Shred raw sweetpotato into a salad or coleslaw to add color and texture.
Combine sweetpotato purée and ground turkey and form patties; cook 5 minutes each side.
Combine roasted sweetpotato cubes with black beans, corn, roasted peppers, lime juice and cilantro for a picnic salad with a Southwest flair.
Combine roasted sweetpotato cubes with sliced radishes, scallions and jalapeño. Dress with olive oil and lime juice; serve over arugula.