I never peel Yukon Gold potatoes - the skins are so thin anyway. I think that if you use a potato ricer to make mashed potatoes, you will not have to peel the potatoes, however. If you do not have a ricer, I have heard that you can use a food mill. I haven't tried this because I like the peels.

I do not like sweet potatoes at all and therefore never cook them, but if I did, I would use a regular potato peeler to peel them if I wanted them peeled before I cooked them. If I were to peel them after they were baked, I would let them cool thoroughly, cut them in half, and then scrape the potato out from the shell, but then you would not be able to slice them. If you want them sliced, you will have to peel them before you cook them.

Yukon gold potatoes taste weird to me. I prefer just plain old red potatoes. I steam my sweet potatoes with the skin on. It peels off super easy when it has cooled down.

Tricks? A potato peeler. But I will eat the crispy shell of a baked tater first.

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

I almost never peel potatoes any more, but when I do, I just use a potato peeler like others have suggested. I do buy only organically grown potatoes. If I were to use a non-organic potato, I'd most certainly peel it.

Sally