Why cook the sweet potatoes BEFORE peeling?
angelaid
11 years ago
Featured Answer
Comments (26)
centralcacyclist
11 years agojadeite
11 years agoRelated Discussions
How 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 MoreLet's cook! Sweet Potato Pie
Comments (44)ChickenCoupe, I would say that the orange looking small sweet potatoes were probably the Beauregard, though I am not an expert, I have never seen any white looking ones. Of course I bought the one's that I raised at the grocery store to make slips so do not know what kind they are for sure. I have read post that state they didn't like the Beauregards or that they were not as sweet as other kinds. But I have read that the Beauregards are famous for they're turn out. But if they are not sweet enough a little sugar can help that. A little dark brown sugar or molasses can is fantastic. I believe sometimes the soil has something to do with the way things taste. I know it does with watermelon & cantaloupe, as they will seem to taste sweeter if raised on sandy land than on dirt natured soil. Sweet potatoes may be the same way. I think onions taste different on different types of soil as some are more stronger tasting on some soils than others. But like I said that is just my opinion. And it doesn't count for much....See MoreCooking Potatoes for Potato Salad
Comments (30)In our restaurant we cooked 50 pounds a day, the vast majority for potato salad. I would heep them high in a BIG pot that had a strainer insert almost the same size (about three inches between the bottom of the strainer to the bottom of the pot). That left enough room for about 20 pounds of washed but not peeled russetts. I'd heap them high and cover the top with foil. I don't remember the timing now but it seems to have been between 20 and 40 minutes. I played hot potato hand laying them in a single layer on a couple full size sheet pans to cool a little. It had to be hand done as pouring them out would damage them. The reason I didn't peel first is because of how fast one can peel a hot potato- 3 or 4 times faster than raw. Towel over one hand holding the potato, using a serrated staeak knife, it's amazing how fast a person can peel a big batch of spuds. The crucial point was to let them cool completely (cold) before dicing them, to keep shape without crumbling. The final step was using a hand held dicer(a metal frame with tennis racket style wire weaving.) This technique works great for the huge batches, and a couple generations of customers kept coming back for more. michaelp...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
11 years agoDrFruitCake
11 years agojadeite
11 years agoannie1992
11 years agoLars
11 years agobulldinkie
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agocaminnc
11 years agograinlady_ks
11 years agoannie1992
11 years agoteresa_nc7
11 years agomurphy_zone7
11 years agolpinkmountain
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agosally2_gw
11 years agogardengrl
11 years agotracey_b
11 years agobulldinkie
11 years agograinlady_ks
11 years agodreamhouse1
11 years agoghoghunter
11 years agobulldinkie
11 years ago
Related Stories
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryKITCHEN DESIGNNot a Big Cook? These Fun Kitchen Ideas Are for You
Would you rather sip wine and read than cook every night? Consider these kitchen amenities
Full StoryKITCHEN DESIGNKitchen Recipes: Factory Cart Inspires a Dream Cooking Space
These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too
Full StoryKITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryGARDENING GUIDES3 Ways to Revel in Summer Garden Sweetness
Patiently observe what works and doesn’t work in your landscape
Full StoryEDIBLE GARDENSHow to Grow Your Own Sweet Summer Crops
This guide will help any gardener get started on growing the freshest warm-season veggies and berries for summer
Full StoryGARDENING AND LANDSCAPINGWorld of Design: 10 Home Gardeners Show Us Their Sweet Summer Harvests
From New York to Tokyo, these gardeners have turned their yards, terraces and rooftops into places of bounty
Full StoryKITCHEN DESIGN8 Kitchen Organizing Ideas for Messy Cooks
Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is
Full StoryKITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
Annie Deighnaugh