Wash the Japanese sweet potato thoroughly
Pat it dry
Pierce it several times with a fork
Bake at 400°F for 45 to 60 minutes until tender
Or steam for 20 to 30 minutes until soft
Or microwave for 5 to 8 minutes, turning halfway through
Or roast at 425°F for 35 to 50 minutes
Let it rest for a few minutes before handling
Peel if desired
Serve plain or with butter, salt, or cinnamon