1-Preheat your oven: to 425°F (220°C) to ensure even roasting.

2-Poke holes: Take 2 medium-sized sweet potatoes, about 400-500 grams each, and use a fork to poke several holes in them for steam release.

3-Roast whole sweet potatoes: Place the sweet potatoes directly on a rimmed baking sheet lined with parchment paper or aluminum foil, without wrapping them. Roast for 40 to 50 minutes until the skin is puffy and the flesh is tender when pierced with a fork.

4-For a quicker option: Slice the sweet potatoes lengthwise into halves, rub each cut side with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste.

5-Roast halved sweet potatoes: Arrange the halves cut-side up on the baking sheet and roast for about 30 minutes until they are lightly browned and tender.

6-Serve with toppings: Once done, serve with toppings like 1-2 tablespoons of butter, a pinch of salt and pepper, 1 tablespoon of chopped chives, and 2-3 tablespoons of Greek yogurt or sour cream for added flavor.

7-Optional toppings: You can also experiment with optional toppings such as various sauces to make it even tastier.

8-Avoid wrapping: Avoid wrapping sweet potatoes in foil to keep the skin crispy and caramelized, which really enhances the texture.

9-Additional tips for roasting: If you’re roasting whole potatoes, flipping them halfway through can help with even cooking. For the halved version, brushing extra oil ensures a nice golden finish. Leftover baked sweet potatoes can be reused in creative ways, like mixing into frostings, burgers, or baked goods to add nutrition and flavor.