I love sweet potatoes!!! I like them every way... baked/nuked, in casseroles, salads, vegetarian chili, as baked 'fries', etc. I recently tried baked sweet potato fries w/ chipotle powder and they were excellent! I love them in a salad w/ quinoa, chick peas, kale, and a dressing with asian influence (sesame oil!). They're fantastic in a Brazilian-style vegetarian black bean chili. I'll think of more. lol!

ETA: forgot to add dried cranberries w/ that quinoa salad. lol!

we love sweet potato pancakes from Moosewood:

Haha, i just pulled out my copy of Moosewood recently and had forgotten all about the handwritten format. -That is a good recipe.

I always have a few in the pantry. Various types colors sizes. On the list of staples like garlic, onions.

If you re comfortable with a mandoline you can make a big batch of chips. Just test how they do in your oven. Following internet recipes is a disaster. I find a much lower heat and a bit longer time is best....they don't consider the thickness or what different oils, if used, do to the cooking times. I like them very thin. They freeze well. I often take them out of the freezer and warm up in the oven for 5 min or use residual heat from somethings else after oven is off.

Another for the mandolin. I cover my small cast iron bottom around and around over-lapping thin slices and up the sides in place of piecrust for quiche and frittata. Same for a quick pot pie, chicken, turkey, beef stew, biscuit top crust.

And always the bottom layer in my lasagna. They cook quick and add moisture.

I do salad and I put them in chili with black beans. They are great mixed with other vegetables like carrots, parsnips, turnips, squash, reg. potatoes, onions, etc. and roasted. Here's my sweet potato salad recipe, except I don't usually grill the sweet potatoes, I just boil them, and I don't usually use scallions, I use red onions, (although I have made it with scallions) and I usually also add some kind of pepper, either red or green, depending on the season. Bobby Flay's grilled sweet potato salad

We love baked chipotle sweet potato fries too!

Sweet Potato Andouille Bisque

3 Tablespoons butter

1 large onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, minced

1/3 pound andouille, diced

32 ounces chicken broth

2 large sweet potatoes, peeled and cut into chunks

freshly ground pepper

1/3 - 1/2 cup heavy cream or half 'n half

Melt butter and saute onions and celery for a few minutes. Add garlic and andouille. Continue to saute for about a minute. Add broth and sweet potatoes. Bring to a boil, then simmer until potatoes are done. Puree off heat with immersion blender. Add cream to taste.

I did Ina Garten's twice baked sweet potatoes which was very good.

I like sweet potatoes and use them a lot. My girls like them just mashed with butter, brown sugar and a sprinkle of cinnamon, but that's more like dessert. I put them in chili, eat them baked with butter and salt and pepper, slice them into rounds and roast them in the oven with other vegetables like onions, turnips and parsnips.

One of my favorites is this twice baked and Italian sausage stuffed version from Fine Cooking:

Twice Baked Sweet Potatoes with Leeks and Italian Sausage

• 4 small sweet potatoes (about 8 oz. each)
• 1 Tbs. olive oil
• 1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed)
• 1 Tbs. unsalted butter
• 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
• 1 tsp. chopped fresh sage
• 1/4 tsp. chopped fresh thyme
• Kosher salt
• 1/2 cup sour cream
• 1/4 cup grated Gruyère

TIP: Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will keep it from flopping closed.

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.

Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.

Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Someone here once said that they never met a chipotle that couldn't dance with sweet potato. They were right. Alton Brown agrees, that's where I got this recipe:

Chipotle Smashed Sweet Potatoes

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.
I also have a recipe somewhere for sweet potato gratin with poblanos, and I need to go find that, it was very good, although definitely not healthy!

Annie

I'm excited to see a few new recipes to try!

CindyMac, it must have been you who mentioned the chipotle 'fries' on another thread. It sounded so good that I made them almost immediately.... and a few times since. ;^) TY!

seagrass, those burritos sound awesome!

I bake them and cut them up in cubes.

I freeze the cubes and use them to make smoothies.

I use fat free sugar free Greek yogurt, soy milk, Truvia, cinnamon and blend until smooth.

Sometimes I add a tangerine and omit the cinnamon.

I've made the Moosewood black bean sweet potato burritos. They are OK but a tad mushy. I'd add either some real chorizo or some fake chorizo, which I can get at my local grocery stores.

I don't think I would mash the sweet potatoes for the burritos, I'd cut them into small cubes and roast them with some olive oil and spices. Not so mushy that way.

I've posted this before as one of my favorite winter salads:

Forbidden Rice Salad with Yams

• 2 cups forbidden rice
• 3 1/2 cup water
• 2 tablespoons tamari soy sauce
• 3 tablespoons unrefined, expeller pressed sesame oil (not toasted sesame oil)
• 1 pound sweet potatoes, roasted and diced
• 3/4 cup diced red bell peppers
• 3/4 cup diced yellow bell peppers
• 1/2 bunch sliced green onions (about 3 or 4)
• Sea salt, to taste
• Ground pepper, to taste

Method:

Bring rice, water and a pinch of salt to a quick boil, cover and lower
heat to a simmer for 30 minutes. Turn heat off and let rice sit while
you whisk together sesame oil and tamari. If necessary, drain any
remaining liquid from bottom of saucepan. Add sesame oil and tamari
mixture to saucepan and toss with rice while still warm. Let cool, then
add sweet potatoes, red peppers, yellow peppers, green onions, salt and
pepper to taste.

Nutritional Info:

Per Serving: 250 calories (60 from fat), 6g total fat, 1g saturated fat, 390mg sodium, 45g carbohydrates, (5 g dietary fiber, 4g sugar), 6g protein.

How about African inspired sweet potato and black bean burgers? I have not made them in a while but hope to remedy that some time later this month.

Spiralize, saute, and use as a base for sauces! A good pasta substitute.

I love this easy sweet potato soup:

http://www.tasteofhome.com/recipes/harvest-sweet-potato-soup/

Looks like first attempt will be the Chipotle Smashed Sweet Potatoes. Thank you for the recipes. I will let you know how these turn out and what else I do with them

Good luck, twoyur. Enjoy your bounty of "sweets"!

Annie