We get a big bag of sweet potatoes every October. Bake a few a couple times a week. We love them with just some butter. The leftover baked sweet taters are good the next day too. Take out of the fridge, peel (it just falls off), slice and heat in a skillet with butter.
So easy to prepare. wash, pat dry, prick with a fork, rub the skin with veg oil, and bake on a cookie sheet for an hour at 375. big taters may need an hour 20 mins.
We usually finish up the bag in early March. Then look forward to the next years harvest in late Sept.
Sometimes we buy a few at the grocer in the summer but they are older and not as good. The fresh ones are the best.
Some may wonder why we eat so many sweet potatoes. They are delicious.
But also studies have shown they have many, many health benefits. Fiber, Beta-carotene or vitamin A, Manganese, vitamins C and E, and most important B6 makes them heart healthy.
Almost the opposite of the traditional spud. We rarely bake regular potatoes at home. I prefer fries or mashed potatoes. Neither is exactly a healthy option.
Rhiannon8404 do you just cut up raw sweet potato and bake as fries? I’ve never tried that before. Do they get soft and cooked all the way through? how long do you bake them?
Never. Nasty things. I shudder to think of them. Squash, pumpkin, and sweet potatoes are the only vegetables common in the US that I never eat and never will.
Yes, we just cut up a raw sweet potato. We leave the skin on, but you can take it off. Make sure they are quite dry. Then toss with olive oil or melted bacon fat and place them in a single layer on a cookie sheet or similar pan. Bake for 15 mins or so, then turn them over and sprinkle with salt, then 10 mins more or so. It took us a while to get the timing right for our oven (which is a very small oven as we have the unit with a big and a small oven in it). They get soft all the way through and the ones with the skin get crispy. I like mine a little on the “done” side, but you can check them from time to time and see how you like them.
Oh, and by large matchsticks, I mean like if you too a box of matches and maybe put 4 matches together, that would be a large matchstick for me. I don’t know if that makes any sense to you or not. They will be more or less done depending on how thick they are cut.
I almost never eat them. Pretty much sweet potato pie, and that’s it, and that’s about once a year. I don’t exactly hate sweet potatoes, I just don’t really have use for them.
Almost never, I don’t particularly like them. Just the other day I got some breakfast at the local salad bar place near work and back at my desk discovered I’d accidentally taken some sweet potato tater tots instead of regular ones.
Threw them all away after wondering why that first one was gross. Same general reaction to sweet potato french fries.
I have had sweet potato in ways I like but almost always as part of a larger dish and not a standalone eaten-by-itself type of thing.
A few times a month for me - more in the winter. I started eating them after a personal trainer mentioned how healthy they are. They naturally have a lot of flavor on their own so I don’t have to rely on a lot of butter or other fatty additives to add a lot of additional flavor like I do with regular potatoes. Like Rhiannon8404 I will roast them in the oven (though in my case I cube them about 1 inch per side) at about 450. That crisps the outside nicely. I also like to mash them with chipotle peppers (recipe courtesy of Alton Brown). Just baked is tasty too. Really, the only way I don’t like them is smothered with marshmallows…
I love 'em. My modus operandi had always been to bake them in the skin, but this year I’ve been peeling and boiling them, then mashing them up and having fun with the mash. It’s sinfully good mixed with a little egg and flour and fried into pancakes.
You don’t have no as answer! I don’t hate them and will eat them without complaint if they are proffered,but I could just as soon go my whole life and never eat them again.
The wife loves them and would cook them every week if she could. Me, I’m more of a “Didn’t we have these last month?” sorta guy. I prefer regular spuds and any restaurant that thinks sweet potato fries should go with any dish will lose my business forever.
I love sweet potatoes, especially how versatile they are. I can go the savory route with salt, pepper and cayenne or the sweet route with brown sugar and nutmeg. I can do them like a baked potato or like mashed potatoes.
I don’t quite eat them weekly, though. They share a “rotation” with regular potatoes and winter squash so that I’m eating sweet potatoes about every ten days or so.
What funny is that I have never tried a sweet potato pie. I guess that’s something for my to-do list.
