Step 1

Dice the sweet potatoes into roughly 3/4-inch cubes. You can either peel or leave the skin on: just make sure to cut off any black spots.

Step 2

Place the sweet potatoes in a pot and cover with 1 inch of lukewarm water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Then drain.

Step 3

Use in recipes as desired (see Sweet Potato Enchiladas or Mashed Sweet Potatoes), or for a side dish season with 1/2 tablespoon olive oil or butter and 1/4 teaspoon kosher salt. Taste and add additional seasoning to taste. Refrigerate leftovers for 3 to 5 days.