so it doesn't explode.

Add some butter and brown sugar

Add: they are harder to slice than regular potatoes.

until it is soft, but not mushy. Add it to a salad of arugula, cheese, maybe cucumberm nd other fresh vegies. Top with a simple dressing of olive oil and red wine vinegar.
I first learned of this recipe from someone who visited a Greek island. I thought it sounded odd but I tried it and it works!

I can hardly tolerate them anymore. Three times a year is more than enough.

Toss slices in a bowl with a tablespoon of olive oil (or whatever you have) and some salt, pepper, garlic powder - whatever you like- Cajun seasoning is good.. scatter on a baking sheet and bake at 400 for 15, 20 minutes or so until cooked and at least edges are crispy. They never come out crunchy like recipes say unless burnt, but even chewy they are pretty good. Same for deep frying them.

Leave whole. Puncture once twice. Bake at 350 F or 375 until soft. Put in paper bag - optional if you don't have one. Leave until cool. The skin should peel right off. It retains all its flavour this wsy.

Wash well, dry. Cut in half. Brush olive oil on all of it especially cut side. Bake wirh cut-side down at 375 or 400. It will caramelize on the bottom. Eat the skin too! So good!

Give it a few minutes in the microwave. Flip it over and give it another few minutes. Depending on the size of the potato it should be done. Add a little cinnamon butter and enjoy eating 😋.

Season with garlic salt and black pepper. Best if the fries are lightly oiled and seasoned before going into the fryer. Spray oil works great.

It's a very basic one temperature gadget from Walmart. So I've experimented with cooking times in order to get the best results. 12-15 minutes cooks them but lacks crispness. 20 minutes and they're a bit overdone. So for my taste, in-between is the "sweet spot" for sweet potatoes. Yams are also great.

Peel, boil, and mash with butter. Add cinnamon if you like.

I add some brown sugar. But don't mash them with a mixer, as you might with regular potatoes; they get stringy. Use a hand masher. Goes great with ham.

guisado (stew). Mostly cubed but a little mashed to thicken the broth. The orange sweet potatoes add more color too, in contrast to Irish potatoes or yuca.

Just wash it, stab it a few times, throw it in a hot oven and walk away for a while. They do give off sweet juices when they're done, which can make a mess when they burn onto the oven floor, so put it on foil or in a dish of some kind. Soak the dish with some very hot or boiling water and the scorch comes off easily.

And I'm not a fan of recipes that add more sweetening than is already there - no brown sugar or marshmallows for me. I eat it just like a baked potato, skin and all, with some grated parmesan and black pepper in the cut-open top. The savory and the natural sweetness make a nice balance and it isn't so much like vegetable dessert.

However, I'll never turn down a slice of sweet potato pie.

Then again maybe that was squash. I'm liking sweet potatoes fries these days and I usually don't.

Wrap in tin foil, bake in oven at 425F for 45 mins, remove, chop into bits, throw in bowl with 1/4 stick butter, cinnamon, chia seeds, and mash it up and stir into a paste.

Literally like a dessert.

When I stopped doing carnivore and started adding carbs back, I had this three times a week and it was magical.

with a fork, and put it in the oven with whatever else you're baking. When it cools, scoop out the innards and mash them to make a sweet potato pie.

Alternatively, if you have a convection oven or an air fryer, slice them into thin sticks and make sweet potatoes fries.