Sweet Potatoes

Store in a cool, dark, well-ventilated place (not refrigerator). Don't store in plastic bags. Keep away from potatoes. Once cooked, refrigerate in an airtight container for up to 5 days or freeze for up to 6 months.

Rich in vitamin A (from beta-carotene in orange varieties), vitamin C, potassium, and manganese. Orange-fleshed varieties contain significantly more beta-carotene than white or purple varieties.

Pierce with a fork before baking whole to prevent bursting

Leave skin on when roasting for extra fiber and easier handling—it peels off easily after cooking

Cut into uniform pieces for even cooking

Toss cubed sweet potatoes with a little oil and cornstarch before roasting for extra-crispy edges

Sweet potatoes are done when a knife slides through easily; don't overcook or they become mushy

Warm spices: cinnamon, nutmeg, ginger, cumin

Herbs: rosemary, thyme, sage

Sweet: maple syrup, brown sugar, honey, marshmallows

Savory: garlic, chili, lime, coconut milk

Proteins: black beans, chickpeas, pork, chicken

Confusing sweet potatoes with yams (true yams are a different species, starchier and less sweet, rarely sold in US grocery stores)

Storing in the refrigerator, which converts starches to sugars and creates a hard core

Boiling instead of roasting or baking, which can make them waterlogged and dilute their natural sweetness