Christina Lakey from Food Apparel shared 5 recipes to spice up your sweet potatoes!
• Sweet Potato Casserole with Candied Pecan Topping (the sweet potato filling is already made, we can finish mixing the topping and sprinkle on top) http://foodapparel.com/sweet-potato-casserole-candied-pecan-topping-classic-style/
• Sweet Potato Salad with Dill Vinaigrette (the salad is already made and chilled - we can add the almonds and cranberries to top it off) http://foodapparel.com/sweet-potato-salad-dill-vinaigrette/
• Maple Cinnamon Roasted Sweet Potatoes (the potatoes are chopped, still raw - we can add the seasonings and place on the pan) http://foodapparel.com/maple-cinnamon-roasted-sweet-potatoes/
• Cinnamon Roasted Sweet Potato Chips (these are sliced into a chip shape, still raw - we can add the seasonings and place on the pan) http://foodapparel.com/sweet-potato-chips/
• Sweet Potato Fries (sliced into fry shape, still raw - we can add the savory seasonings and place on pan) http://foodapparel.com/sweet-potato-fries/
A few tips:
You can chop and bag them in advance. They won't brown like Russet Potatoes. Makes prep time a breeze. Also, helps to 'dry them out', so to speak, so that they have a crispier exterior.
To help them stay crisp versus soggy: the pre-chopping mentioned above; spread out with space on the pan; gold-touch pan (or darker pan) works wonders; bake at higher temperatures (425-450); last minute broil to toast exterior (but watch closely)