Toss sliced sweetpotato, brussels sprouts and cauliflower in olive oil and salt; bake until tender.
Replace pumpkin with sweetpotato purée in your Thanksgiving pie for a major flavor boost.
Spread sweetpotato purée on toasted bread; top with leftover turkey and cranberry sauce for an open-faced sandwich.
Spread baking sheet with thinly sliced sweetpotatoes. Top with cheddar and chopped onions; bake until tender. Serve with tomato salsa and guacamole for a healthy nacho plate.