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 a little olive oil (optional)
Sprinkle with salt (optional)
Place directly on the oven rack or on a foil-lined baking sheet
Bake 35–60 minutes, until tender when pierced with a fork
Cool 5–10 minutes
Serve as-is or split and add toppings (butter, cinnamon, brown sugar, maple syrup, yogurt, nuts)
Preheat oven to 400°F (200°C) or use a microwave
For oven: wrap in foil and bake 45–75 minutes, until tender
For microwave: place on a microwave-safe plate and cook 5 minutes, flip, then cook in 1–3 minute intervals until tender
Let rest 2–5 minutes before serving
Peel (optional) and cut into cubes or wedges
Toss with olive oil, salt, and pepper (optional)
Spread in a single layer on a baking sheet
Roast at 425°F (220°C) for 20–35 minutes, flipping once, until browned and tender
Add toppings after cooking (optional)
Cut sweet potato into thin slices
Microwave slices on a microwave-safe plate 5–8 minutes, flipping halfway, until tender
Alternatively, steam slices 10–15 minutes until tender
Season to taste after cooking