Why cook the sweet potatoes BEFORE peeling?
angelaid
11 years ago
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centralcacyclist
11 years agojadeite
11 years agoRelated Discussions
Where to get potatoes, sweet potatoes, onion sets for next year
Comments (42)If you want a compact sweet potato, Amish Bush Porto Rico does pretty well. It is a variant of the old Porto Rico. My personal favorite is Bradshaw aka Mahon. It is a a very good general purpose sweet potato that produces a good crop even in short season areas. Most important, they are much better flavored and have better texture than Georgia Jet. I've also had very good results with Covington which is a recent release that produces much higher quality sweet potatoes than industry standards like Beauregard. Sandhill's business is first come first serve. This is why it is important to order early. It is not a matter of being on a waiting list, you will be on a waiting list if you order from virtually any sweet potato supplier. Get your order in early and Sandhill will almost always ship slips in a 2 week window timed for your location. Mahon is also available from Johnny's this year so if you are ordering from them, consider getting sweet potato plants too....See MorePeel the potatoes - sweet and white
Comments (5)I peel my sweet potatoes and russet potatoes with the apple peeler/corer manual crank machine without using the corer that was talked about recently. Slice them on a good mandoline that has an adjustable thickness dial or alternate thick blade. Note: I did not like the "caramelized" onions in the crock pot. They never caramelized, just sort of steamed and got limp but no browning after hours and hours. Stirring a bunch of onions every once in a while in a cast iron skillet with just 1 T of butter and some salt did the trick for me. I also added a dash of sugar near the end. The French onion soup it was made into was so well worth the time. I doubled everything and put the finished soup (not the bread or cheese) in freezer boxes for almost instant lunches later. Single serving sizes worked best for reheating. Nancy...See MoreRECIPE: Soon As We All Cook Sweet Potatoes
Comments (3)This recipe is from Cuisine at home, and has quickly become our family favorite baked sweet potato recipe Bake four whole sweet potatoes, wrapped in foil, until tender. Mix together 1/2 cup sour cream 1 T maple syrup 2 t jalapeno, seeded, minced *****I used canned, drained minced chiles 1 t fresh lime juice salt and a dash of tobasco Serve the potatoes as you do baked white potato Top with sour cream mixture bacon bits chopped scallions And GS likes, as well, more maple syrup....See MoreLOOKING for: Sweet potato recipes : not pureed or sweet
Comments (10)I don't use the honey or cinnamon in this recipe. It's really good and since I love the "relish" I always double the amounts. Sweet Potato-Coconut Soup with Spicy Relish Spicy Relish: 1 T canola oil 1 T unsalted butter Pinch of red pepper flakes ý small sweet potato, peeled & cut into a small dice Salt and fresh black pepper ü cup finely chopped fresh flat leaf parsley Heat oil & butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add diced sweet potato, salt & pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high & cook until diced potatoes are golden brown, 5-7 minutes. Transfer to a bowl; stir in the parsley. (I like diced potato to get a bit crunch). Soup: 1-1/2 T canola oil 1 small red onion, chopped 2â piece of fresh ginger, grated Pinch of red pepper flakes 3 cups chicken broth ý cup water 1-1/2 lbs sweet potatoes, peeled & cut into a large dice 1-1/2 cups unsweetened coconut milk (light version if you prefer) 1 T clover honey Large pinch of ground cinnamon Heat oil in saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add broth and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes. Use immersion blender to puree. Simmer over low heat. Whisk in coconut milk (or alternative), honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Serves 4. Per serving: 410 calories; 34g carbs;10 mg cholesterol; 30g fat & 4 g fiber. Source: adapted from a Bobby Flay recipe My note: the âÂÂspicy relishâ is the best part of this soup! Double the amounts....See Moreannie1992
11 years agoAnnie Deighnaugh
11 years agoDrFruitCake
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