Drizzle with olive oil and sprinkle with salt and pepper if you would like.
Wrap potatoes in a large piece of aluminum foil, making sure foil wraps around potato at least twice.
Place wrapped potatoes on a large baking sheet and bake potatoes for 45-60 minutes or until they are cooked all the way through. You can test this by inserting a fork or knife into the thickest part.
To Store: Keep in an airtight container in the refrigerator for up to 4-5 days.
To Freeze: Seal baked sweet potatoes in an airtight container and freeze up to 4-6 months.
Remove all the dirt before cooking; use a vegetable brush if needed. Select similarly sized potatoes so they cook at the same rate. Always check the largest potato to make sure it's cooked through.