Using a fork, pierce 2-3 holes in the sweet potato per side and wrap loosely in foil.
Place the sweet potato on a baking sheet and transfer to the oven for 1 hour. The exact time may vary depending on the size of your potato, but you are looking to cook the potato until it is very soft and tender, and easily pierced with a fork. The longer you cook the potato, the sweeter the flesh will become.
Once the potato is baked, remove it from the oven and allow it to cool completely, about 10 minutes.
Once cooled, slice the potato lengthwise and top it with toppings of your choice. For my potato, I added a sprinkle of cinnamon directly onto the fresh and topped it with 3 spoonfuls of plain full-fat yoghurt, a drizzle of honey, a handful of chopped pecans and a (large) handful of dark chocolate chips.