Sweet potatoes are a staple in my house as they're lower on the glycemic index (54) compared to white potatoes (84). They also offer a greater nutritional bang for the buck over with less calories (128 vs 103), more fiber, calcium, a full days worth of vitamin C (beta carotene) as well as over half of your daily vitamin C requirement.
Last fall I ordered a very tasty version of the recipe below while dining out. I usually prefer to bake or steam the sweets for weekly lo-cal eating, but this is a very tasty occasional treat. As such I've been known to add roasted garlic and just a touch of honey when serving... Enjoy!
(Adapted from the Oct./Nov. 2010 issue of Fine Cooking)
2 sweet potatoes
extra virgin olive oil
butter (about 2 TBS)
splash of orange juice
Peel the sweet potatoes and cut into bite-sized cubes. Toss with olive oil and salt. Roast in a 400 degree oven until tender.
Meanwhile, cook fresh sage and a pinch of salt in melted butter until butter browns.
Add a splash of orange juice (or a squeeze of lemon, if you have one) and toss with the potatoes.