Preheat your oven to 425°F. Scrub the sweet potatoes under cold running water, removing any dirt or blemishes. Pat them completely dry with paper towels. Using a fork, pierce each sweet potato 8-10 times all over.

Rub each sweet potato with olive oil, coating the entire surface. Sprinkle coarse salt evenly over each potato, gently pressing it into the skin.

Place the prepared sweet potatoes directly on the middle oven rack, leaving space between each one for proper air circulation. Position a baking sheet on the lower rack to catch any drips.

Bake for 45-60 minutes, depending on size. Medium potatoes typically need 45-50 minutes, while larger ones require up to an hour. They're done when they feel soft when gently squeezed and you can easily pierce them with a knife.

Remove from oven and let cool for 5 minutes. Using a sharp knife, cut a deep slit lengthwise down the center of each potato. Gently push the ends toward the center to create an opening that fluffs the flesh naturally.