Step 1

Gather all the ingredients. I'm using 4 sweet potatoes; two will be baked bare, and the other two will be wrapped in aluminum foil (so I can show you the differences). Please read the post to decide which method you prefer.

Step 2

Preheat the oven to 325ºF (163ºC). Meanwhile, gently but thoroughly wash the sweet potatoes really well with a brush. I use this Japanese tawashi brush for root vegetables.

Step 3

Dry the sweet potatoes with a clean towel or paper towels. Then wrap the sweet potatoes in foil or you can leave them as they are.

Step 4

Place the sweet potatoes on the baking sheet lined with parchment paper and bake for 90 minutes, or until you can easily insert a wooden skewer through the sweet potatoes. Remove from the oven and unwrap the foil (if using). Let it stand for a few minutes and serve hot (but be careful!).

Step 5

The left image shows the sweet potato wrapped in foil while baking. The right image shows the sweet potato baked without foil.

Step 6

Once you have finished baking, let them cool completely. You can store the sweet potatoes in the fridge for 3 days and in the freezer for a month.