If you split them in half, put them cut edge down on a cookie sheet in a hot over, they can take as little as 20 minutes. Extra bonus is that the cut edge can caramelize a little.

Regular potatoes - when I had a microwave, I just poked some holes in them and nuked them on high for 5 minutes at a time. Turn them over and around when you check them and take them out when they are squeezable soft. Only drawback is that the skins never get crispy.

on 2 opposite sides of potatoes. Place it on a piece of plastic wrap big enough to wrap the potato in. Rub on a little bit of olive oil, sprinke with sea salt and garlic powder. wrap them and nuke until done. Wrap each potato individually.

Baking them brings out their best qualities. (scrub well, poke a fork in one side and wrap in foil unless you want a mess in your oven) The time you bake them depends on the size of the potato, but 350 for an hour will do. They will feel soft when done. If you aren't eating them that way, then cool and scoop out the pulp, or peel off the skin. From there you can puree it for a pie, or soup.

Sweet Potato Fries:

Cut large 'steak' cut fries (or chunks, the style doesn't matter) and mound them in the center of a large, rimmed baking sheet. Pour on 1-2 Tbs. olive oil, grind pepper over (rosemary goes well with this) and pop into a preheated 425 oven. After 12-15 minutes, turn them over and cook another 10 minutes until they are puffed and golden with bits of caramelization.

Have fun with your exploration. Sweet potatoes are packed with excellent nutrition.

To grill, nuke them to about halfway done. Maybe 4 minutes or so for each spud. Then cut them in even lengthwise slices, generally about a 1/2 inch thick. Wipe lightly with olive oil, salt that lightly, then grill until marked. Turn, mark the other side, and call them done.

We also nuke them about 1/2 way or more. Maybe 5 or 6 minutes per spud. We then put them in the toaster oven until done. Maybe 15 minutes, maybe less. Take them out and cut in half lengthwise. Butter each cut face and then sprinkle with a mixture of cinnamon and sugar. You can also use Splenda in place of the sugar (that's what we do).

I've nuked them by poking holes with deep fork, covering them in corning ware (my microwave actually has "potato" setting).

I also did this thing this Thanksgiving where I cut up the potatoes boiled them till they started getting soft, put that in a pyrex 9x13 dish, put a custard mixture over it with brown sugar and vanilla, then topped it with flaked coconut and corn flakes. I think I baked it at 400 for about 20 or so min's afterwards and it came out so damned tasty!

I also like to use them like some people do baked potatoes, and I'll add brown sugar and sweetener.

They are great with other root vegetables and celery roasted for 35 or 45 minutes till they get that caramelized finish.

place directly on micro surface OR dish, and nuke for # minutes on each side, depending on size. Large may get as much as 7 minutes on each side. Timing depends on experience.

My microwave has a turn-table, so I don't even bother to turn them. BTW, the time also depends on the wattage of the oven. They take longer in lower-watt microwaves.

I've nuked 'em twice, and they turned hard on me; otherwise, did everything in your post, plus wrapped them in plastic wrap (it melted on the bottom). Maybe I'm cooking them for too long.

....and lay them cut side down on a buttered pie plate. In addition to the shorter cook time, the cut side caramelizes beautifully. Mmmm.

When you roast them, the caramelizing brings out an additional flavor. The salty/sweet notes of a lightly caramelized sweet potato rocks!

If you have some time try this for a dessert.

Roast the sweet potatoes then add them to a bowl.
Add a pat of butter and a few tablespoons of dark brown sugar and mix well, then let it cool.
In a separate bowl combine coconut flakes and a small amount of light brown sugar and mix well.
Once the potatoes are cool, mash them and add a pinch of all spice to taste.
Take tennis ball sized amounts of the mashed potatoes, and jam a marshmallow in the middle completely encapsulating them.
Roll the balls in the coconut mixture and place on a greased baking tray.
Bake at 375 for about 10 to 15 minutes but keep checking them often. Once you see some marshmallow oozing out of one of them, they are done.

Then end result should be a crispy outside with a gooey yummy mess on the inside.

chop 'em up and roast them fairly often, with oo/salt/pepper, but sometimes I want one immediately. Guess I shouldn't be so hasty.
I appreciate all your suggestions!