Sweet Potatoes

Sweet Potato Chips

Using a mandoline, slice sweet potatoes very thinly. Rinse and dry well with paper towels.

In a Dutch oven, heat 2 to 3 inches vegetable oil to 325°F. In batches, fry sweet potatoes until golden brown and crisp, about 2 minutes. Drain on a paper towel–lined baking sheet and sprinkle with kosher salt. Serve warm or at room temperature.

Sweet Potato Hummus

Prick whole sweet potatoes with a fork and roast at 400°F until tender. When cool enough to handle, peel. Let cool to room temperature.

In a food processor, puree sweet potatoes with tahini, lemon juice, minced garlic, salt and olive oil until smooth. Transfer to a serving bowl and serve with pita wedges.

Black Bean and Sweet Potato Chili

Sauté diced onions in oil. Add minced garlic, cumin, coriander, smoked paprika, chili powder, salt and pepper. Cook 1 minute.

Add 1 can rinsed and drained black beans, 2 diced sweet potatoes, 1 can diced tomatoes and 1 cup stock. Simmer until sweet potatoes are tender, about 1 hour. Top with shredded Monterey jack cheese, cilantro and sliced avocado.

Sweet Potato Hash with Fried Egg

Boil 2 cubed peeled sweet potatoes until just tender; drain.

Sauté 1 diced onion in a nonstick pan. Add sweet potatoes and sliced green onions; season with salt and pepper. Press in an even layer with a spatula.

Cook, stirring occasionally, until sweet potatoes are brown and crispy. Transfer to serving plates and top with a fried egg.

Sweet Potato Pie

Roast 2 sweet potatoes until tender. Let cool, peel and puree.

In a food processor, blend 2 cups puree, 3/4 cup packed brown sugar, cinnamon, nutmeg, a pinch salt, 3 eggs and 1 cup heavy cream until smooth.

Pour into a prebaked deep-dish piecrust. Bake at 325°F until the filling is set, about 1 hour. Let cool completely before serving.

Chile-Lime Roasted Sweet Potatoes

Cut unpeeled sweet potatoes into wedges. In a bowl, toss with oil, chili powder, cayenne and salt.

Roast at 400°F until tender, 20 to 25 minutes. Meanwhile, stir together Greek yogurt with harissa paste and salt to taste.

To serve, squeeze lime juice on warm potato wedges and drizzle with the yogurt sauce.


Sweet potatoes are available year-round, but their true seasons are fall and winter.


Choose firm, unblemished sweet potatoes without any breaks in their thin skin.


To bake whole sweet potatoes, scrub them well first and prick their skins in a few places with a fork. Place them on a baking sheet to catch their juices, and bake in a preheated 400°F oven until they are tender when pierced with a knife, about 45 minutes. They may then be peeled and sliced or cut into chunks for glazing, or pureed. You can also peel uncooked sweet potatoes and cook them in salted boiling water until tender before glazing or pureeing.


Sweet potatoes do not keep well. Store them in a cool, dark place, but plan to use them within a week or so.