I bought a 5-pound bag of sweet potatoes the other day.

Here are some serving suggestions from the package:

Top cooked sweet potatoes with sour cream or yogurt and pepper for a a unique flavor combination.

Mash cooked sweet potatoes and parsnips together, season with allspice, and garnish with sliced green onions.

Swirl hot mashed sweet potatoes with browned mushrooms for a change.

Add a refreshing twist of grated lemon and lime or orange and lemon peel to cooked sweet potatoes.

Mash together the scooped-out pulp of two white baked potatoes and two baked sweet potatoes, then re-stuff into the shells.

Season a baked sweet potato with butter and cinnamon for a zippy treat. (I might add a little sugar to this, just a little.)

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I'm going to try this next recipe, not in this quantity, but the general idea, because I've got all the ingredients, and it sounds good.

Maple Candied Sweet Potatoes

Nonstick cooking spray
3 1/2 pounds whole fresh sweet potatoes (about 6 medium potatoes)
1 cup pure maple syrup
1 cup orange juice
3 slices fresh ginger, each about the size of a nickel, chopped (about 1 tablespoon chopped)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 medium onion, finely chopped (about 1 cup)

Heat oven to 325 degrees. Lightly coat a 3 quart baking dish with nonstick cooking spray. Set aside. Peel sweet potatoes and cut into 1/2 inch slices. Arrange overlapping slices in the prepared pan. In a small saucepan, combine the maple syrup, orange juice, ginger, salt, pepper and onion Bring to a boil. Stir and pour the hot syrup over the sweet potatoes. Bake for 1 hour and 20 minutes, basting periodically with the syrup. Note: this dish can be baked up to 3 days in advance before serving. Cool and cover securely, store in refrigerator. To reheat, bake 20 to 25 minutes in a 325 degree oven.