Cooking & Baking

Just baked plain, like you'd bake a russet. Break it open and anoint its steamy self with a healthy sprinkle of parmesan or other aged cheese and a good grating of black pepper. Doesn't even need butter. (I often use parm instead of salt, if it suits the food.)

And when I'm roasting a variety of winter squash to food-mill and freeze for the winter, if I have any doubt that they're sweet enough, I'll include a sweet potato in the batch. (A batch is 2 half-sheet pans full.) This mash gets used for everything all winter, from side dishes to 'pumpkin' pie.