Stuffed Sweet Potatoes
Bake sweet potatoes at 400° F until tender. Split and fill with sautéed spinach and goat cheese. Sprinkle with toasted pecans.
Sweet Potato Soup
Sauté peeled and cubed sweet potatoes, chopped apple, onion, and fresh ginger in olive oil until beginning to soften. Cover with vegetable or chicken broth and simmer until soft; puree. Serve with pita chips.
Cut sweet potatoes into wedges, toss with olive oil and grated Parmesan, and roast at 400° F until tender.