Select your favorite sweet potato. Purple Imo, orange Beauregarde, fluffy Boniato…experiment! The most common and least expensive will be the orange-fleshed Beauregarde.
Scrub the skin well and pat dry.
Skewer a few holes in each sweet potato about 1/2″ deep.
One at a time, microwave each tuber on high until you can pierce it through with a skewer. Time will vary with size and type, but our 10 oz sweet potato took about 3 minutes.
Here is where you can stop time. Cool micro-baked sweet potatoes completely, scoop out flesh, then wrap separately and freeze.
When you want to eat something nutritious in a hurry, grab the frozen flesh and shells out of the freezer and preheat your oven to 450F.
Quick-thaw the cooked sweet potato flesh in the microwave or a saute pan over low heat.
Season the mash and scoop into shells.
Bake for 10 minutes, while you grab last night’s left over chicken and shred it, the last bit of that spinach salad you didn’t finish, or a grating of that last piece of cheese…almost anything is delicious over a hot, baked sweet potato.