Maple Pecan Sweet Potatoes

1. Soften one stick of butter on the counter for half an hour or until you can easily poke your finger into the center of the stick.

2. Put the softened stick of butter into a bowl. Whip the butter with a whisk until it is fluffy. Slowly pour in 1/2 cup of real maple syrup, whipping the whole time you are pouring. When the syrup is completely mixed in with the butter, stir in 1/4 cup of chopped pecans.

3. Split your baked sweet potatoes in half while they are still hot. Cut the insides of the potato with a criss-cross design. Top each half with a scoop of the maple-pecan butter and allow it to melt down into the cuts of the potatoes.

Yogurt Potatoes

1. Cut a hot sweet potato in half evenly. Slice the interior of the potato halves in a grid design, cutting almost to the skin in each half.

2. Top each half with 1 tbs. of Greek yogurt. If Greek yogurt is not available in your area, use plain unsweetened yogurt or low fat sour cream.

3. Sprinkle each potato half with 1/4 tsp. of ground cinnamon. Spread the yogurt and cinnamon around over the surface of the sweet potato.

Baked Sweet Potato Fries

1. Wash sweet potatoes thoroughly and slice them into french-fry-sized strips.

2. Spray a baking sheet with nonstick spray. Spread the sweet potato strips onto the pan in a single layer. Spray the tops of the potato strips with a layer of cooking spray, then sprinkle them with ground cinnamon.

3. Place the pan into a preheated oven that is set at 400 degrees Fahrenheit. Cook the sweet potato fries for half an hour or until they are soft on the inside and crispy on the outside.