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Just wrap those puppies in foil and bake at about 400 degrees till they're soft enough to squeeze and see "syrup" drip from the wrapper, or at least 40 minutes for medium ones. A baked sweet potato is a great side on any plate where you'd place a baked Idaho potato. Simple is best, and with sweet spuds, you need nothing but salt and pepper. The flavor's baked in.

are the temps in the article in Celsius?

I never understood why American massacre sweet potatoes with syrup and marshmallows. Yuck! Living in the West Indies I grew eating sweet potoatoes in the same way that American eats "Irish potatoes" (that's what we call the other potato). Boiled, mashed, baked, fried, steamed etc.

I love sweet potatoes in all forms, simply baked with butter and salt, or with brown sugar and topped with nuts, or marshmallows. (I love a salty, sweet combo, that's why "we American's massacre" our sweet potatoes.)

I just made them yesterday with cider braised pork chops. America's Test Kitchen has it right when they don't boil sweet potatoes, rather simmer them with a little bit of water--though I substituted heavy cream--, some butter, sugar, salt, and pepper. Yum.

I never liked sweet potatoes until I started making them for my daughter. Then I realized that without all that extra junk, they're quite good. I love them steamed and then fork mashed (on the plate is best!) with some butter, salt and pepper and fresh herbs if I have them (chives are great). That's it. My daughter loves them too.

I love my white sweet potatoes smashed and plain. My favorite way to cook them is covered in the microwave until super soft. They are the best way to end dinner, my idea of dessert. Oh yum, the Oriental, dry sweets are extremely sweet and dry fleshed. The moister orange flesh tubers (yams) I pass on.

Sweet potato gratin. Puree one chipotle in adobo (a little extra sauce if you like spicy) with four cups of cream and a garlic clove. Layer thinly sliced sweet potatoes in a 9x13, pour cream over. Bake uncovered about an hour. Apply to face.

Sweet potato fries are available in grocery store freezer sections. They're par-cooked and just require baking, and go very well with hamburgers or lamburgers.

My wife loves Alton Brown's sweet potato waffles, probably because I do the work, but they are very good. http://www.foodnetwork.com/good-eats/potato-my-sweet/index.html

I usually slice mine into fries and roast, but there is one recipe from Martha Stewart that I love for mashed red curry sweet potatoes. You basically bake the potato, then mash with red curry paste and coconut milk.

Here's the recipe, but the picture seems to be incorrect on the site:

http://www.marthastewart.com/recipe/mashed-red-curry-sweet-potatoes?autonomy_kw=sweet%20potatoes%20curry

Americans aren't the only ones who "massacre" sweet potatoes with sugar. The Japanese love to make daigaku imo - candied sweet potatoes with black sesame seeds. They're covered in sticky sugar syrup.

Is it really necessary for people to bash the way in which other cultures and individuals prepare their food when they make comments?

Baked or roasted for maximum sweetness, serve with butter and brown sugar to enhance.