Preheat oven to 425°F (220°C)
Scrub sweet potatoes
Poke several holes in each potato with a fork
Place on a baking sheet
Roast 35–55 minutes, until tender when pierced
Cool 5 minutes
Split and serve with desired toppings (butter, olive oil, cinnamon, brown sugar, salt)
Preheat oven to 400°F (200°C)
Peel sweet potatoes (optional)
Cut into 1/2-inch cubes or wedges
Toss with 1–2 tbsp olive oil, salt, and pepper
Spread in a single layer on a baking sheet
Roast 20–30 minutes, flipping once, until browned and tender
Microwave scrubbed whole sweet potatoes
Place on a microwave-safe plate
Microwave 5 minutes, then flip and microwave 2–5 minutes more until tender
Let rest 2 minutes before slicing
Peel sweet potatoes (optional)
Cut into 1/2-inch slices
Steam 10–15 minutes until tender
Drain and season with salt, pepper, butter, or herbs
Peel and cut sweet potatoes into 1-inch chunks
Boil in salted water 12–18 minutes until very tender
Drain well
Mash with butter, milk or cream, salt, pepper, and optional cinnamon or nutmeg