Also, do they have plantains where you are? Those are excellent! I just started eating them this year and wish I knew about them years ago.
Slice VERY thinly and fry in lard or tallow.
Boiled in stews:
Use to replace carrots or other sweet root veg/tubers.
Bake in their skin, no foil. That way the skin is firm and the flesh is nicer. Take them out when ALMOST done, cut open and mush up. If you want them fluffy it's best to microwave-finish after that. Add butter and either sardines of fried bacon bits.
With butter and seasoning.
Slice thinly (not as thin as for fried) and grill, maybe with some salt.
Grate raw sweet tater and mix with egg, ground meat and seasoning. Make a patty and fry.
Slice to chip size (along with other veg, usually). Soak in water for about an hour, maybe more. Place in a pan with lard and roast. Be sure to turn them over, to coat them in lard!
They have plantains at the local Asian stores, but I've not yet bought any. They're a bit pricey so far. Not quite the season for them, it seems, but they will apparently be cheaper in Summer. I've had taro and yam from them, though. Those are damn nice starches.
Sweet taters, bananas and taro probably account for every "high carb" day I've had.
Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.
I get blunter and more narcissistic by the day.
I'd apologize, but...
if you have a crockpot, that seems like the best way to cook both whites and sweets. By the way, I MUCH prefer the japanese sweet potatoes that are purplish on the outside and white on the inside. Anyhow, I put a bunch of regular and sweets together in the crockpot with about an inch of water in the bottom and let them cook on high for 4 hours. They do not shrivel up like they do in the oven or get grainy like they do when you boil them. I think they are steaming in the crockpot, so they are moist and plump. Really great way to cook taters.