Cooked and cooled sweet potatoes are great to add to salads - adding some starchy carbohydrate in place of bread or rice.
When sweet potatoes are cooked and then cooled and eaten at room temperature. They are less likely to promote blood glucose spike. They turn to resistant starch which means they can pass more easily to the lower bowel where they are eaten by beneficial bacteria, producing products such as butyrate which is the primary fuel for the cells lining the colon.
If sweet potatoes are eaten having just baked them at very high temperatures, they are more quickly digested and absorbed and more likely to cause a blood glucose spike.
I cut my sweet potatoes in half, coat them in coconut oil and cook for 25 minutes. Then let them cool and put them in the fridge to eat with salads. Really delicious.