Why cook the sweet potatoes BEFORE peeling?
angelaid
11 years ago
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centralcacyclist
11 years agojadeite
11 years agoRelated Discussions
Potato and Sweet Potato questions
Comments (7)Right, at the level of the seed piece and somewhat higher, the tuber-bearing filaments come off the stalk as long as it is kept covered with soil or mulch. Generally speaking once the stalk is quite green it will no longer make tubers from that point, which simply means the plant will put more energy into fewer tubers not necessarily less yield. I make a shallow trench to put the seed into and cover with one or two inches of soil. In the bottom of the trench first goes compost unless the ground is fairly rich. A sprinkling of epsom salt is good and wood ashes if you have any. When the plant is vigorously growing N can be supplied with urine diluted 5 or 10 to one with water. Potatoes like tomatoes are highly symbiotic with mycorhizzae. If you can find old wood chips or twigs with fungi on them toss them in the compost in the trench and soak the trench good of course. One can also buy the spores by mail and inoculate the compost or rotted manure, etc. Once the garden area is well grown out with myco you're all set if you don't till too much, keep the OM up, don't let the ground get bone-dry with means don't let it be bare for long periods. Even weeds help. Every common crop family except brassica needs the myco's for optimum health....See MorePotatoes cooked in milk/cream for mashed potatoes?
Comments (7)I saw the same show today where he cooked the taters in milk and heavy cream. And yes, I too wondered if the milk would burn. I've never heard of making mashed potatoes this way but I'd try it......cooking it on low enough heat that it wont' burn. I'm not adding mustard though, no thanks........I like my mashed potatoes with butter, milk, salt and pepper. That's it....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 MorePeeling sweet potatoes ahead of time
Comments (7)I'm taking oooey gooey sweet potatoes to dinner tomorrow. They're totally cooked and stashed in fridge. Will just need to be heated up before serving. If you peel and put in container of water... I suggest weighting them down a bit so EVERYTHING is under water... they seem to develop dark spots when exposed to air. AND DO NOT TRY TO RUN ALL THE PEELS DOWN THE GARBAGE DISPOSAL!! TWO years in a row ended up with a minor and MAJOR clog (needed professional help)... even though THOUGHT I ran disposal long enough with a lot of water??...See Moreannie1992
11 years agoAnnie Deighnaugh
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