How about simply baked with butter as a topping ?

We love them cut in wedges and baked with a little olive oil and salt and pepper.

I just bake them and add butter and salt and pepper.

I like to cut them in wedges, dip in olive oil, then sprinkle chili powder all over them and roast them until cooked through and a little crusty on the edges.

I like them best roasted as "sweet potato fries", just cut into fries, tossed with a little olive oil and salt and pepper and roasted at about 400F.

I like them just baked and topped with butter, salt and pepper and I like them peeled, quartered and baked, then drizzled with a bit of maple syrup or Habanero Gold and baked until that caramelizes a little.

I also like these:

Chipotle Smashed Sweet Potatoes
Recipe courtesy Alton Brown
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
User Rating:
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Ann T's parmesan crusted sweet potatoes are wonderful too.

Now why in the heck can't I find that sweet potato recipe with the chipotle cream dipping sauce, I think it was Lori's.....

Annie

I just cooked some tonight to have with roast pork. I peel them, cut into uniform chunks, put in a glass casserole with a lid and microwave on high until they're tender. I don't add water to them. Then I mash them with a potato masher, add salt/pepper, butter, finely grated orange rind, maple syrup and crushed dried tarragon.

The tarragon/maple/orange combo really works. It's based on a recipe I found years ago in Vegetarian Times. I don't measure anymore - I just go by taste. I used the rind of an entire orange for 4 large sweet potatoes, perhaps 2 Tbsp. butter, 2 to 3 Tbsp. maple syrup (all that was left in the jug) and about 1/2 or more tsps. tarragon. The sweet potatoes I cooked tonight were actually garnet yams and had a bit of extra moisture so I put the casserole uncovered in with the pork roast for about the last 25 minutes.

seagrass

Either serve em naked [boring] or maybe get a roasting potato and serve a dollop of the sweet potato [like a dollop of sour cream] in the roasting tato as a garnish. You can't do sweet and sweet. It piles on as blech.

Or you could wedge em cook em and go to the savory end.

I love

These parmesan sweet potato fries are good but I don't see them as a great side with braised short ribs.

Home Cookin Chapter: Recipes From Thibeault's Table

1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Ann