Everybody has their favorite sweet potato recipe. Andy and UncleBob have given you the technique for baking them, and some basic seasoning. And I love them as described. But there are other ways too. And as I've never had them from Outback steakhouse, I can't even try to tell you how to duplicate their product. But I can give you some ideas. Oh, and unknown to many people, the skins on sweet potatoes are perfectly edible. So, here goes.
Bake as described previously. Scoop out the potato meat and add butter, salt & pepper, and a touch of Lawry's Seasoning Salt for a more savory sweet potato.
Cut the sweet potatoes into bite-sized chunks, and dress with cooking oil. Combine a tsp. of salt, 2 tbs. chili powder, 1/4 cup brown sugar, and 1/2 tsp. black pepper in a plastic bag. Put the potatoes in and shake until the potato pieces are well coated. Place on a foil-lined cookie sheet and bake for 40 minutes at 375 degrees.
Bake 4 large sweet potatoes, remove from the skins, and mash with maple syrup and butter to taste. Season with salt.
Peel and cube the sweet potatoes to fill 3 cups. Place in a caserole dish. Add 1/2 cup orange juice, and 1/4 cup brown sugar. Stir, cover, and bake at 350 for 45 minutes. Remove and season with a bit of cinamon.
Follow the peel and cube idea above, and replace the orange juice with miniature marshmallows and butter. Sprinkle over the top. Cover and bake for 45 minutes at 350'F. Remove the cover and let the marshmallow brown a bit under the broiler.
Roast them, plate them, serve with salt, butter and honey at the table.
Cuber enough sweet potatoes to fill 3 cups. Place in a casserole dish. Combine 1 cup sugar, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, and 2 tbs. cinamon in a bowl. Melt 1/3 cup butter and drizzle over the sweet potatoes. Pour the sugar/spice mixture evenly on top and stir until everything is evenly coated. Cover and bake at 375 for 40 minutes (this tastes like pumpkin pie).
That should give you afew ideas at least.
Seeeeeya; Goodweed of the North