Orange or red skinned sweet potato with yellow flesh, 8-12 oz each, uniform in size, prickled lightly 3 times with a fork

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes on large plate and microwave until potatoes yield to gentle pressure and centers register 200 degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
2. Set wire rack in aluminum foil–lined rimmed baking sheet and spray rack with vegetable oil spray. Using tongs, transfer potatoes to prepared rack and bake for 1 hour (exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed).
3. Slit each potato lengthwise; using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Transfer potatoes to serving platter. Season with salt and pepper to taste. Serve.