All the culinary possibilities of a regular potato apply to sweet potatoes. Here are some tasty serving suggestions:
Roast them in a 450°F oven, cubed and tossed with oil, salt and pepper or other herbs (chopped fresh rosemary is delicious).
Simmer chunks in curries or stews.
Purée them into soup.
Grate them raw into baking as a carrot replacement.
Bake them as you would a regular baked potato, then split and serve with butter. Once baked, scoop out the soft, caramelized flesh (the skin will separate itself in the oven) and mash it with a dab of butter and spoonful of maple syrup or frozen orange juice concentrate (no need to thaw it first).
Published in October 2010.