Yes, I’ve looked up recipes and videos. Some leave the skin on and some don’t. The skin seems… gross to me to eat so I peel them but it seems difficult. I don’t own a peeler I’ve just been peeling my veggies with a paring knife my whole life that’s how my mom cooks and how I learned. Should I get one? I’ve almost stabbed myself more than I ever have trying to peel these things.
Why are they so hard to dice up? Am I doing that wrong too I feel like I shouldn’t have to be fighting a potato.
I’ve only ever cooked normal potatoes before and I’m just doing it like I do with them. They’re in the oven rn at 370 for 45 min… that seems excessive but after cutting them up I know they’re solid and might need.. more honestly?
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A yam but I just wash it (under a faucet; don’t soak it), with a tiny bit of soap and water, rinse well, then pat it dry with a paper towel.
Put it on a paper plate, split it long ways down the middle with a knife, microwave it for about 90 seconds, then put a little butter or margarine on (in) it while it’s warm, and a sprinkle of cinnamon, and it’s ready to eat.
You don’t have to peel it, if eating one at a time; just eat from within the skin, like with a baked (white) potato.
Microwave them like a baked potato- the peel comes right off. (Poke with a fork)
bake until soft, a big one might take as long as 90 minutes at 350F. put them in a pan incase they leak. some like to loosely wrap in aluminum foil so they leak into that instead of having to clean the pan
Wash well. Dry off. Prick the skin several times with a fork and bake. When done the skin easily peels off.
My mom boils them then lets them cool so she can peel. She and my gma always use(d) a paring knife. The main difference for me between a peeler and paring knife is being more careful to not cut off more of the veg than you want. After years of using a peeler where you strike the veg away from your body, the forward motion, my husband happened to purchase a peeler where you peel more gently toward your body. Like you hold it and just peel toward you. I prefer that I think but whatever’s easiest for you.
Edit: I think I’ve been mistaken, I think maybe it’s not the peeler it’s how you use it. I’m honestly not sure lol.
Wash and microwave for about 10 minutes. Its super fast and yummy.
This is how my mother taught me. Put the unpeeled sweet potatoes in a pan and add enough water to cover the sweet potatoes. Being the pan to a boil and cook for 20 or 30 minutes, adjust the temperature so it stays at boiling but doesn’t boil over. Pierce the potato with a fork, when the texture is soft then take off heat. Pour out the hot water, put the unpeeled potatoes in cold water. When it’s cooled enough you can handle the potatoes, the skins will slide right off. Use a paring knife to cut off any hard or black spots.
I have also cooked a couple sweet potatoes in an instant pot with water instead of the stove to to do same thing.
Also, if you have dogs, they LOVE cooked sweet potato skins, or the whole cooked potato.
The insides will be super easy to scoop out of the peel after cooking — leave it on until then.
Rub with olive oil and a bit of salt. Stick in the oven at 400 for 1 hour. They’ll be delicious. I leave the peels on but do cut off the ends and any gross bits like eyes and scars. Mash up with a fork in a bowl. Add butter and pepper and maybe some paprika. So good.
Or, cut them up into coin shapes. Best to use potatoes that are more like a cylinder than a blob, but it really doesn’t matter. Coat with olive oil and a bit of salt. Roast them in a 400 oven. I forget how long, try a half hour to start. They should get slightly crispy (carmelized, oooh, adds flavor) on the edges. Add butter and pepper and maybe some paprika. Again, so good.
Wash it. Cut it in half lengthwise. Season with salt and pepper and oil of choice. Place on a greased cookie sheet in a 400°F oven for 30 minutes. It cooks faster when cut in half and the edges get nicely carmelized.
i cook them with the skin on because it falls off once they’re soft. peeling is too much work.
Wrap them in foil and stick them in the oven at 400 for an hour
They’re hard to dice because you have a bad knife! You need something stronger and/or sharper. A peeler is a gamechanger too, and they’re not that expensive. I used to slice way too much off with the peel before I got my peeler.
For boiling, I usually have a fork ready that I stab into them to see if they’re soft enough.
Wash. Leave the skin on. Rub with butter or olive oil. Poke with a fork. Put in microwave safe bowl with a lid and nuke for about 5 minutes until soft. Season as you like. Scoop out with a spoon if you don’t like the skins.
I prick holes about a 1/4 to 1/2 inch deep and put them directly on middle oven rack at 375 degrees. Takes maybe 30 to 45 minutes. You can tell they are done when a fork goes in very easily and syrupy juice is bubbling out. I put tin foil on the rack below to catch drippings. I think this method is much better than microwaving because it allows the sugars and flavor to develop.
Cut into slices about 1/4″ thick (you’ll want a good knife), drizzle with olive oil, sprinkle salt, pepper, and coriander on them (or whatever spices you like). Place on cookie sheet (use parchment paper if you have it so they don’t stick and clean up is easier) and roast at about 375F until soft. So good! I love roasting vegetables.
And yes, get yourself a peeler before you slice yourself.
Wash well, then scrub the skin clean with a nail brush or similar.
Small ones cut in half so you have 2 cone like objects.
Large ones cut in ~2″ a side shapes.
Coat in light oil.
I use Rice Bran.
You can also use flavored oils, herbs, garlic, etc.
Bake on tray with baking paper at ~180 °C for 60-90 minutes.
They will caramelize on the side facing the baking paper and be soft sweet delicious treats.
There are a lot of fancy recipes for the sweet potato. They’re all delicious. I love em!
Treat it like a potato, skin is optional, it’s a root veg so it’s very forgiving and adaptable.
Simplest: peel and boil till tender.
Peel, chop to whatever size you like, cover with water and boil till tender.
After that you can get as creative as you like.
Mash ’em, roast ’em, bake ’em, fry em! Go nuts.
But NEVER let it intimate you …it’s just a sweet little tatter!