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We got a decent crop of sweet potatoes....

Now, I need recipes...anything BUT pie. I looked online....not much variety. Someone even posted dog treats.

Anybody?

Lots of times, I'll cube them, then pop them in some hot oil w/chopped onions and asparagus spears that I've broken up.

Sweet Potato Casserole

Ingredients

* 4 or 5 sweet potatoes
* 1/4 cup honey
* 2 eggs, beaten
* 1 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk

* 1 teaspoon vanilla extract
* 1/2 cup packed brown sugar or 1/2 cup white sugar plus 1 Tablespoon molasses
* 1/2 cup GF rolled oats
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans

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Boil potatoes in a pot of salted water in their skins until soft. Remove skins and mash up the sweet potatoes with the butter, honey and milk. Whip in eggs and salt. Spread them into a buttered casserole dish.

Next, mix the brown sugar, oats, and chopped nuts together. Cut in the butter and add vanilla until the mixture crumbly. Sprinkle the mixture over the sweet potatoes and bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Sweet Potato and Peanut Gratin, from River Cottage Veg

Ingredients

2 lb. sweet potatoes
2 tbsp. sunflower oil (I used olive oil)
1 fresh red chile, seeded and finely chopped
3 garlic cloves, finely chopped
1 cup heavy cream (I used almond milk)
sea salt and freshly ground black pepper
1/2 cup crunchy peanut butter (I used raw, unsalted almond butter)
finely grated zest of 1 lime, plus about 2 tsp. juice

Preheat oven to 375* and lightly oil a large gratin dish. Peel the sweet potatoes and cut them into slices a bit thinner than 1/8 inch. In a large bowl, toss the potato slices with 1 tablespoon of the oil, the chile, garlic, cream, and some salt & pepper.
Arrange half the sweet potato slices evenly in the gratin dish. You do not have to layer them piece by piece, but try to ensure that the slices are mostly lying flat.
Beat the peanut butter with the remaining 1 tablespoon of oil, the lime zest, and the lime juice. Spread this mixture in dollops over the sweet potatoes in the dish. Cover evenly with the remaining sweet potato slices. Pour over any cream remaining in the bowl.
Cover the dish with foil and bake for about 20 minutes, then remove the foil. Bake for a further 30 minutes or so, until the sweet potatoes are completely tender and the top is browned and crisp. For extra crispness, you can finish under the broiler for a couple of minutes, but watch carefully. Serve hot, with a crisp, leafy salad to balance the sweet richness of the gratin.

sweet potato and peanut gratin river cottage veg. http://www.hungrymeetshealthy.com/sweet ... ok-recipe/

Mmm..lovely sounding recipes ladies!! Keep 'em coming!!

River Cottage has a plethra of other Sweet Potato recipes.

http://www.foodnetwork.co.uk/recipe/riv ... ients.html

We like them baked with butter and salt, sweet potato fries and hubby has been using them precooked as a base for his morning smoothies. You can also eat the green tops of the sweet potato. There are several good Asian recipes that use those.

This is also a great sweet potato recipe video from Deep South Homestead

Another yummy looking recipe. I love this channel!