cut-side up with oil and seasonings, bake 30–40 minutes at 425°F
Sliced wedges: Cut into wedges, toss with oil and seasonings, bake 25–35 minutes at 425°F, flipping once