Love how yours turned out. I was looking at sweet potatoes the last few days, but had only made it to the forum today.I learned something new about baking sweet potatoes. Instead of baking at 350-400F (176-204C) like you would a white russet, bake them at a lower temperature for a longer time -- 275F (135C) for a few hours -- until you reach 200F (94C) internal temperature.
The flesh inside turns out smooth and creamy, like mashed potatoes. The flavor is also excellent.
Great baking tip. Will do. Thank you.