Sweet Potatoes are at their sweetest and best during harvest season, which runs late August to October. Of course they feature prominently on many a Thanksgiving table, but personally I love cooking them in as soon as they are harvested when they are at their peak freshness. I find their versatility in the kitchen helps perfectly bridge the summer and fall seasons. On a warmer day I tote them out to the grill, or if it’s cooler, I use them in a warming soup or curry bowl. 

Garnet and Jewel are likely the varieties you’ll find in the grocery store, but you could also come across purple or white sweet potatoes, both of which will be less sweet and a little more starchy. Whichever type you decide upon, when choosing your potatoes look for unblemished skin, and opt for a medium to smaller size potato for best flavor and texture. 

Sweet potatoes like to be stored in a cool, dark place, ideally within 50-60 degrees Fahrenheit. Try to avoid refrigeration, which can change the texture of the potato, and also cause sprouting. If you must store them at room temperature, try to use them within a few days. 

There’s seemingly no end to what you can do with a sweet potato, but here are five of my favorite ways to enjoy this versatile tuber:

Grilled Sweet Potatoes with Salted Peanuts & Orange Miso Vinaigrette

Grilling sweet potatoes is an easy way to get extra flavor from the char and makes for a fun side dish at your cookout. If the weather isn't cooperating or you don't own a grill, roasting them in the oven works quite well. The key to this dish is the punchy miso-orange vinaigrette. With a touch of garlic, rice vinegar and maple for sweetness, it's a great compliment to the starchy potatoes.

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Sweet Potato Breakfast Hash

Usually, a hash is made on the stovetop in a skillet. For this recipe, I find it easier to roast the potatoes on a sheet pan in the oven. Much less stirring, much more hands off. If you’re making this for brunch, serving the potatoes topped with fried eggs would be a delicious addition, and a few splashes of hot sauce would be the icing on the cake.

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Weeknight Ginger Miso Ramen

This is a go-to for us on busy nights when I have little time to cook and crave something healthy and nourishing. To be most efficient, you can cook the noodles right in the broth with the other ingredients, but if you are okay to clean an extra pot, the noodles will cook more evenly on their own. This soup is adaptable to your tastes. Swap out another veggie for the sweet potatoes, leftover chicken for the tofu, or add garlic, if you like. A little drizzle of chili crisp condiment at the end is excellent for those who like heat.

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Black Bean Stuffed Sweet Potatoes

A one-dish dinner that while not short on time, is largely hands off. While the sweet potatoes to roast in the oven, which can take a good 90 minutes, you put together the filling (about 15 minutes of active time). Then all you do is wait for the magic that is oven roasted sweet potatoes. Creamy and caramelized, they are the perfect vessel for cumin and lime spiked black beans. Top with cheese, if you like, or go vegan with a smattering of avocado and pumpkin seeds. Just don't forget the hot sauce.

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Orange-Ginger Glazed Sweet Potatoes with Black Bean Hummus

A hearty vegetable dish that is in fact neither rich nor heavy. It works well as a stand-alone meal but can also be served alongside a grilled protein. The bold flavors of orange, turmeric and ginger enhance the sweetness of the potatoes, as they sit perfectly atop a pillowy smear of black bean hummus.

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