sweet potatoes

Sweet potatoes are a fall and winter staple that reward almost any cooking method you throw at them.

Roasted at high heat, their natural sugars concentrate into something almost caramel-sweet, whether they’re sliced into rounds and sprinkled with a spiced brown sugar or tossed into a root vegetable medley with honey sage brown butter. Pan-fried into fritters, the outside goes crispy while the inside stays tender, and they’re good enough to eat as a meal on their own with a spicy dipping sauce.

These are cold-weather recipes built around one of the most versatile vegetables in the fall kitchen.