BEST SWEET POTATO DISH RECIPES

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Steps:

• Cut the sweet potatoes into planks about 1/2-inch thick and 4 to 5 inches long. If there is any moisture on the potatoes, pat them dry with a paper towel. Place them in a large mixing bowl.
• In a small bowl, mix together the salt, cumin, cayenne pepper, and black pepper.
• Toss the sweet potatoes with the olive oil until well coated. Sprinkle the spice mixture all over, then toss well to coat evenly.
• Place one half of the sweet potato fries in a single layer in the air fryer basket with a little bit of space in between each fry. Cook at 380° for 7 minutes. Toss the fries in the basket, then space them apart again slightly. Return to the air fryer for 7 more minutes. Transfer the cooked fries to a plate. Repeat with the remaining half of potatoes.
• For the creamy honey mustard: In a small bowl, mix the mayonnaise, mustard, and honey until creamy and smooth. Set aside.
• Transfer all of the cooked fries from the plate to the air fryer basket. Cook at 400° for 3 to 5 more minutes, until all of the fries are re-warmed and crispy. Season with more kosher salt to taste. Serve with creamy honey mustard on the side.