Baked Sweet Potatoes
1. Scrub them clean and put them directly in the oven on the middle rack. The skin will develop a delicious light crunch as the sweet potato cooks.
2.Coat them in a bit of butter and sprinkle cinnamon and sugar over. Wrap in foil to hold in the juices and soften the skin. Once cooked, cut it open and add whatever seasonings you prefer. Salt and paprika are good balances to the sweet exterior.
3. Sweet potatoes, potatoes, pumpkin, onion, parsnips or any combination of veggies you like. Cut into about 2-inch chunks and toss with olive oil, salt and pepper. Add sprinkles of rosemary and thyme, as well as whole garlic cloves. Roast 30 to 45 minutes in a hot oven, or until they’re tender but not mushy. Give the veggies an occasional flip so they brown evenly and don’t stick to the pan.
Sweet Potato Chips
Cut into strips, spread them onto a baking sheet and brush with olive oil. You can add salt and pepper or spice things up with some cajun seasoning. Bake the fries at 450 degrees F for about 25 minutes, flipping them halfway through the time. You can check with a fork to ensure their tenderness.
Mashed Sweet Potatoes
Cut three large sweet potatoes into about 2-inch chunks (the smaller the chunk, the faster they’ll cook) and drop them in boiling water. Cook until completely tender, about 15 to 20 minutes. Drain the water from the potatoes, and mash with milk, butter and a pinch of salt and pepper until reaching your desired consistency.
Here’s how to make a Sweet Potato Pie