Eat more sweet potatoes with these recipes

Many beautiful winter vegetables come into season this time of year, but none is more welcome in November than the sweet potato. Its gorgeous orange color, deep, complex flavor, and smooth, creamy texture make it one of the most satisfying side dishes you can serve at the table, no matter which way you prepare it.

The delicious tuber root vegetable we call the sweet potato has its origins in South America, around what is modern day Ecuador. Only distantly related to the common potato, it is sometimes referred to as a yam, although its relation to the yam is even more distant. The sweet potato plant is a member of the morning glory family, which produces striking blooms, with the shoots and leaves often eaten as greens.

However, it is the bulbous dark orange root that interests most and while there are many varietals available, ranging in color, the typical orange one we all know is easy to prepare, delicious, and among the healthiest vegetables on the planet. Eat more sweet potatoes with these delicious recipes.

A simple but clever rendition of crème brûlée, served at Kin Gin on New York City’s Lower East Side. Don’t let the simplicity fool you, however, this is a spectacular desert that capitalizes on the sweet potato’s natural sugars and its inherent creamy texture.

Another sweet take on the sweet potato is this casserole recipe that results in a warm, comforting dessert that captures the essence of fall flavors.

Just in case you make too many sweet potatoes, here are some ideas of what to do with the leftovers. From pancakes, to cakes, soup, and fritters, there are plenty of ideas to give your leftovers a second life and enjoy them even more the next day.