SWEET Potato Bake:

3 cups sweet potatos cooked, mashed
1 cube butter
1 cube diced cream cheese
1 egg fork whipped
1/2 cup chopped pecans
s and p to taste
1/4 cup brown sugar
nutmeg as desired

mix warm sweet potato mash with butter, egg and cream cheese (hand blender) til smooth. Add s and p to taste, stir in nuts sprinkle lightly with nutmeg if desired. pour into 9 x 13 baking dish or 9 x9 if you want it thicker.. bake 350 degrees for 35 to 40 minutes depending on your oven. should rise lightly and have a firm crust to the top. I made mine today for tomorrow will just pop in oven to reheat. my kids love this one and they are all grown up now :)

Sweet Potato Salad 3 medium sweet potatoes, boiled, cooled, pealed, and diced.
2 Bananas, peeled and diced and tossed in lemon juice.
2 Apples, cored, diced and tossed.
1/3 cup crushed pineapple, drained.
1/3 cup nuts, chopped.
1Tablespoon honey.
1/4 cup mayonaise.
1/3 cup cream, whipped.

Combine potatoes, bananas, apples, pineapple and nuts.
Mix honey with mayonaise. Whip cream until stiff.
Combine with maonaise and toss with fruit mixture.
Makes about 6 servings.
Note; I use 1/2 small container cool whip instead of cream.
You may also add raisins, dates or coconut.

Good hope you enjoy. Happy Thanksgiving to everone.

What a lot of good sounding ideas! Thanks everyone!

I prefer mine virgin with just a little butter. I always bake extras because I also love them sliced with the peel, cold out of the refrigerator.

I never even thought of a salad this looks really yummy. I think I'm making it today thanks :-)

I love to bake them and just eat them with butter, salt and pepper. Or I make them into baked chips. Eat them all year long. I have always hated rutabagas (mostly in boiled dinner) but a friend mashed them last year and they were very good so I am going to try them this year.

I love baked sweet potatoes. After they are baked, I slice them and sprinkle with either pumpkin pie spice or cinnamon, add some brown sugar and butter. Very tasty.

I peel them and cut them into cubes or sticks and put them in a medium warm skillet with canola oil and a generous amount of Emeril essence Stir often they brown well and are so good. Even good the next day.

I like ti just bake them, the same as a reg white one. It brings out the l sweetness.

I like to roast them. I peel and cut into large cubes or wedges, toss with lightly with Canola oil. Put onto a baking sheet and bake at 350F until tender roughly 45 minutes depending on size cut, stirring a couple of times. I serve them with sour cream, if desired.

This is just a basic recipe, the spices/herbs can change. The baking time and temp is adjustable if you are using the oven for other things. I also add cubed/wedged potatoes (not peeled), carrots and onions (onions are added towards the end so they do not burn).

Okay, to be honest, I do not often toss in oil. I spray the pan with a pan release (such as Pam) and spray the veg and good to go.

PB from MN