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I'm a purist - prefer baked and then add s&p and a pat of butter. I also like sweet potato fries. I have also peeled, chunked and roasted with other veggies. I'm not a fan of the sweet casserole w/marshmallows but sweet potato souffle is good and I like them in pie better than pumpkin.

Do you have a surplus? If so, I'm jealous!

My go-to sweet potato dishes are:

a) baked sweet potato "fries" or just oven-roasted chunks, tossed with olive oil, sea or kosher salt and freshly ground black pepper (I love to drizzle balsamic vinegar reduction over them)

b) sweet potato mash - I mix sweet potatoes with a couple of Yukon Golds, season with salt, pepper, cumin and smoke paprika, I often add mashed roasted garlic, too (it has become one of my "signature" Thanksgiving sides). I've used this mash as a ravioli filling and made caramelised onion sauce to go with them, it was really, really good.

c)roasted sweet potato soup with sausage and sage. I used to make a sweet potato, carrot and ginger soup too.

d)sweet potato hash - actually, it's my OH's specialty.

I've made a sweet potato & coffee mousse pie before, and it was fine, but I think I like them better in savoury applications. Of course, now I'm craving sweet potatoes:-).

A soup place at college had a soup called Potage Jacqueline that was just sweet potatoes, water, ginger, and salt, boiled until the potatoes are soft and pureed with a little milk. Maybe there were onions in there somewhere, too.

I love sweet potatoes, and look forward to doing stuff with them and posting the recipes as fall rolls in: http://runwithknives.blogspot.com

I make a variation of shephard's pie with ground turkey breast and sweet potato....sooo good!

@Fanciesmom - What is Ras el Hanout? (Or a rough counterpart?) The recipe sounds great, but something tells me that this element is essential.

Bourbon sweet potato mash, was a hit last Thanksgiving.

A few months back I saw a recipe for sweet potato bread pudding. I've been meaning to try it out before the holidays to see if it's family-worthy.
I'll post it for you as soon as I find it.

I need to cook diabetic style. my fav sweet potato fry's are cut like big steak fries. put some olive oil, salt, cinnamon and cayenne in a bag. mix and taste. if spicy enough add fries and mix to coat. bake on a cookie sheet at 475. 20 min on one side 15 on other. if dry looking when flippped use a brush and coat with drippings in pan. they will be nice and crisp on the outside and soft and sweet on the inside. not all soggy. leave space between while baking. make extra for a snack.

The other night I made a roasted sweet potato "mash". I need to come up with a better name, but it's pretty self explainitory.

I first boiled (in salted water) the sweet potatoes until fork tender. Then tossed with olive oil, nutmeg, cinnamon, ground cloves, and all spice. I placed them into the oven to roast at 375 for about 10 minutes. Took them out and sprinkled brown sugar on top then roasted for about 5 more minutes.

Next, I mashed them all together with about 2 tbs. of butter. They turned out really well but I think next time I will try adding a couple tbs. of heavy cream.

Candle Cafe's Paradise Casserole - DELICIOUS.

4 Sweet Potatoes
1 T. Sweet White Miso
1 t. Umeboshi Vinegar
2 t. Ground Cinnamon
1 C. Black Beans, soaked overnight with a 1” piece of Kombu, drained
2 t. Garlic, minced
1⁄2 C. White Onion, finely chopped
1 t. Cumin
Pinch of Crushed Red Pepper
Pince of Sea Salt
1 1⁄2 C. Millet
1 T. Extra-Virgin Olive Oil

1. Preheat oven to 350

2. Bake the sweet potatoes for 1 hour/fork-tender. When cool enough to handle, remove the cooked potatoes from their skins, place in a large mixing bowl, and mash with a potato masher until smooth. Combine the miso, vinegar, and cinnamon with the potatoes.

3. Meanwhile, put the beans in a large stockpot and add water to cover by 2”. Add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil over high heat. Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender. Drain and set aside.

4. While the beans are cooking, put the millet and 4 C. of salted water in a large pot and bring to a boil. Then cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.

5. Lightly oil a large baking pan or casserole. Spread the millet over the bottom of the pan, then spread the black beans in an even layer over the millet. Top with the sweet potato mixture over the black beans in an even layer.

6. Bake for 45 minutes. Remove and let cool a bit before serving.

Serves six to eight.

i really enjoy the combo of black beans and sweet potatoes

I've never had it, but you can try Pioneerwomancooks Sweet Potato Casserole. I am not sure if she does anything different than what you do, but I have heard nothing but rave reviews about it.:) I am thinking about making it for this Thanksgiving.

That said, Brooke's soup-Roasted Sweet Potato Soup with Sausage and Sage-sounds heavenly. I want to make that soon!

Fry up some bacon, drain. Add lots of chopped onions and garlic to some of the bacon drippings and saute until tender. Mix with crumbled bacon. Use as a topping with a generous grinding of black pepper for baked sweet potatoes. Dinner is served!