I prefer them baked with butter (or marg.) and salt and pepper, nothing fancy. However, there are some in the family who do a lot of pouting if I don't make the sweet potato casserole but It doesn't have the marshmallows on it. And I make them with baked potatoes, then mashed up with eggs, butter, sugar, spices, milk and topped with brown sugar, butter and chopped pecans.

I used to make candied sweet potatoes by starting with a large can of candied SP, drain and save the liquid. Put the pieces in one layer in a skillet--sprinkle with brown sugar and dot with butter. Drizzle a few tablespoons over and set over medium low heat. Turn the pieces over and add more liquid as necessary. Cook for at least an hour, until gooey. I would put mine on when I put the turkey in the oven and keep it on low until dinner was ready. You can cut the pieces lengthwise to get more surface area to enhance the gooiness.

I don't like sweetened sweet potatoes. Never have. Do love a plain baked sweet potato with butter. Tonight we're having chipotle oven roasted sweet potato fries. I also make a couple soups ... one with andouille, the other with chipotle. And for the holidays Bobbly Flay's scalloped sweet potatoes with chipotle is a traditional dish in our house.

Oh, also love sweet potato fries. About the only fried food I eat.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

yuck, lol. But do make the comfort side dishes that family loves. Even if sweet and gross. Branch out maybe for others that may like a simple roasting.

fortunately my family likes fresh roasted mixed veg. Fresh rosemary and olive oil.

I don't care for sweetened sweet potatoes either. My preferred way is to roast dark skinned sweets, then peel and mash them with butter and just S&P. Then I add a generous amount of crumbled goat cheese and some chopped fresh chives and mix altogether. There is something about the tang of the cheese with the slight sweetness of the potatoes that makes for an amazing flavor combination!

Great leftovers as well.

I like plain roasted chunks of sweet potato. But DH is not fond of either pumpkin or sweet potato, but he likes them well enough drizzled with a mixture of a little sachet of miso and a tablespoon of maple syrup.

We prefer the Japanese yams: sliced, roasted, and topped with some brown butter and chopped toasted pecans.

My go to holiday recipe for sweet potatoes is Katie's Sweet Potato and Caramelized Onion casserole.

Made it again , last weekend, for T Day and it was devoured. When I was dividing up the leftovers for the 20 something's they ALL wanted the sweet potatoes but there were hardly any left !

Bonus is..... it is dead a$$ easy.

Oooops guess the recipe would help.........

Sweet Potato And Caramelized Onion Casserole (Katiec

NOTES : 4 servings

2 large sweet potatoes -- peeled and

-thinly sliced

2 large onions -- sliced

1 Tbl olive oil

2 Tbl butter

1 Tbl dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.

Bake uncovered at 350F for about an hour or until casserole is browned on top.

Note......I make a triple batch with three layers of potatoes and two of onions. This is a dynamite dish. Thank you Katie !!!!

I wash and cut sweet potatoes crosswise in 2 or 3 inch lengths. I simmer them in salted water till just tender. I use a knife and cut off the skins, slice them lengthwise, and place them in a baking dish. Over them I sprinkle a little salt, lots of light brown sugar, many dabs of butter and a tablespoon or two of water. Into the oven for 30 to 60 minutes, give or take, and baste them with the sauce that develops in the pan.

never met a sweet potato I didn't like. I made 'pumpkin' pie out of them.

I liked the holiday sweet potatoes ... taking the marshmallow off ... grew up with SP baked with marshmallow on top.

I have never done that to my kids ... but, maybe the grands ... they like sweet.... hmmm

I made a sweet potato/russet potato gratin last year--with gruyere--amazing. Sort of made it up--mashed both rudely, added salt, pepper some half and half and cheese,baked

I take just enough of the sweet potato casseroles to be polite. I don't like them.

I do like garnets, whole, though not with savories. Some people I know try to mask the natural sugar with funk. Why ruin blue cheese and a garnet but combining them??

For my own preference, oven roasted until almost the shrivel point, then mucked up at the table with too much salted margarine. Yes, soft margarine, not butter. Butter isn't bad, but not right for this. Mind you, those things are so full of sugar that this still qualifies as a dessert.

I've also roasted slices of the big, almost woody ones, so they're charred on the edges and puffed up in the middle, but I don't remember exactly how I achieved that. I think they're supposed to start off cold.

