Place the potatoes in a deep heavy pot and pour in vegetable oil to cover, plus an inch or two more.Soak the cut potatoes in cold water at least 30 minutes or overnight.Or cut potatoes into round slices, medium-size chunks or wedges. Quarter turn the slices and cut slices into strips.Peel large sweet potatoes and cut lengthwise into slices, ⅜ to ½ inch thick, keeping the slices together.To reheat cold mashed potatoes set the bowl inside a pot partially filled with water and simmer until the potatoes are warm again. Serve immediately or cover tightly in a ceramic bowl and set aside for up to 30 minutes.Repeat until mashed and seasoned to your liking. Add hot or warm flavorings, mash, and taste.Place over low heat and shake until most of the steam has dissipated.
Remove tender potatoes with a slotted spoon and let them drain in a colander.While the potatoes are boiling heat added flavorings such as milk, cream, butter, buttermilk or stock.Boil the potatoes until tender all the way through begin testing for tenderness after 10 minutes.Bring a large pot of water to a boil add a tablespoon of salt for each gallon of water.Peel two large sweet potatoes per person and cut them into large chunks.Turn and keep roasting until done about 20 to 30 minutes.Roast 20 to 30 minutes, until bottoms are browned and a spatula slides under them smoothly.Season with salt, dry herbs, or spices.The tubers should be evenly coated and the pan should have light, even oil across the surface. Drizzle the tubers with olive oil or fat and toss well. Spread the tubers on a pan or baking sheet.Or boil in salted water until tender, about 10 minutes. Precook cut tubers in a microwave until soft but still firm, about 4 minutes.Large tubers can be cut into thick wedges.
Sweet potato skin#
Sweet potato how to#
(White varieties can be substituted for regular potatoes in most recipes.)īaked sweet potato wedges How to Bake a Sweet Potato Cook a sweet potato just as you would a regular potato-roast, boil, mash or bake.How to Prepare Sweet Potatoes for Cooking Sweet potatoes should not be refrigerated.But they are best used within a week of purchase. Sweet potatoes will keep for up to 2 weeks in a cool, dry, dark, and well-ventilated place.This sweet potato is similar to a white baking potato. They will become dry and crumbly after cooking and will not taste sweet. White-skinned sweet potatoes are thin-skinned and have pale yellow flesh.This sweet potato will cook up moist and sweet. Dark-orange skinned sweet potatoes have orange flesh (erroneously called yams) that can be baked, boiled, roasted, sautéed or fried as chips.Avoid sweet potatoes that are withered, wrinkled, sticky, damp, or sprouting. Small and medium-sized sweet potatoes taste better than large ones which can be fibrous. Choose sweet potatoes with smooth, firm skins and no blemishes or bruises.Sweet potatoes-white-fleshed or orange-fleshed-can be prepared just like a potato: baked, simmered, steamed, fried, and roasted.Calling a yellow-fleshed sweet potato a yam was simply a marketing decision. The orange-fleshed sweet potato was dubbed “yam” in the 1930s when growers in the American state of Louisiana wanted to distinguish their orange-fleshed sweet potatoes from the white-fleshed sweet potatoes grown in New Jersey, Maryland, and Virginia. The sweet potato with orange-colored flesh is called sweet potato and also yam.The sweet potato with white-colored flesh is sometimes called white sweet potato but also batata, batata dulce, camote, and Cuban sweet potato.There are two main types of sweet potato (although there are more than 400 varieties): one has orange flesh and becomes soft and moist when cooked, and the other has white flesh and becomes relatively dry and crumbly when cooked.Sweet potatoes can be cooked and prepared in just about every way a potato can.
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