I just wrap mine in foil and bake them at no more than 350F. Making the oven too hot can make the sugars burn, which gives them a very bad flavor. Lower temps will make them caramelize nicely. Just cook them until they get completely soft (at that temp its hard to overcook them time wise).
My freshly purchased sweet potatoes thank you!
Unless they don't like to be cooked and eaten, in which case they curse you. However, surely something as awesome as a sweet potato knows its job in life is to provide delicious sustenance!
I'm baking one right now. I pretty much eat one every day.
Now that's what I like to hear!
Tis the holiday season, and sweet potatoes are currently on sale for $.40 a pound here. They have the white sweet potatoes, the garnets, and the beauregards. Here in cali, garnets are pretty much the only ones we have for most of the year. I know out in the midwest and south the beauregard is the most common. The garnet yams are very sweet, but also very moist. This makes them very poor for a lot of recipes that don't involve sweet potato puree, bcause the moist potatoes tend to fall apart when cooked. The beauregards are nearly as sweet but have significantly less moisture in them. They stay very firm when cooked.
Truth be told, I am just now figuring out that this is why I could never replicate my grandmother's candied yams/sweet potatoe recipe :P. The damn wedges always fell apart in the pan, and I pretty much gave up on it and resorted to baking them instead. It's nice to know it was mainly due to us using different types of sweet potatoes, and not my cooking skills :P . I've gotta say I prefer my potatoes to have less moisture, so the beauregards are more favorable than the garnets. Too bad they only seem to come around during the holiday season. I'm going to stock up on a few more pounds of them, cook them, and then freeze them.