good with curry powder too

I tend either to roast them or to mash them with ginger.

I make them just as you would regular mashed potatoes. I like them better than white potatoes.

Makes a great curried coconut soup-warm and filling!

Sweet potato fries here. Except for one kid who likes half a baked sweet potato, with melted butter and a tiny pinch of brown sugar.

We chop into even pieces, toss with olive oil, salt and pepper, a bit of honey and red pepper (just a bit). Roast at 350 until it's done, usually 45 mins. Tossing halfway through is key to carmelizing and not burning

I cut it into long slices with skin still on, toss with olive oil, some salt, and some seasoning -- either five spice powder, or else cinnamon and red pepper flakes -- and bake in the oven until done. The thinner pieces get a bit charred but we like them that way. If you don't, just cook it for less time. 15 mins total, turning once, at 350 ought to cook them through without burning at all. We usually leave them in for 25 minutes to get dark edges.

Go to Wegmans for the best sweet potato side dish ever. This recommendation comes from an avowed sweet potato hater.

a little caramelization is a good thing. I would try the middle rack and stir midway through, e.g.,:
http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potatoes-with-Speck-and-Chimichurri-51187070

Pureed is nice too.

I do a baked sweet potato. The skin is amazing with a little butter.

Or sweet potato fries.

How do you normally cook it? I love it cubed and roasted with olive oil and salt, but always end burning the edges somehow