I have several for dinner tomorrow (thank you, DH, for all the 'warning') and wanted to prep my sweet potatoes today- can anyone recommend a foolproof way to hold them in the refrigerator overnight? Ann? Would I hold them in cold salted water, like regular potatoes? Here's the recipe I'm using- from Gourmet, May 2004- it's a favorite, and it's a beautiful dish. Lime Cilantro Sweet Potatoes serves 4 2 lb sweet potatoes, peeled and cut into 3/4" pieces 3 T. EVOO 3/4 t. salt 1/4 t. cayenne 1/2 t. finely grated fresh lime zest 1 T. fresh lime juice 1/4 c. chopped fresh cilantro Put oven rack in lower third of oven and preheat to 425. Toss sweet potatoes with 2 T. oil and 1/4 t. salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender- about 25 min. total. Stir together cayenne, zest, and remining salt in sm. bowl. Whisk together lime juice and remaining T. oil in a med. bowl then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Thanks for the kind words. The beauty of this recipe is just like any chili you can add or subtract whatever you want.This time around I had bigger yams, only one large onion, and three small cans of tomatoes. I added more beans and a cup of leftover turkey soup broth. a It turned out a little soupy soI added some blending flour to thicken it up some. Turned out great! One word of caution- turn it off just as the potatoes are fork tender. If you have leftovers and have to re-heat the potatoes won't turn to mush. Nancy

I have made and loved AnnT's recipe and the chipotle one above.....yum... Another fave way is this: Sweet Potato Wedges with Dipping Sauce- lorijean 2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges - Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste. Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges. Dipping Sauce Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate. Serve hot wedges with dipping sauce. Lori And while I haven't made it yet, I had this one saved - looks wonderful. Sweet potatoes with bacon, romesco and spinach serves 6 posted by dlundin (Diana) 2 1/4# sweet potatoes 1/3 cup brown sugar 1 cup unsalted butter 1 tablespoon sage, julienned 2 teaspoons picked thyme leaves 1/2# slab bacon, cut into 1/2 inch lardons 1/3# young spinach, cleaned 1 recipe romesco (attached) 1. Preheat the oven to 350 degrees. 2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar. 3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly. 4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside. 5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more. AOC romesco makes 2 cups 1 cup plus 2 tablespoons extra virgin olive oil 5 ancho chilis, seeds removed, soaked in warm water for 30 minutes and then dried 2 tablespoons almonds, toasted 2 tablespoons hazelnuts, toasted 1 clove garlic 1 each 1" thick slice of bread, fried in olive oil until golden brown, cut into cubes 1/3 cups roasted or canned tomato 1 tablespoon chopped parsley 1. in a heavy sauté pan, heat 2 tablespoon of oil and sauté the chilis for 5 minutes. Season with salt and put aside. 2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine. 3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.

I was having Sweet Potato Fries at the Wayside Grill in Mount Shasta, CA which were served with a dip. I asked the waitress for the recipe and she said if I could guess one of the ingredients she would tell me. I guessed Mayo and she gave me the other one which was Honey... I mixed this together at home until I got the color and taste as described by smcanlis.