In my last edition of Six Twists, I filled you in on six creative ways to utilize the often unappreciated acorn squash. Although, to be honest (and cover your acorn squash’s ears for a second) most of those recipes would work just as well with any of the winter squash you might find in the market.

This time around, however, there is no substitute for the ever-versatile, couldn’t-be-easier-to-prepare, satisfying in its simplicity, sweet potato.

Not only is it a nutrient bomb – Vitamin A, beta-carotene, and all that (I’ll let someone else explain it to you) – but, when it reaches the pinaccle of roasted perfection, there is nothing more delicious. Oh my goll, y’all. The way that an hour or so in a 400 degree oven (with just a few fork pokes to prevent explosion) can result in such addictive, caramelized succulence masked by a (totally undervalued) knobby brown (or occasionally pinkish red) skin reduces me to a mannerless fiend bent on consuming all parts of the potato with as much swiftness as I possibly can. Just ask Mama Smart about the time she watched me rabidly consume some ‘tater skins she had abandoned for a batch of whipped sweets.

I love me some sweet potatoes.

Much like I (normally) love correct English grammar and usage.

So, without further words of adoration that quickly could lead to rather embarassing standing-underneath-its-balcony proclamations of love, I present Six Twists on Sweet Potatoes:

 1. Sweet Potato Straw: I have to give credit to my friend Emily for one of my absolute favorite ways to serve a sweet potato. Simply grab your vegetable peeler and remove the skin — and then just keep on peeling! You’ll end up with lots of soft potato ‘hay,’ that, when sprayed with cooking spray and tossed with cumin, cayenne, and the smallest smidgen of cinnamon and roasted at 375 degrees for 45 minutes (turning and mixing once or twice) will be the most fun presentation of a sweet potato you (or your dinner companions) have ever seen.

2. Sweet Potato Apple Butter: Combine 1 cup mashed, roasted sweet potato with 1/4 cup applesauce. Season with brown sugar and pumpkin (or apple) pie spice. Enjoy as you would pumpkin or apple butter.

3. Sweet Potato S’mores: The only time when pairing sweet potatoes with marshmallows is acceptable is when mixing roasted, mashed, cinnamon-spiced sweet potato with marshmallow fluff, spreading it onto a graham cracker topped with a piece of (preferably dark) chocolate, and broiling it in the oven.

4. Sweet Potato Lasagna: Instead of layering your lasagna with tomatoes, what about sweet potatoes? Very thinly slice your sweets, and layer them with whole wheat lasagna noodles, caramelized onions, fresh sage or thyme (or both), and fontina or gryuere cheese. Yes, please!

5. Sweet Potato ‘Mousse’: Tofu and sweet potatoes? Really? Yes, really. In a food processor, whip together 2 cups of roasted sweet potato and half of a block (8 oz.) of tofu, along with some maple syrup, cinnamon, cloves, ginger, and nutmeg (to taste). Allow to chill for a couple of hours or overnight and indulge! You can also skip the spices, throw in a canned chipotle with some adobo sauce and fresh cilantro, thin it out with vegetable broth or unsweetened almond milk and call it “vegan bisque.”

6. Sweet Potato Bean Dip: This is a sweet and savory take on hummus that is fun to serve at any winter gathering, paired with crudite or crackers of your choice. In a food processor, combine 1 lb. roasted sweet potato (about 2 medium); 1 can white beans of your choice; 1 Tbsp. tahini; 1 tsp. each cumin, chili powder, salt, brown sugar, and cinnamon. Process until smooth, adding water to obtain your desired consistency!

When in doubt, cut them into planks or rounds, spray them with cooking spray, douse them in cumin and grill.

Trust me.

And if you still aren’t sure about the sweet spud, visit my blog, where instead of six twists, I have at least sixty.

Sarah Pember is an elementary school teacher known in the healthy living blog world (or at least by a handful of people) as Miss Smart. She blogs from The Smart Kitchen, where she spends an absurd amount of time using her food processor, eating nut butter from the jar, and, apparently, writing sonnets to sweet potatoes.