While sweet potatoes recipes are often relegated to the "holiday" file in your head, these wonderfully flavorful, wonderfully healthy veggies are something you should add to your diet all year long.

While some of the sweet potatoes recipes on this page are more holiday themed, others, like our Rosemary Creole Sweet Potatoes, are just as awesome with a pork roast, catfish filet, cheeseburger, sandwich, or... well, you get the idea.

Looking for more recipes for the holidays? Check out our Thanksgiving and Christmas dinner party pages.

This recipe, more like baked sweet potato fries than your traditional sweet potato casserole, is spicy, flavorful, and seriously easy. It goes just as well with barbecue or burgers as it does with your traditional holiday turkey. I use plenty of this wonderful creole seasoning, pop 'em in the oven, and then focus on the rest of my dishes.

Serves about 8.

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Ingredients:
3 lg. sweet potatoes, peeled, cubed into 1" cubes (6 cups or so)
3 tbsp. olive oil
1 1/2 tbsp. creole or cajun seasoning
1 tbsp. brown sugar
1 tsp. dried rosemary

Instructions: 1. Preheat the oven to 400 degrees F.

2. Place potato cubes in a large resealable bag. Pour oil over and toss to coat.

3. Add seasoning, sugar, and rosemary. Toss to coat.

4. Dump potatoes into a large greased baking dish (glass works best).

5. Bake 45-50 minutes, until nicely tender. Stir occasionally.

Note: Like most sweet potatoes recipes, this one is very forgiving. Sometimes I cook it longer to allow the potatoes to crisp up even more. The longer they cook, the crisper the potatoes get on the outside, and the creamier on the inside. So good!

This mashed sweet potato recipe is sort of the polar opposite of your traditional marshmallow-coated sweet potatoes recipes. You still get all the wonderful richness, but without the sticky strangeness of the marshmallows. This is one that kids and adults alike can enjoy!

Serves 8.

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Ingredients:
1/2 C. (1 stick) unsalted butter, in pieces
1/4 C. heavy cream
1 tsp. salt
1/4 C. dark brown sugar
4 lbs. sweet potatoes
1/2 - 1 tsp. ground cinnamon, optional
1/4 C. bourbon, optional
salt & freshly ground black pepper, to taste

Instructions: 1. Peel and quarter sweet potatoes. Slice quarters into 1/4" slices.

2. In a large, heavy pot (non-stick is best), combine butter, cream, salt, sugar, sweet potatoes, and cinnamon and bourbon (if using).

3. Heat to a simmer, turn heat very low, cover, and cook until very tender, about 50-55 minutes (but check them often). Potatoes are done when they fall apart when you poke or handle them.

4. Remove pan from heat. Mash potatoes and liquid together with a potato masher or electric mixer. Add salt and pepper to taste.

5. Serve immediately.

This sweet and delicious sweet potato/ yams recipe bakes up with a light and fluffy texture, with the lovely crunch of a pecan/brown sugar topping. This is one that will even have the kids renouncing marshmallow sweet potatoes recipes forever more.

I like to use the minimum amounts of sugar, but if your family has a sweet tooth, use as much sugar in this recipe as you like. If you double it (and you very well may want to!), bake it in a 9"x13" pan.

As written, this sweet potatoes recipe makes 10 smallish servings.

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Ingredients:
3 C. cooked, mashed sweet potatoes (about 4.5 lbs. raw potatoes)
1/4 - 1/2 C. sugar (to taste)
2 eggs, beaten
1/4 C. butter, melted
1/2 C. milk
1 1/2 tsp. vanilla extract
pinch salt

Topping:
1/2 - 1 C. brown sugar (to taste)
1/3 C. all-purpose flour
1 C. chopped pecans
1/3 C. butter, melted
1 - 1 1/2 tsp. ground cinnamon

Instructions: 1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine sweet potatoes, sugar, eggs, melted butter, milk, vanilla extract, and a pinch of salt.

3. Beat with an electric mixer until well combined. Set aside.

4. In a small mixing bowl, make topping. Combine brown sugar, flour, pecans, butter, and cinnamon. Toss with a fork to mix.

5. Pour potato mixture into a greased 9" pan.

6. Sprinkle prepared topping over.

7. Bake 35-40 minutes, until hot and browned.

Note: If you have die-hard devotees to marshmallow sweet potatoes recipes, you can adapt this to their tastes. Use the minimum sugar in the topping (or less), and dot a few marshmallows over the top to please everybody at the table.

This recipe is like nothing you've ever served for Christmas or Thanksgiving before, I promise. It's so good and so simple, in fact, that you'll want to make it all year round. It's a wonderful accompaniment to roasts, BBQ meats, or... whatever. Spicy, creamy, cheesy, and full of flavor, there are no other sweet potatoes recipes quite like it.

Serves 8.

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Ingredients:
5 lbs. sweet potatoes, peeled
1 lg. onion, sliced thin
3 tbsp. butter
1/2 can canned adobo chipotle chilis
2 C. whipping cream
1 C. Swiss cheese, shredded
1 C. Parmesan cheese, freshly grated
salt and pepper, as needed and to taste

Instructions: 1. Melt butter in a small skillet over medium heat. Add onions. Sprinkle with salt and pepper as desired. Cook until tender.

2. Cover and cook on medium low until onions start to caramelize, about 20 minutes. Stir often, and don't allow onions to burn.

3. Preheat oven to 350 degrees F. Grease bottom and sides of a 9x13 inch baking pan (glass works best).

4. With a very sharp knife, slice sweet potatoes into thin slices. Spread an even layer of potato slices onto bottom of pan. The sweet potato slices should resemble something like scales in the pan.

5. Sprinkle potatoes evenly with salt and pepper, a bit of each cheese, and a bit of onion.

6. Repeat until potatoes have been used up, finishing your layers with a last layer of sweet potatoes and reserving a small amount of cheese.

7. Press down on casserole to make it more settled and even.

8. In a blender, combine whipping cream and chipotle chilis (don't include adobo sauce). Blend until well combined.

9. Pour whipping cream mixture over potatoes. Sprinkle cheese on top.

10. Cover casserole with foil. It's important the the foil doesn't touch the cheese, or it will pull the cheese right off the casserole when you remove it.

11. Bake 45 minutes.

12. Remove foil. Return casserole to the oven and bake about 15 minutes more, until bubbling and golden and potatoes and tender.

13. Let rest 10-15 minutes before serving.

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