Sweet potatoes rock.
Just bung them in the oven, on 150C, on a tray, and let them do their thing. Depending upon their size, they will take from 45 minutes to an hour and a bit. Wait until they’re hissing, and oozing dark red goo; which you’ll have to clean up later.
The best thing is, the insides will have collapsed into a dark orange carb rich mush, requiring little more than some salt and pepper, and/or butter. Tonight, there was some crème fraîche handy, so a glob of that went in as well.
(Oh, and the sausages that had been carelessly left on the baking tray underneath.)