Thick sweet-potato rounds are boiled until tender, gently smashed, and roasted with garlic and thyme. Parmesan goes on near the end for browned patches, while parsley and a little fresh cheese finish the plate.
Roasted sweet potato cubes and taco-seasoned ground beef make a warm base for a mound of creamy, whole-kernel lime corn. Finish each bowl with pickled red onions, cilantro, and a light hot-honey drizzle.
These three-ingredient sweet potato tortillas are thin, orange-gold, and lightly browned in a skillet. Adjust the flour only if the dough is too sticky, then keep the cooked tortillas under a towel so they stay bendable.
Whole baked sweet potatoes are split and filled with spiced roasted chickpeas, then finished with small dollops of lemon-garlic yogurt, sliced green onions, parsley, and paprika. Serve each potato with lemon wedges.
Shredded sweet potatoes become small, rustic hash brown patties with deeply browned edges and tender centers. Dry the shreds, cook the patties in uncrowded batches, and serve them with a separate creamy hot-sauce dip.
This lightly sweet cornbread gets its orange-gold color and tender crumb from mashed sweet potato. Bake it in a 9-inch square dish, check that the center is set, then rest it before cutting nine thick squares.
Thin, skin-on sweet potato rounds bake in a shallow casserole with garlic-thyme cream. Cover the dish first to soften the center, then uncover it for light browning. The slices stay distinct, and the sauce stays creamy.
Bake four whole sweet potatoes until tender, then open them into skin-on boats and fill each with chunky beef sloppy joe sauce. Diced green pepper and onion add texture, while a short simmer keeps the filling thick enough to mound.
Coarsely grated sweet potato and black beans bake with soft corn tortilla layers, red enchilada sauce, and melted cheese in one skillet. After a short rest, add sour cream, salsa, avocado, red onion, and cilantro.