The wife and I are fans of sweet potatoes and eat them fairly regularly. We either nuke or boil them, load them up with butter and salt and pepper. Its a simple way and we haven’t tried anything else, so I’m going to the IDO Guru’s and libraries to see whats out there, whats your favorite way to fix Sweet potatoes, thanks
Dont have this recipe but got to try some a few weeks back at a pot luck. Sweet potato hash. All i seem to remember was it had sweet potatos, bacon and onions in it with some other spices. It was very good.
We eat them a lot. We dice then and then lay them on a cookie sheet. Sprinkle lightly with oil and your favorite seasoning and bake until done. My wife likes then crunchy but I like them a little less done.
DT
Brown sugar works good too
I like to slice them into rounds about 3/4″ thick and bake them. 20 min. on 400 and they are done, faster then tater tots and healthier too.
We slice them and fry in butter with onion and season to taste…. Same as making spuds and onions as a shorelunch side dish. They are awesome. 
Almost forgot the jalapenos in the sweet potato hash. Seem to remember it being sweet salty and a little kick from the peppers.
Guess there is a name for the sweet potato hash. Paleo. Looks Hawaiian. That would make sense as it was at a Hawaiian theme event where we had it. Lots of recipes on line for Paleo. All types of varieties and a lot with a egg either on top or mixed in for breakfast. Think I may have to get the wife to try and make this.
Just grabbed this recipe off the web. Sounds pretty close to what we had minus the egg.
Sweet Potato and Bacon Breakfast Hash
Yield: Serves 4-6 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: About an hour
ingredients:
4 slices of uncooked bacon, halved
2 shallots, peeled and sliced thinly (or 1/2 cup diced yellow onion)
3 medium potatoes (sweet, Russet, red, Yukon)
Salt and pepper
1/2 teaspoon ground cumin
1 red bell pepper, diced
1 jalapeno, seeded and diced
2 green onions, sliced thinly
4 eggs
fresh cilantro, for garnish (optional)
diced avocado and hot sauce, for serving
directions:
Heat a skillet (something that won’t stick, either a well-seasoned cast-iron or a nonstick skillet), over medium heat and cook bacon until it’s crispy. Remove bacon from the pan, chop it and set it aside (leave the grease). Add the shallots to the pan and cook for 1-2 minutes until they begin to soften. Add the potatoes, a few generous pinches of salt and pepper, and the cumin. Cook for 5-7 minutes or until the potatoes begin to soften and turn golden in spots.
Add the bell pepper and jalapeno and cook until all of the vegetables are cooked through and are dark brown in spots. Cover and reduce heat if things are getting too dark too fast.
Slide all of the vegetables to one side of the pan and crack the eggs into the other. Move the pan so the eggs are over the burner; stir gently while they scramble. When they are no longer liquid, but not quite cooked through (see photo in post), mix them with the vegetables. Stir in the bacon and green onions. Tasted and adjust salt and pepper to taste.
Top with chopped fresh cilantro, if desired, before serving. Serve with diced avocado and hot sauce.
Sweet potato pie to me is better than pumpkin pie.
Being a country boy we raised our own sweet tatters and that was something that was common on holidays as a special treat.
I don’t know how it was made,it was open faced like pumpkin but by was it good. Just a thought, never saw it mentioned.
It is more common in the South, kind of like okra is.
Best to all, 
Iowa Roger
Two ways I make them. One is to large dice sweet potato, russett potato, carrots and parsnips; toss with oil, salt and pepper then spread on a sheet pan and roast at 425 for 20 or so minutes. I usually fill a half sheet pan pretty full cause the left overs are what I use for a weekend hash.
Otherwise I like this one too, great with a pork roast and a green veg like broccoli.
http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe/index.html
Quote:
Two ways I make them. One is to large dice sweet potato, russett potato, carrots and parsnips; toss with oil, salt and pepper then spread on a sheet pan and roast at 425 for 20 or so minutes. I usually fill a half sheet pan pretty full cause the left overs are what I use for a weekend hash.
awesome idea, maybe blanch some cubed squash for a few minutes and add to the mix.
We wrap them in foil and cook on the grill, crack em open butter, s&p, and a splash of maple syrup is all they need
“We wrap them in foil and cook on the grill, crack em open butter, s&p, and a splash of maple syrup is all they need”
except AX the 
stanky syrup stuff, and add sour cream! 
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