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