There are a variety of different kinds of sweet potatoes. Yams have a bright orange interior and a sweet taste and soft texture. True sweet potatoes are lighter and firmer.

Too Dry

If your baked potatoes come out too dry, it’s probably due to a combination of factors, starting with temperature. Cooking potatoes at 400°F makes the outside cook faster than the inside, leaving you with a burned skin and a hard, dry, undercooked middle. Also, look at the type of potato; yellow-fleshed potatoes tend to be dryer than their white-fleshed cousins.

1. Scrub the sweet potato thoroughly with a vegetable brush. Cut out any bad spots. Poke 8–10 holes into the potato, using a fork or other sharp implement.

2. Bake at 350°F for 1 hour, or until the potato skin is crispy.

3. When cooled, cut the potato in half. Scoop out the potato from the skin, and fork-mash if desired.