Potato Info
- Sweet Potato – yellow variety
- Yam – 1930s orange variety of sweet potato
- Related to morning glories, not potatoes
- Sweets available year round – Flavor peaks in fall and winter
- Heavy for size – no soft spots or sprouts
– FROM HERE - Speckled Purple – remain firm after cooking
- Heirloom (Envy) – light, mild, moist, sweet
- Jewel – Deep orange “traditional” sweet potato
- Garnet – Red/purple skin – best for sweet potato pie
- Korean Purple – chestnut flavor
- Beauregard – most commercial because of consistency
- O’Henry – Beauregard mutation – Dense when baked
- Creamsicle – good for frying
- Willowleaf – fairly rare – orange/red skin, orange flesh
- Covington – malty sweet – popular in the south
- Nugget – rosy skin, orange flesh –
- Amish Bush Porto Rico – Grow in bushes – velvety and lush flesh
- Purple – Pleasant tartness
- Stokes Purple – Purple throughout – low moisture content – low heat
- White sweet potato – Half Russett, half sweet – crumbly, dry, less sweet
- Japanese Sweet – Okinawa – Tan skin – one of the most versatile
- Boniato – Caribbean – dry white flesh, purple skin
– - Keep in dry cool, well ventilated
- Bruise easily
- Bake in the oven – takes an hour
- Steam – convenient, quick, predictable
– - Uniform cubes
- Steam 20 minutes
- Put hunks back in and add 2 TBL butter and salt
- Mash them
- 1 chipotle minced – 1 tsp adobo sauce
Baked Sweet Potato
Sweet Potatoes and Yams are not starches. Trying to lose weight? Here is a great alternative for your potato fix.
Ingredients
- 1 Sweet Potato
- 2 TBL Oil
- Salt / pepper to taste
- 2 TBL Butter
Instructions
- Preheat oven to 400º
- Decide how you want to prepare your potato. See below:
- Whole: Rub with oil, sprinkle with salt, bake 45 minutes
- Medallions: Toss in oil and salt, bake 40 minutes
- Pieces: Toss in oil and salt, bake 35 minutes
- After baking, apply butter somehow
