Sweet Potatoes: In Season Recipes

MASHED
 

The trick is to think sweet potato mash instead of mashed sweet potatoes. You want to retain texture and energy. Roast unpeeled sweet potatoes at 375°F until super tender (an hour or more). Scoop flesh into a bowl. Mash with a fork, adding in butter, nutmeg, salt and pepper.

BAKED
 

Baked sweet potatoes may take time, but they’re simple. Just poke them with a fork and stick them in a 375°F oven, and bake until tender (about 1 hour). Wrap them in aluminum foil for a softer skin; go bare (with olive oil, pepper and sea salt) for crispness. Top with butter, marshmallows, cinnamon or maple syrup if you must, but we say savory is best: sour cream, chives, blue cheese. Or top with pulled pork.

CHARRED
 

Think homemade French fries. Begin with roasted or baked sweet potatoes. Slice lengthwise. Char the slices on a grill or in a cast-iron skillet. Serve with sour cream and chives, or glaze in the skillet with honey, vinegar and kosher salt.

HUMMUS
 

Roast cubes of sweet potatoes with olive oil and garlic in a 375°F oven until tender. When cool, puree in a food processor with a few tablespoons of tahini, sea salt and a splash of fresh lime juice, adding water until the mixture reaches the consistency of a spread. Spice it up with paprika or jalapeño. Kale chips are a perfect accompaniment.