Scrub the potatoes under cold running water. Do not dry. Pierce them several times with a fork, then wrap in a paper towel. Microwave on high. When you take the potatoes out of the oven, wrap in foil and let stand for 5 - 10 minutes. Cooking times: for 2 medium potatoes, 5 - 9 minutes; for four, 10 - 13 minutes.
Scrub the potatoes under cold running water. If you cook the potatoes whole, there's no need to peel them first; the thin skins will slip off easily when the potatoes are done leaving most of the nutrients intact. The skin is edible, however, and supplies additional dietary fiber. Cut the sweet potatoes into chunks and boil in lightly salted water until tender. Drain the water and mash the potatoes if desired. Cooking times: for whole potatoes, 15 - 35 minutes; for chunks, 10 - 15 minutes.
Scrub the potatoes under cold running water. Pierce the potatoes with a fork before baking to let the steam escape. To speed clean-up and prevent burning, place the potatoes on a foil-lined baking sheet. Cooking time: 30 - 60 minutes in a 400°F oven, depending on size.
Scrub the potatoes under cold running water. Peel first, then cut into pieces. Bring water to a rolling boil, blanch for three minutes, and then immerse sweet potatoes in an ice bath for three minutes. Drain, place sweet potatoes on baking sheet, and freeze for half an hour. Remove from sheet and transfer to airtight freezer bags.