Preheat the oven to 375 degrees. Scrub the sweet potatoes, dry them, and use a small sharp knife to remove any dark brown or greenish spots, or “eyes.” Use a fork, a skewer, or a thin, sharp knife to poke several holes all around the potatoes. Brush the potatoes with olive oil if you're looking for an extra crispy skin.
Bake the potatoes directly on the oven rack for 1 1/4 to 1 1/2 hours, until a thin, sharp knife slides easily into the potato. If you rubbed the potatoes with olive oil, place a baking sheet on the rack below the potatoes to catch any drips.
Let it cool for a couple of minutes, then take a knife and slit the potato right down the middle. Give it a squeeze, spread it open, and use a fork to loosen up the insides a bit.
Top as you like — with butter, sour cream, salt — or go for something more adventurous!
Notes
Season the skin and the inside with salt after baking, regardless of what other toppings or fillings you pick.
If you rubbed the potatoes with olive oil, place a baking sheet on the rack below the potatoes to catch any drips.