unsweetened. My favorite seasonings for sweet potatoes are salt and spices. During the fall season of the Randle Farm CSA, we got a ton of organic, honey-sweet sweet potatoes. We experimented with different preparations. On Thanksgiving, my brother-in-law, Ned, spent a lot of time grating a pound or two with my hand-held, flea-market Wonder Shredder, then threw them into a skillet warmed with some sage brown butter. They stuck. Badly. Something about the starch.
So, my stand-by preparation is to roast spears. First, Jack peels them meticulously, avoiding his precious digits. Then I cut them into thick “fry”-shaped spears. I grind up some coriander seeds, fennel seeds, cumin seeds, and salt with a mortar and pestle, and toss the spears with the spices and either olive or sesame oil. So good!
Oh, and if you still have sweet potatoes in May, and they start to sprout, you can make them into interesting creatures: