cathy wrote:
We live on a small-holding and were lucky enough to have a bumper crop
of sweet potatoes. Sweet potato pie is wearing a bit thin....

Thanx

Cathy
Thin slices and saute over low flame in butter.
Cube it in potato soup (or minestrone)

And this, though written for yams, can be done well with SP:

begin paste of an old post
This is from From the Earth by Eileen Yin-Fei Lo

1 1/4 lbs yams (raw, as in uncooked)


3 T white vinegar (I used nice Japanese brown rice vinegar)
1 teas toasted sesame oil
1 1/2 T sugar
1 teas salt

Scrub and peel the yams. Cut in half lengthwise and lay the flat side
down. Cut in 1/8th inch thicknesses, straight down, and cut those into
2" lengths. (I'm using the Benriner next time.) Marinate in the above
liquids overnight and toss with 1 teas chopped fresh coriander (I used
alot more, basically left in whole leaf, so the coriander-phobic could
bypass it).