I don't have a sweet tooth, but I love sweet potatoes--which aren't really a potato at all. I prefer the orange softer variety that some people call "yams". I haven't eaten a regular potato in about 2 years now. I thought I would miss them, because I was such a potato nut, but I really don't.
You can do anything with a sweet potato that you can with a potato. I've posted a simple recipe below.

Photo and recipe by: Lindsey Rose
The deep orange-yellow color of sweet potatoes tells you that they're high in the antioxidant beta carotene. Food sources of beta carotene, which are converted to vitamin A in your body, may help slow the aging process and reduce the risk of some cancers. Sweet potatoes are also good sources of fiber, vitamins B-6, C and E, folate and potassium. And like all vegetables, they're fat-free and relatively low in calories - one small sweet potato has just 54 calories.
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Here's how Lindsey Rose prepares them.
Simple way to bake a sweet potato (and none of that sweet smothered in sugar crap - what's wrong with people?!):
Preheat oven to between 400-425
scrub sweet potato and remove bruises/woody parts
dry with towel and coat skin with oil (I used canola oil), the oil
helps the skin separate after you bake it. Also, poke some holes in the
top with a fork (you can wait till it cooks a bit to poke the holes, to
reduce leaking).
Place in oven on rack (put some sort of tray on the rack below if you don't want the potato to leak in your oven)
Bake for 40-60 mins, until potato is softened (if it is still hard in
the middle, close it up again, it will continue to cook as it cools)
Once it cools a bit, cut in half and cut slits in the open face, add
some butter (non-dairy for me, I use Earth Balance), salt, black
pepper, and paprika! (to taste)
More good for you foods and why you should eat them