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10 Ways to Cook a Sweet Potato


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Roasted
Got leftover roasted veggies? Purée  them with hot chicken stock, and you've got instant vegetable soup.
Got leftover roasted veggies? Purée them with hot chicken stock, and you've got instant vegetable soup.
Hemera/Thinkstock

Roasted vegetables are a hearty vitamin- and mineral-rich side dish for chicken, beef and pork, and a satisfying vegetarian main dish. Veggies that pair well with sweet potatoes include butternut squash, onions, parsnips, carrots, Yukon Gold potatoes and beets. Preheat your oven to 425 degrees Fahrenheit with a large baking sheet in the oven -- if you have a lot of vegetables, use two baking sheets. Cut all the veggies into about 2-inch chunks and toss with olive oil, salt and pepper. Herbs such as rosemary and thyme, as well as whole garlic cloves, will give the food a rich, hearty fragrance and flavor. Once the oven is hot, add the vegetables to the hot pans; roast 30 to 45 minutes, or until they're tender but not mushy. Give the veggies an occasional flip so they brown evenly and don't stick to the pan.


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