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 MoreHow do you cook sweet potato leaves?
Comments (16)Love asian sweet potatoes. I have a couple of Japanese varieties in my garden. Here in S. Florida they are perennial, so when the vines start getting longish, I strip most of the leaves to eat except the very end, stick the cuttings in water until they have nice roots and then plant them out, so there is an endless supply of new plants. I put the leaves (including the leaf stems) in stir fry & soups. I also lightly sauteed some in toasted sesame oil with just salt, and that was delicious. The vines themselves are very sweet, but fibrous. They ooze a sweet whitish sap. Could probably extract the sweetness by chopping up then boiling and discarding the fibers, or running the stems through a juicer....See MorePotato 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 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 Moreannie1992
11 years agoAnnie Deighnaugh
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Annie Deighnaugh