Sweet potatoes are a Thanksgiving staple, but try some of the recipes below for a new spin on an old favorite. You'll also find some hints and tricks with the Sweet Potato Tips below from your fellow readers.

Sweet Potatoes 'n' Pears

Pears add a sweet flavor boost to mashed sweet potatoes in this recipe, developed by the Taste of Home Test Kitchen.

Candied Sweet Potatoes

"This is a simple recipe that goes well with baked ham or roasted turkey,” says Essie Nealey of Tabor City, North Carolina.

Spicy Sweet Potatoes

Lynn Thomas’ family fell in love with the combination of flavors in this dish the very first time they tried it in their London, Ontario home. It goes great with poultry…and looks so pretty on the dinner table.

Sweet Potato Fries

In this recipe, from Elvera Dallman of Franklin, Nebraska, nutritious sweet potatoes are sprinkled with zesty seasonings and baked in the oven for a low-fat treat!

Sweet Potato Biscuits

“The recipe for these mild-tasting biscuits was my grandmother’s,” says Nancy Daugherty from Cortland, Ohio. “They’re a family favorite that we always serve at Thanksgiving.”

Sweet Potato Tips

  • Select sweet potatoes that are firm with no cracks or bruises. If stored in a cool, dark, well-ventilated place, they’ll remain fresh for about 2 weeks. If the temperature is above 60°, they’ll sprout sooner or become woody. Once cooked, sweet potatoes can be stored for up to 1 week in the refrigerator. —Taste of Home Test Kitchen
  • Baked sweet potatoes are so delicious and refreshing topped with butter and a few tablespoons of crushed pineapple. —Robert H., Boonville, Missouri
  • I love sweet potato biscuits. When I have the time, I make large batches of mashed sweet potatoes and measure 2-cup amounts into heavy-duty freezer bags. Then, when I want to whip up the biscuits in a hurry, I just pop a bag into the microwave to thaw. —Marcia P., Greensboro, Maryland
  • I’ve always added grated orange peel to my mashed sweet potatoes. To save time and mess, I now just cut a 2- to 3-inch strip of orange peel and add it to the boiling potatoes. Later, I mash the softened peel with the potatoes for fresh wonderful flavor. —Pat W., New Bloomfield, Missouri
  • It can be difficult to peel a baked sweet potato, and many of the vitamins are right under the skin. So before baking, I rub the skin thoroughly with vegetable oil, and the skin slips right off when I serve it. —Joyce T., Slaughters, Kentucky