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How do you like them ? (what's your favorite preparation?)
Do you grow them?
Do you grow them?
Sweet potato
- Thread starter coloradoclyde
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I like them many different ways. Easiest is to just pop them into the microwave and bake them. I then sprinkle some cinnamon on them and eat them. Sometimes add butter to the cinnamon. I also like them many other ways.
My wife has grown them in a planter outside for decoration, but they don't produce much of a spud. She likes the looks of them. They are hardy and easy to grow.
My wife has grown them in a planter outside for decoration, but they don't produce much of a spud. She likes the looks of them. They are hardy and easy to grow.
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My friend's family puts marshmallows and cinnamon in them prior to baking...I didn't care for them that way...but I also don't like sweet potatoes that much...I had a coworker give me a slice of sweet potato pie that she baked, I enjoyed it...but it would still be pretty low on my list of favorite pies.
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I made sweet potato fries in the oven this afternoon for a snack. They never made it to a plate... :grin:
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colorado clyde said:
In a deep fryer... :hmm: ...maybe. :idunno:
The sweetness is what kills it for me. I really go nuts over the taste of regular Idaho potatoes...especially with pork gravy. :grin:
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My favorite way to eat sweet potatoes is simply to put them in the embers of a campfire, split them open when they are done & eat them with butter.
YUM's the word.
yours, satx
YUM's the word.
yours, satx
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Do you wrap them in foil or just put them in as is and let them char on the outside?
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IF I'm doing it early style, just into the ashes & then pile embers on top. - I usually don't eat the skin, even when I bake them in a home oven or in a dutch oven.
Yams probably came from Sub-Saharan Africa & there the native folk put the yams directly into the hot ashes to cook over smoldering embers.
(The trick is knowing how much coals to have, so that the vegetable cooks through W/O burning up first.= That "guesstimate" is like figuring out how much coals that you need to thoroughly bake biscuits/pies/cobbler/etc. without burning the dish up. - Inside a dutch oven is likely best unless you've done it a few times directly in the hot ashes/embers, is my guess.)
Note: Inasmuch as you asked about wrapping them in foil, my governess, who was a GREAT southern/creole cook, always said that things wrapped in foil were not really baked but rather were mostly cooked by steam.
ADDENDA: The Africans that I knew cooked lots of things directly on the coals, like thick cuts of zebra/antelope. - They simply laid down a good ly pile of live coals, blew the ashes away to "glowing red" & then plopped the slab of meat onto the glowing coals, cooking it until 1/2-done & then flipping it over to cook until done.
Sometimes, they also laid down wet/green wood sticks (about the thickness of my wrist) in the coals & cooked upon that "grill".
(Incidentally, the Caribe Indians do that same "cooking technique".)
yours, satx
Yams probably came from Sub-Saharan Africa & there the native folk put the yams directly into the hot ashes to cook over smoldering embers.
(The trick is knowing how much coals to have, so that the vegetable cooks through W/O burning up first.= That "guesstimate" is like figuring out how much coals that you need to thoroughly bake biscuits/pies/cobbler/etc. without burning the dish up. - Inside a dutch oven is likely best unless you've done it a few times directly in the hot ashes/embers, is my guess.)
Note: Inasmuch as you asked about wrapping them in foil, my governess, who was a GREAT southern/creole cook, always said that things wrapped in foil were not really baked but rather were mostly cooked by steam.
ADDENDA: The Africans that I knew cooked lots of things directly on the coals, like thick cuts of zebra/antelope. - They simply laid down a good ly pile of live coals, blew the ashes away to "glowing red" & then plopped the slab of meat onto the glowing coals, cooking it until 1/2-done & then flipping it over to cook until done.
Sometimes, they also laid down wet/green wood sticks (about the thickness of my wrist) in the coals & cooked upon that "grill".
(Incidentally, the Caribe Indians do that same "cooking technique".)
yours, satx
For the most part my veggies are leafy and green. I like it as sweet potato pie, hard to tell from pumkin.
When I'm smoking meat I get my smoker to 180-220 degrees. 2 or 3 hours before the meats done I like to coat sweet potato skins in a wad of butter and put them in the coolest part of the smoker stabe a few times with a fork, and then dribble on some butter when I add smoke chips to the fire. After a couple to three hours that smoked butter soaking in ummm
When I'm smoking meat I get my smoker to 180-220 degrees. 2 or 3 hours before the meats done I like to coat sweet potato skins in a wad of butter and put them in the coolest part of the smoker stabe a few times with a fork, and then dribble on some butter when I add smoke chips to the fire. After a couple to three hours that smoked butter soaking in ummm
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Sounds GREAT. = The next time that I do smoked "dinosaur" beef ribs, the sweet potatoes may be IN the smoker for sure.
yours, satx
yours, satx
Well I live in sweet potato epicenter. There was a farmer near Tallahassee that claims he got 6,000 bushels an acre. Fries are good, wrap in foil and bake is good, usually I'll slice into wedges or cubes. Put a little water in a skillet and boil about 8 minutes, then add a couple of tablespoons of brown sugar and cook another couple of minutes until most the water boils off. People add butter to thicken the syrup but it isn't critical, instead, in a cup mix up a teaspoon or two of CORN STARCH with water and add that to the skillet-that's how you get the GOO. If you want to show off add a jigger of brandy and burn off. Toasted pecans only make it more decadent. Dried pineapple is okay but fresh or canned has too much liquid. :grin:
All this baked sweet potato casserole business- not needed- you can do the whole thing in a skillet in about 10-15 minutes.
