How to Prepare Sweet Potatoes

Sweet potatoes go well with pork, chicken, turkey, beef, lamb and other meats, as well as fish, and can be included in recipes for stews, soups and salads as well as in baked goods such as moist breads, pies, custards and cakes. Sweet potatoes can also be served raw to make a great snack for dipping.

Sweet potatoes’ natural sweet flavor is an enticing complement to the following accompaniments and seasonings: orange juice and zest; rum; bourbon; ginger; sweet spices; dark sugars; syrups; pecans; raisins; and currants.

Baked: Prick the skin and bake at 400 degrees F for 40 to 50 minutes or until done.

Microwaved: For best results, choose Sweet Potatoes that do not vary much in width from center to ends. Pierce washed Sweet Potatoes. Cook on high, turning each potato halfway through cooking time. Remove cooked Sweet Potatoes from the oven and wrap in aluminum foil and allow to rest for at least 5 minutes. Cooking times:

• 1 medium: 3-4 minutes
• 2 medium: 5-6 minutes
• 3 medium: 7-8 minutes
• 4 medium:8-9 minutes

Steamed: Bring 1 1/2 inches of water to boil in a steamer. Place whole, unpeeled sweet potatoes in a steam basket; steam until tender. Allow 40 to 50 minutes for an eight ounce sweet potato. When peeled and cut into one inch cubes, sweet potatoes will cook in about 30 minutes.

Boiled: Place whole sweet potatoes in boiling water and cook 35 to 45 minutes, depending on their size.

Mashed: Place whole potato (unpeeled) in boiling water and cook 35-45 minutes, or until the Sweet Potatoes give easily when pricked with a fork. Drain immediately and peel. Mash with a potato masher, fork, or electric mixer.

Grilled: Wrap medium-size Sweet Potatoes individually in heavy duty aluminum foil. Place on the grill about 5 inches from coals. Cook for about 45 minutes or until tender. To hasten, boil 10 minutes before wrapping in foil, and bury in coals.

French Fried: Boil Sweet Potatoes for about ten minutes. Peel, if desired, and cut into strips. Heat oil to 365 degrees F. Cook until golden. Drain, sprinkle with salt, brown sugar, or ground nutmeg.

Toasted “Chips”: Scrub the Sweet Potatoes. Cut into 1/4 inch thick slices. Brush each side lightly with olive oil. Season with salt and pepper if desired. Place the slices on a baking sheet and bake in a preheated 350 degree oven for 15 minutes. Turn the “chips” and bake another 15 minutes or until both sides are lightly toasted.

Sauteed: In a large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees F. Add Sweet Potato strips to cover bottom of skillet. Saute 5 minutes or until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.

Fresh: Wash and peel Sweet Potatoes. Cut into sticks or rounds. Place cut Sweet Potatoes on ice water or in a plastic bag with several ice cubes for 10 minutes. Drain and serve or store in plastic bags in the refrigerator for up to 4 days. When prepared this way, Sweet Potatoes will not discolor. Raw Sweet Potatoes go with many different kinds of dip. Try applesauce, salsa, or low-fat ranch.