There are about a dozen sweet potato recipes at https://grassfedcow.com/ingredient/sweet-potatoes/, and you can adapt them if you like. I’m thinking about that pork, sweet potato and apple saute since maybe, just maybe, we’re going to have a little cooler weather and hallelujah, a few rain drops.
If you want to push them to the sweet side, try this recipe from Bon Appetit. No mirin? Try sherry or even port instead.
Ingredients:
1 sweet potato 1/4 cup mirin (sweet Japanese rice wine) 1 tablespoon honey 1 1/2 teaspoons distilled white vinegar 1/4 teaspoon kosher salt 1 teaspoon corn oil 1 tablespoon unsalted butter Coarse sea salt
Preparation:
Preheat oven to 450 degrees. Place a well- seasoned 8″–10″ cast-iron skillet in oven.
Pierce potato in several spots with a fork. Wrap in foil and bake until tender around edges but still hard in center, 30–35 minutes. Transfer potatoto a large bowl and cover with plastic wrap. Let sit for 5 minutes. (Alternatively, you could microwave the potato.)
Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potato and cut crosswise into 1″–1 1/2″-thick rounds. Add to mirin mixture; toss to coat.
Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15–20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5–7 minutes longer.
Transfer sweet potatoes to a platter. Add 2 Tbsp. water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.