I also make a tsimmis that looks a lot like Sleevendog's picture, but also has dried fruit. But that has turnips and onions and other roots that aren't overly sweet on their own.

My favorite way to eat sweet potatoes is boiled in their skins, peeled, then mashed with salt, butter, and just a dash of maple syrup. Not sweet, just a little hint of “yum”. I also like them roasted, if someone else does it, and gives them a bit of a crisp.

I don't like the texture of mashed anything, so I peel, cube and roast sweet potatoes and yams, using olive oil, salt and pepper.

Aaarrrggghhh! Lol

Carol, that sounds really good! For dessert, but really good! I get the drizzle syrup and oj, but what's the ginger? Minced? Pureed? Juiced? Dry? Choosing wrong could be bad....

Here in NC we're the No. 1 supplier of sweet potatoes since 1971. We even have a "Ham and Yam Festival" like a fair with live music and contests, where they set up huge crates of them and supply paper bags for you to tote some home for free. It is in Smithfield so you can see how the famous Ham is celebrated here too. Sweet Potatoes are very nutrient rich (100% of daily Vitamin A, potassium, high fiber, low calorie), diabetes friendly, and are eaten by many athletes before an event because they release complex carbs slowly. Yams and Sweet Potatoes are botanically different but we still call them yams for some reason and it is almost impossible to find real yams in the US even though the signs say yams they are sweet potatoes in a couple colors and slightly different flavors. Canned they are gross and flavorless so only buy them fresh and store at room temp in the dark like white potatoes but not with them (nor with onions). If you have one that has sprouted, you can still eat the tuber (if it is not shriveled) but cut off a chunk of the tuber with the sprout and suspend it in a glass of water like you would an avocado pit with toothpicks - it will produce roots and then the large leaves will make a beautiful vine for a free houseplant.

I like them baked whole, drizzle of neutral flavored oil and honey with fresh nutmeg. I also like them made with apples and carrots for a silky soup. An unusual dish I like too is garbanzo bean red curry made with them. I've even used them in my (no fish) homemade sushi with sesame oil and maple syrup. DH likes them baked then dolloped with sour cream and peppered. A sweet potato pie is nothing like pumpkin pie - creamier with much more flavor and a lot less sugary, and then there are sweet potato pancakes! A fun recipe is oven-baked spinach and sweet potato Tater Tots. DH drizzles those with hot sauce. They can be made into a fancy and wonderful souffle with Gruyere and Parmesan, and sweet potato fries are delicious. I've also made sweet potato crackers - so good with cheese. Many recipes are on the NC Sweet Potato Commission's web page but do a google search too and you'll be surprised at their versatility.

I NEVER make sweet potatoes with marshmallows, I even hated them that way as a kid and didn't know how good a sweet potato tasted until I was an adult.

NC Sweet Potato Commission

Similar to Fun2BHere, I prefer mine simply cubed and roasted.

Growing up, my grandmothers baked them in loads of butter and brown sugar with marshmallows, and I remember liking that. I can't eat like that today. My MIL makes a very sweet version in a casserole dish with a walnut topping. It's just too sweet for me anymore, but my kids love it.

nancyofnc, I always swore up and down I hated sweet potatoes, too, until we were somewhere for a cookout and they were serving coal-baked sweet potatoes. Out of politeness I took one with the intention of eating a tiny bite then giving the rest to hubby. Long story short, he didn't get a bite of mine LOL. Been a fan ever since - but I still cannot stand the sight & smell of the marshmallow mess ones. I do make them for DH once a year. Plain baked is still my favorite. DH gets his with a brown sugar/cinnamon butter and he will at least eat it. I like mine just salt & some butter.

@ pillog: not intended as a dessert, but certainly eligible, I'm sure. I don't use a lot of sweetening, but it can be increased or decreased. I think I only use 3-4 Tbs. for a 9"X13" casserole dish of 2 layers.

I use fresh finely minced or grated ginger. I have plenty growing in my garden. It's really good with the sweet potatoes and apples and a change from the usual cinnamon/clove/nutmeg flavors. I also have a tangerine tree, and the juice of 1 fruit is usually enough. Adding a bit of the grated orange peel is nice too.

I mix the syrup, juice/peel & ginger together & spoon some over each layer.

Carol, thanks for the details!

Roasted with honey butter and pecans or in root veggie soup. I use kosher marshmallow if I make the “traditional” casserole for my family.