Patrick and Gina Neely's twice baked sweet potatoes is a good sweet potato recipe. Another good recipe is Bobby Flay's grilled sweet potato wedges, which uses a syrup and mustard glaze.
To make twice baked sweet potatoes, bake 6 scrubbed sweet potatoes on a sheet tray for one hour in an oven preheated to 375 F. Remove them from the oven, and let them cool. Split the potatoes, remove the flesh to a medium bowl and reserve the skins. In a separate bowl, add 4 tablespoons of brown sugar, 4 tablespoons of room temperature butter and 4 ounces of room temperature cream cheese, as well as 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger and salt and pepper. Mash the ingredients together with a fork or spatula.
Add and fold in the mixture to the sweet potato flesh. Stuff the filling into the potato skins, and place them on a sheet tray. Bake for 15 minutes, or until they brown.
To make grilled sweet potato wedges, brush wedges from 3 cooked sweet potatoes with canola oil. Season them with 1 tablespoon of poultry rub and salt and pepper. Grill them, turning them once. In a bowl, whisk 1/4 cup of maple syrup with 2 to 3 tablespoons of mustard. Brush the potatoes with the glaze, and turn them to caramelize.