​4 sweet potatoes
½ cup maple syrup
¼ cup olive oil
Salt and pepper
2 green onions, minced

1. Preheat oven to 400°F.
2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!

from the 2018 Milk Calendar
I love casseroles.  They are simple to create yet filled with so much good stuff.  This recipe can be is meatless but you can add cooked turkey sausage chunks or ground beef.  
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2 medium sweet potatoes
2 Tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) whole wheat flour
2 cups (500 ml) 18% cream 
2 Tbsp (30 ml) chopped fresh thyme
1/2 cup (125 ml) shredded sharp aged Canadian cheddar
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Preheat oven to 375F (190C).  Scrub potatoes and slice into rounds no thicker than 1/8" (0.03 cm).  In a medium saucepan, melt butter over medium heat; add garlic and salt.  Stir 1 minute.  Whisk in flour until combined. Gradually add cream, whisking until combined.  Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes.  Layer half of the potatoes in an 8x8 inch (20 cm x 20 cm)baking dish. Scatter with half of the thyme.  Top with half of the cream sauce.  Repeat with remaining potatoes; drizzle remaining cream mixture over top.  Press potatoes to even out layers and coat in cream.  Cover with lid or foil.  Bake for 30 minutes.  Remove foil or lid, sprinkle with cheddar cheese and remaining thyme.  Bake uncovered for 15 minutes until bubbly and top is a deep golden brown.  Let stand for 10 minutes before serving.