Wash and scrub the sweet potato.
Pat dry.
Poke the skin 6–10 times with a fork.
Place on a microwave-safe plate.
Microwave on high for 3–5 minutes (small) or 6–10 minutes (medium/large), turning halfway through.
Check doneness by inserting a fork into the thickest part; it should be soft.
If not done, microwave in 30–60 second intervals until tender.
Let rest 1–2 minutes.
Cut open and fluff the inside with a fork.
Add toppings if desired (butter, olive oil, salt, cinnamon, brown sugar, or yogurt).