Summer Fest: 5 Ways to Prepare Sweet Potatoes

By: Cameron Curtis

Ching-He Huang - Roasted Sweet Potatoes

Photo by: Adrian Mueller ©2012, Adrian Mueller /, Cooking Channel, LLC. All Rights Reserved.

Adrian Mueller, 2012, Adrian Mueller /, Cooking Channel, LLC. All Rights Reserved.

The last official day of summer is September 21 and fall begins the next day. Sweet potatoes are available most of the year, but the fall season is truly when they shine as that is when the fresh crop comes in. Select potatoes as blemish-free as possible, and store them in a cool, dark place that's a bit warmer than the refrigerator, where they can last a few months. The ideal temperature for storing sweet potatoes is in the 50s. They're so versatile that they can be roasted, mashed, grilled, stuffed or fried and still taste amazing.

1. Roasted Sweet Potatoes (pictured above)

You need only five ingredients to get great flavor from this roasted sweet potato side dish. Toast the cumin and Sichuan peppercorns until fragrant, then then grind them. Sprinkle the spices and salt over sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender.



Alex Guarnaschelli cooks whole sweet potatoes until they're tender, then scoops out the flesh and bakes once more. Combine the sweet potato flesh with butter, cream, salt and pepper. Serve the mashed potatoes with a browned butter, orange juice, orange zest, sherry and molasses syrup.

If it's still warm where you are, sweet potatoes are great when cooked on the grill. They're easy to skewer and are served with a cooling cilantro and yogurt dipping sauce.

©2012, Television Food Network, G.P. All Rights Reserved.

2012, Television Food Network, G.P. All Rights Reserved.

Add browned butter, spices, cream and orange juice to sweet potato flesh before stuffing back into potato shells. Bake until the filling is browned and the potatoes start to brown around the edges, then top with maple syrup, brown sugar, cayenne and orange zest-coated walnuts.

Working in batches, fry sweet potato slices in hot oil until golden brown. Drain on paper towels, then sprinkle liberally with a mixture of cardamom, paprika and salt; serve with Chili Coconut Dip.

More Sweet Potato Recipes from Family & Friends:

The Heritage Cook: Fully Loaded Green Chile Potato Skins

And Love It Too: Sweet Potato Souffle
What's Gaby Cooking: Parmesan Roasted Potatoes
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