February marks National Sweet Potato Month—inspiring infinite creativity in the kitchen with this versatile vegetable.

From satisfying your sweet tooth to spicing up hearty meals, this all-purpose root vegetable can serve anybody’s palette. Sweet potatoes offer endless possibilities because they can be baked, mashed, fried or transformed into a delectable dessert.

Not only are they delicious, sweet potatoes are consistently rated as one of the healthiest vegetables. They’re rich in a variety of vitamins and minerals and contain vitamins A, C and B6, as well as iron and potassium. Low in carbohydrate and fat content and high in fiber, they’re filling and healthy.

Sweet potatoes are in season September through February in Virginia, where 184 farms harvested sweet potatoes on 204 acres in 2022, according to the most recent U.S. Census of Agriculture.

Virginia Cooperative Extension recommends choosing firm, small- to medium-sized potatoes with smooth skin. Avoid potatoes with cracks, soft spots and blemishes.

Celebrate the mighty sweet potato’s versatility by whipping up something new. This cinnamon streusel casserole and sweet potato curry are perfect for chilly winter nights.

Cinnamon Streusel Sweet Potato Casserole

4-5 sweet potatoes (about 2½ pounds)
½ cup sugar
2 eggs, beaten
1 teaspoon vanilla
⅓ cup heavy cream
½ cup butter, softened
For streusel topping:
⅓ cup firmly packed brown sugar
⅓ cup finely chopped pecans
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons cold butter

Heat oven to 350°. Grease a 9-by-13-inch baking dish.

In a large bowl, mash the sweet potatoes. Add the sugar, eggs, vanilla, cream and softened butter. Whip together with a hand mixer until fluffy. Spread the mixture into the prepared baking dish.

To make the streusel topping, combine the brown sugar, pecans, flour, cinnamon and butter in a medium bowl. Work the mixture with a pastry blender or fork until the texture resembles crumbly pearls. Sprinkle the pearls on top of the sweet potato mixture.

Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

—Recipe adapted from Southwest Dairy Farmers.

Spinach and Sweet Potato Curry

½ cup olive oil
1½ cups chopped onion
1 teaspoon minced garlic
1½ teaspoons fresh grated ginger
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
½ cup vegetable broth
1 can full-fat coconut milk
1 cup crushed tomatoes
1 tablespoon chopped fresh cilantro
1 cup peeled sweet potato, diced
1 tablespoon garam masala
2 cups spinach
cooked rice, for serving

In a large skillet, heat oil over medium heat, and sauté the onion, garlic and ginger for about 8 minutes, stirring often.

Add curry powder, cumin, turmeric, coriander and pepper. Cook for 1 minute, stirring frequently.

Mix in the broth, coconut milk, tomatoes, cilantro and sweet potato. Bring to a boil, then reduce heat to low.

Sprinkle with garam masala, cover, and simmer for 15 minutes.

Add the spinach, and cook until just wilted. Serve with a side of hot rice.

—Recipe adapted from Chef Tammy Brawley.