P.S. If you skip the butter all you have in the skillet is sugar, sweets, corn starch. You can pretty much rinse out the skillet with boiling water to clean up. Easy,
All this baked sweet potato casserole business- not needed- you can do the whole thing in a skillet in about 10-15 minutes.
P.S. If you skip the butter all you have in the skillet is sugar, sweets, corn starch. You can pretty much rinse out the skillet with boiling water to clean up. Easy,
I just poke 'em a couple of times with a form so they don't blow and then back on a piece of foil for an hour at 375. Can also cut them into large fries, toss in olive oil and seasoning and bake.
I love a yellow sweet potato, but you can have the orange fleshed version.
I love a yellow sweet potato, but you can have the orange fleshed version.
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I like them baked or french fried.
For a rare treat I eat them made into pie, or the thanksgiving casserole with pecans and marshmallows, which is as sweet as pie.
Sometimes I prefer regular french fries, and sometimes sweet potato fries. I generally don't eat either one unless eating out.
If I have to fix them myself at home, I usually bake them in the microwave, using the baked potato setting, and sometimes add a minute or two until they are completely soft. I add butter, salt and pepper; and I eat the skin. The only prep I do is washing them and trimming off any ugly stuff before I stick them in the microwave. They go especially well with pork chops.
I've also wrapped them in foil and cooked them by a campfire or on a charcoal grill, or stuck them in the oven along side a pork roast or meat loaf to cook for an hour or so.
For a rare treat I eat them made into pie, or the thanksgiving casserole with pecans and marshmallows, which is as sweet as pie.
Sometimes I prefer regular french fries, and sometimes sweet potato fries. I generally don't eat either one unless eating out.
If I have to fix them myself at home, I usually bake them in the microwave, using the baked potato setting, and sometimes add a minute or two until they are completely soft. I add butter, salt and pepper; and I eat the skin. The only prep I do is washing them and trimming off any ugly stuff before I stick them in the microwave. They go especially well with pork chops.
I've also wrapped them in foil and cooked them by a campfire or on a charcoal grill, or stuck them in the oven along side a pork roast or meat loaf to cook for an hour or so.
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satx78247 said:
satx, do you try to pick out the rounder ones? I do because the "tail" always burns in the coals for me
They are a bit heavy to carry, but on a little fishing campout or something, greenhorns think your Mr. Boone when you set Sweet potatoes in the coals :wink: , If you plan to cook the fish with bacon, Don't use fat from the pan that the fish fried in. It DOSE NOT work with the sweet potato
but you can cook a little bacon (one slice will do for 2-3 potatoes) set aside and crumble the bacon to add to the sweet potato when it is done.
zimmerstutzen
70 Cal.
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My mother would only make candied sweet potatoes at holidays. And they were not my favorite. When I was about 8 yr old, I saw an episode of Disney'swamp Fox, in which they had made them in a camp fire. I badger ed the Dickenson out of my parents to make them the same way, and they finally gave in a year later. Been hooked on sweet potatoes made in the coals ever since. Have sweet potatoes in our house far more than white potatoes.
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YEP. - In point of fact I find that the long/skinny sweet potatoes don't bake well in a home oven as they overcook the ends OR undercook the middle.
yours, satx
yours, satx
May not be historical, but I cut them into slices about 1/4" or so thick, along with regular potatoes. Put in a Dutch Oven and drizzle with vegetable oil, stirring to coat all sides. Then sprinkle a couple envelopes of dry Italian dressing, again stirring to mix in. Cover and throw in the oven at 350 for an hour.
PS: this is with 10-12 potatoes, depending on size.
PS: this is with 10-12 potatoes, depending on size.
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:hmm: ...sounds yummy...
I dunno why it never occurred to me to eat the skin of a sweet tater. Will try it next time.
Man, the slow smoke, basting in butter sounds like a must do next time I get the smoker going.
I usually just rub with butter, poke with a fork and 10 minutes in the microwave.
However, when going to a large group grilling cookout, I am always asked to bring my killer coleslaw and the garlic ginger sweet potatoes. Par boil some sweet potatoes, slice into 1/4 to 3/8 inch slices, marinade the slices in soy sauce with minced ginger and minced garlic. Place on grill and cook just till grill marks show. Done. First thing to disappear in a pot luck.
I usually just rub with butter, poke with a fork and 10 minutes in the microwave.
However, when going to a large group grilling cookout, I am always asked to bring my killer coleslaw and the garlic ginger sweet potatoes. Par boil some sweet potatoes, slice into 1/4 to 3/8 inch slices, marinade the slices in soy sauce with minced ginger and minced garlic. Place on grill and cook just till grill marks show. Done. First thing to disappear in a pot luck.
