Sweet potatoes are less firm than ordinary white potatoes and lose much of their flavor into the cooking water when boiled. They also have a tendency to absorb a lot of water when cooked this way, making them heavy and soggy. They are much better when they are baked like ordinary baked potatoes, although sweet potatoes will cook more quickly. Split them and serve oozing with butter, salt and plenty of black pepper or paprika. Baked sweet potatoes also tend to benefit from the addition of a little cinnamon and brown sugar. Try baking then mashing them to make a topping for pies.
Sweet potatoes make very good chips, either deep-fried or oven-baked, and can be sliced thickly, brushed with butter and grilled, a treatment which is very good with venison steaks or duck breasts.
** Asian Recipes