Preheat oven. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
Prepare the sweet potatoes. Wash and scrub each sweet potato and dry thoroughly. Transfer to the baking sheet and, using a knife or a fork, stab each sweet potato at least 6-7 times (this will vary depending on the size of your potato).
Bake. Transfer potatoes to the oven and bake for approximately 30 minutes. Rotate the pan 180 degrees to ensure even cooking and bake for an additional 15-30 minutes, or until you see some of the natural sugars have started to caramelize and a fork or knife is easily inserted into the thickest part of the potato.
Serve. Remove from the oven and allow potatoes to rest for 5 minutes before seasoning with salt, pepper, butter, or maple syrup if desired.
Nutrition information is based on a 114-gram sweet potato without additional toppings such as butter or maple syrup.
The best sweet potatoes for baking are the longer, thinner sweet potatoes. They cook faster and more evenly than the big, fat round ones.