If you can't bear the thoughts of yet another marshmallow-encrusted sweet potato, here is a spicy alternative:
Cuban-Style Roasted Sweet Potatoes
3 large sweet potatoes, peeled and quartered (about 3 pounds)
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon finely minced garlic (1 large clove)
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons roughly chopped parsley
Heat oven to 400 degrees. Line baking pan with parchment paper and set aside.
Place the sweet potatoes in a medium bowl, toss with 2 tablespoons olive oil, and season to taste with salt and pepper. Transfer to the prepared baking sheet, and roast until the potatoes can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let the potatoes cool for about 15 minutes.
Transfer potatoes to a large bowl. Toss with the garlic, lime juice, chopped parsley and remaining 2 tablespoons olive oil, and adjust the seasonings to taste. Serve warm or at room temperature.