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Choose sweetpotatoes that are firm to the touch and show no signs of decay.
Store sweetpotatoes in a cool, dry, well-ventilated container.
Avoid storing sweetpotatoes in the refrigerator.
Preheat oven to 400°F.
Pierce sweetpotato skin 5-6 times.
Place on baking sheet lined with foil and bake until tender, 45 minutes to 1 hour.
For sweetpotato fries, peel and cut into ¼-inch strips, toss with oil and salt, and bake until crisp, about 30 minutes.
For grilling, season sweetpotatoes with salt, grill until well-marked, then move to indirect heat until soft and tender.