We asked Hali Bey Ramdene, food editor at, for some new ways to use sweet potatoes. Below are three ideas she cooked up -- but first, a genius way to eat sweet potatoes fresh from the toaster. Enjoy!

1) Sweet Potato Toast

Slice sweet potatoes lengthwise into thin slices. Toast them in the toaster, twice, until tender but a little crisp on the outside. Then top two ways: with peanut butter, slices of banana, and a drizzle of maple syrup ... or with slices of avocado, lemon zest for a little zip, and a generous grind of black pepper. See how it's done!

2) Sweet Potato Caramel Sauce

Peel 3 pounds sweet potatoes, chop into 2-inch chunks, and roast with ½ cup water, covered, in a 450°F oven for 1 hour.

Stir in 2 cups water, scraping up brown bits.

Roast, covered, 20 minutes more, then lightly mash.

Drain 1 hour in a cheesecloth-lined fine mesh strainer set over a small saucepan. Reserve mash.

Simmer liquid over high heat until reduced by about two-thirds (but not burnt!), about 9 minutes.

Stir in 2 tablespoons butter, 1 tablespoon cream, and 1 tablespoon maple syrup; chill thoroughly (it tastes sweeter cold).

You'll have about ½ cup to drizzle over ice cream, plus 3 cups of reserved mash for...

3) Sweet Potato and Chocolate Smoothies

sweet potatoes with slices isolated on white
Behold the sweet ‘tater

4) Nut-Free PB&J Sandwiches

Stir ½ teaspoon cinnamon and 1 tablespoon butter into ½ cup reserved sweet potato mash. Spread on lightly toasted bread with raspberry preserves or strawberry jam.

This is an excerpt from the September/October 2016 issue of Allrecipes magazine -- pick up a copy or subscribe today!