"Although baking sweet potatoes in foil has been a longstanding method, it's one of the biggest mistakes that you can make with the tuber. You should never bake a potato in foil (sweet or regular) because the material will just steam the spud, meaning you won't get the perfectly crispy skin. Instead, you'll get skin that's slimy, which not only tastes bad but is difficult to remove. Plus, there's no evidence to support the idea that baking a potato in foil expedites its cook time."
"Luckily, there are many alternatives to baking sweet potatoes in foil that you should try. One of the simplest is to wash and dry your potatoes, poke holes in them to let out the excess steam, then bake them on a lined baking sheet. The absolute best temperature for baking sweet potatoes is around 425 degrees Fahrenheit. If you're curious to when they are done, just give them a poke with a fork. They should be easy to pierce."
"Another game-changing tip for better baked potatoes is to slice them lengthwise and widthwise and place them directly on the oven rack cut-side down. Placed this way, the hot air from your oven will more readily circulate around your potato, giving it a better texture on all sides. However, this method isn't for everyone, as you will likely have to clean potato residue from your oven racks - which can be a pain."
Baking sweet potatoes in foil steams them, producing slimy skin that tastes bad and is difficult to remove, and it does not shorten cooking time. Wash and dry potatoes, poke holes to release steam, and bake on a lined sheet at about 425°F until easily pierced with a fork. Slicing potatoes lengthwise and widthwise and placing them cut-side down on the oven rack allows hot air to circulate and improves texture on all sides. That method may leave potato residue on oven racks and require extra cleaning. Avoid foil to preserve crispy skin and better texture.
Read at Tasting Table
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