Sweet potatoes are better for you than white potatoes but still taste delicious. We eat them two or three times a week.  Here are my three favorite ways to cook them:

  1. Baked sweet potatoes.

Preheat your oven to 450. Scrub and dry your sweet potatoes. Using a fork, poke holes all around your sweet potatoes. Line a cookie sheet with foil and place your hole-y sweet potatoes on the foil. Place the sheet pan in the oven for 30 minutes, then flip the potatoes over and cook for 30 more minutes. Let cool.

  1. Roasted sweet potatoes.

Preheat your oven to 375. Scrub and dry your sweet potatoes. Line a cookie sheet with foil. Chop your sweet potatoes into bite-sized sections and throw into a bowl. Drizzle with oil, salt, pepper, cinnamon, and chili powder. Stir them up until they are evenly coated. (If you’ve used enough spices they will be lightly speckled but mostly orange.) Pour onto the sheet pan, and bake for 12 minutes. Give them a stir and bake for 12 more minutes. At this point, start fork-testing the potatoes. When they are fork tender and delicious, they are done. Let cool.

  1. Mashed sweet potatoes.

Preheat your oven to 375. Scrub and dry your sweet potatoes. Line a cookie sheet with foil. Chop your sweet potatoes into bite-sized sections and throw into a bowl. Drizzle with oil, salt, pepper. Stir them up until they are evenly coated. Pour onto the sheet pan, and bake for 25-30 minutes stirring every now and then. When the potatoes are very fork tender, pull them out of the oven and throw them into your mixer’s mixing bowl. Flip on the mixer and mash them up with milk, butter, brown sugar, chili powder, and cinnamon. Add salt and pepper to taste.

What is your favorite way to cook sweet potatoes?  Do you eat them all the time like we do? 

This post is number 16 of my #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.

Sweet potatoes: the best kind of comfort carb
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  • Roasted sweet potatoes are my favorite. And my mom was so enamored with the mashed sweet potatoes I made a few years ago (which I totally roasted before mashing), they’ve become a fixture at Thanksgiving.

    • Roasting before mashing is the best!!

  • My mom says when I was a baby I only would eat sweet potato baby food. And then I turned orange. I kind of overdid it on the sweet potatoes and couldn’t eat them for YEARS. But then a friend introduced me to sweet potato fries when I was in college, and it was back on again.

    Let me find a couple of my favorite recipes, and I’ll share them here with you.

    • Sweet potato fries are so so yummy. We make fake oven fries with them, too.

      • Jamie Wright Bagley

        Yeah. Fake oven fries. Yum! My kids love them, too.

      • Done that! Do you have Shauna Niequist’s “Bread & Wine?” Because it has a recipe for baked sweet potato fries with a SRIRACHA dip.

        • YES. also, my husband just mixes plain ketchup with sriracha for his sweet potato fries.

  • I make these whole-wheat chocolate chip sweet potato pancakes more often than I probably should admit:

    • Ooh, totally trying that! We make pumpkin pancakes a lot.

  • I found this recipe for Sweet Potatoes With Cuban-Style Beef Picadillo last fall:

    It deserves revisiting. My husband likes to point out that everything I cook is a thing stuffed into a thing.

  • Jamie Wright Bagley

    I usually peel and chop into cubes, then steam for 10 minutes. It’s the most energy-efficient method, and that gets factored into all my kitchen decisions. #frugaloverachiever. If I’m not in a hurry, I’ll add salt or maybe some spices and a bit of coconut sugar. If I am in a hurry, I think the flavor can stand up on its own well enough. It might not get rave reviews but it’s rarely left over, either. 😉

    • I really need to get on this steaming train with you.

  • I like to chop them and roast them along with other veggies adding olive oil and garlic.

    • Oh yes — my mom does this with bell pepper and onion. And it is fantastic.

  • I like peeling them, cutting into really thin slices and eating raw as a crunchy snack.

    Steamed, cooled and combined with steamed or canned cooled beets and a dash of lime or lemon juice.

    Then there’s a Rwandan recipe that combines red beans and boiled, cubed sweet potatoes with salt, pepper and a dash of akangera (a really spicy chili oil/vinegar mixture – hot sauce is a milder substitute).

    Then there’s an annual indulgence of bourbon sweet potatoes….you roast or bake potatoes. While baking, cook the following over a low flame: 1/2 to 1cup bourbon,1/2 to 1 cup brown sugar and 1/4 c butter and a dash of maple syrup or flavoring, until bubbly. Pour the bourbon mixture over the roast potatoes while they’re still warm. (Some people add a struesel topping, but that’s too much for me.)

    A few tablespoons of mashed sweet potato added to plain or vanilla yogurt (or vanilla ice cream) is wonderful. My daughter ate this, as well as pumpkin mixed with yogurt, as a baby.

    • WOW I love these awesome recipes! They all sound delicious and I’m totally making that bourbon sauce but — raw? So interesting.

      • I mean, it’s no potato chip, but it tastes better than cucumbers, to me.

        • Cucumbers are terrible. Literally the worst vegetable.

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