The best baked sweet potatoes are caramelized on the outside and fluffy on the inside. To best achieve this, use your freezer, which forces the moisture out of a potato.

With the moisture removed, the dense flesh can roast up into a light and airy consistency when baked. The technique falls in line with much of Chinese cooking.

First, wash and scrub the sweet potatoes. After they dry fully, freeze them for a minimum of three hours, remove them, wrap in foil, and bake in the oven for two hours.

You can set the oven to 300 degrees Fahrenheit but there is no need to wait for it to preheat before adding the potatoes, as they'll cook while the oven comes to temperature.

If you want a nice and caramelized outer skin, remove the foil and dial up the temperature for the last 30 or 40 minutes.