Boiled Sweet Potatoes
Sweet potatoes can be boiled, whole, in
the skins or can be peeled and cut up before boiling, although they
will be much easier to peel once cooked. Place the potatoes in a large
saucepan of boiling water deep enough to cover them completely. Simmer
over medium heat until tender, 10 to 20 minutes for cut up potatoes, 20
to 40 minutes for whole, unpeeled potatoes, depending upon the size and
variety of potato. The moist, deep orange-fleshed potato frequently
takes longer to cook than the drier varieties. Drain the potatoes well,
cook slightly, and then peel if desired.
Baked Sweet Potatoes
Plain, baked sweet potatoes are delicious
with just a little butter, salt, and pepper. Potatoes to be used in
recipes calling for precooking can also be baked rather than boiled.
Baking makes candied sweet potatoes especially food as none of the
flavor has been leached out during the boiling process.
Prick the washed, dried sweet potatoes several times with a fork. Place
them directly on the rack in a preheated 375°F oven. Bake for 45 to 60
minutes, depending on the type and size of the potato. They are done
when a sharp knife or fork can be easily inserted to the middle. Remove
from the oven and let stand about 5 minutes. Serve while still very
hot.
Peeled sweet potatoes can be baked or roasted whole around a loin of
pork, or other thick cut of meat. Peel the potatoes, brush them with
butter or a mild vegetable oil, preferably peanut, and place in the pan
with the roast when there is about 1 hour of cooking time left. Turn
the potatoes from time to time until they are tender when pierced with
a fork and nicely browned all over. Serve alongside the meat.
Microwaved Sweet Potatoes
While sweet potatoes can be cooked in the
microwave, I find it is not really a time saver unless you decide at
the last minute that you want one baked tuber. And I prefer the texture
and taste of conventionally baked potatoes.
Wash and prick the potatoes but do not dry them. Wrap them individually
in paper towels, using the butcher wrap; Lay the potato across one
corner of the towel. Fold the edges over and roll up into a neat
bundle. Lay the bundles on the turntable of the microwave. If you are
cooking 3 or more, lay them in a circle, end to end. Microwave on high,
5 to 7 minutes for one, 10 to 12 minutes for two, up to 15 to 20
minutes for four. If the microwave does not have a turntable turn the
potatoes over about halfway through the cooking time. Remove the
potatoes from the oven and let stand 5 minutes before unwrapping and
serving.
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