Sweet potatoes are delicious and nutritious. They are simple to bake and are perfect for a potato bar complete with your favorite toppings!
HEAT: Adjust oven rack to middle position and heat oven to 425 degrees. Set cooling rack in aluminum foil–lined rimmed baking sheet. Spray with vegetable oil spray.
PRICK WITH FORK: Use fork to prick sweet potatoes lightly in 3 places per potato. Place potatoes on greased cooling rack.
BAKE: Bake until potatoes are lightly browned and feel very soft when gently squeezed with tongs, about 1 hour.
PREPARE TOPPINGS: While potatoes bake, set up topping bar. Put toppings in bowls with spoons so everyone can top their sweet potato.
COOL: Use oven mitts to remove baking sheet from oven. Place baking sheet on second cooling rack and let cool for 10 minutes.
CUT: Use clean dish towel to hold 1 potato steady and carefully use paring knife to cut slit in potato lengthwise. Use dish towel to hold ends of potato and squeeze gently to push flesh up and out of slit. Repeat with remaining 3 potatoes.
Buffalo Chicken Potato: Top with quick buffalo chicken (in bowl, stir together 1 cup shredded cooked chicken, 1 to 2 tablespoons Frank’s hot sauce, and 1 tablespoon butter and heat in microwave until butter is melted and chicken is hot, 2 to 3 minutes), crumbled blue cheese or dollop of sour cream, and chopped fresh chives.
Thai-Style Potato: Top with crushed dry-roasted peanuts (crush in zipper-lock bag with rolling pin) and fresh cilantro leaves and drizzle with easy Coconut-Peanut Sauce (¼ cup canned coconut milk, 2 tablespoons creamy peanut butter, and 1 tablespoon lime juice, stirred in bowl until smooth).
Taco Potato: Top with black beans (1 can rinsed and heated in microwave with 1 teaspoon vegetable oil and 1 teaspoon chili powder in bowl), chopped avocado, and crumbled cotija cheese.