Candied. I don’t eat anything until I’ve cooked all the nutrition out of it.
OMG, that’s so cool! And…the purple ones stay purple when you cook them?! I’ve seen them at the fruit market, but since most purple veggies lose their color when they’re cooked, I haven’t bothered. Do you know if the purple ones are sweet like sweet potatoes or more like white potatoes?
Cut into chunks, rubbed with lime juice and allspice, then roasted in the oven.
Sweet potato french fries are nice too.
I don’t think I’ve ever had any form of sweet potato I didn’t like!
I prick and nuke a bunch of them sometimes, let cool, peel, and put in a tupperware bowl in the refrigerator. They last a long time, they’re good for you, and reheat so easy. Butter, salt, pepper, and a drizzle (just a touch) of honey or maple syrup is the way to go.
Mashed, with ginger and garlic and butter and salt and pepper.
Baked Fries, with mayo/tabasco dipping sauce.
Pan Sauteed, in olive oil, until caramelized, and served with greens.
I prefer them simply baked with butter/margarine, a little pepper, and a touch of nutmeg. Seriously, try it next time instead of cinnamon. 
I like mine just about any way you want to make them, but sweet potato pie tops them all. Not to mention that it’s a gazillion times better than pumpkin pie…
mmm…pie
Being the inherently lazy and wanting for instant gratification, I just microwave them for 5 minutes and eat them like an apple.
Other: Curried, with lentils and butterbeans(Lima beans)
Roasted with earthy spices; chili powder and cumin, ras al hanout, garam masala, anything like that.
I’ve never seen this recipe but they (CI magazine) had a similar recipe for oven “french fries” that I’ve started using for sweet potatoes. Works great except that I have been cutting into wedges. The foil and cold oven steam the fries first, then the heat (450 degrees for potato recipe) makes the crisp. The next time I’ll try rounds.
I have cut them into cubes and stir-fried them with garlic black bean sauce (from a squash recipe.) Very good except it can be difficult to get them done enough. It helps to microwave them for a few minutes first if you don’t like them al dente.
Oh dear gods. When you said Paula Dean, I was ready to heartily disagree with you. Ms. Dean gets a lot of flak from health nuts, so I was expecting your objection to be along the lines of “too much butter,” or “fried unnecessarily,” but that… I… I just can’t get behind that recipe.
Boil equal amounts of sweet potatoes and red skinned potatoes until done. Thin whole berry cranberry sauce with orange juice, heat and use as a sauce for potatoes.
It is great.
It used to be vegetable - but not anymore!
Ooh, that does sound great. Thanks for the idea!
Fries. No ketchup or sauce of any kind for me, thank you. Best with barbecue of some kind.
ok - stupid question -
when I think of fries - I think of 'deep fried" potatoes -
How are Sweet Potatoe Fries made?
They can be deep fried like regular french fries (this is how they’re done at restaurants) or oiled and baked in the oven. I’m totally trying the CI/ATK version mentioned in this thread, though. Starting with a cold oven to steam them before the heat intensifies enough to “fry” them in their coated oil sounds like a fantastic idea!