Say what you will, nothing works better with a sweet potato than savory spices. Forget that sweet stuff. Taste it with garlic in a soup, make a twice-baked potato with some garlic, hot peppers, smokey paprika, and other spices, or use it as a vessel for stew.
It takes a little time to prep, but it's so delicious and worth it. Simply take a raw, large sweet potato, and hollow out the center to make a bowl. The beauty of a sweet potato is that as much as you roast it, the flesh just gets more and more malleable while the skin stays firm. So, while you want to make a bowl, don't make it too hollow, leave some flesh for eating.
Once prepared, spray with some oil, season, and bake while you prepare the stew to go inside (I made a quick beef stew with leftover ingredients). Basically, cook the heck out of it, and even pop it under the broiler for a little while. When it's out, scoop out a little more flesh if you weren't able to get enough while raw, and then fill with your stew and eat. And this is where some leftover flesh comes in handy -- as you scoop out the stew, scrape the walls to get some great creamy flesh. The skin will stay in tact, and your stew will be all the tastier -- even if you put sweet potato in your stew.
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