Cooking Methods

Cooking with Sweet Potatoes

There are several ways to cook sweet potatoes. First, scrub skins, trim ends, and cut out bruised spots. For best results, use stainless steel knife as carbon blades may cause the sweet potato to darken.

Bake: Prick several times with a fork and bake at 400" F for 40 to 50 minutes or until tender.

Microwave: Prick several times and microwave on high power for 4 to 6 minutes or until tender. Turn halfway through cooking time. For more than one, select sweet potatoes similar in size and increase cooking time.

Steam: In a steamer, bring 1 1/2 inches of water to a boil. Place hole, unpeeled sweet potatoes in steamer basket, cover, and steam for 40 to 50 minutes or until tender. To shorten cooking time to 30 minutes, peel and cut into 1-inch cubes.

Boil: Place whole sweet potatoes in boiling water and cook until tender, about 35 to 40 minutes.

Sauté: Peel and cut into 1/4- to 1/2-inch-thick slices or 1-inch cubes. Place pieces and 2 tablespoons butter or oil in a large skillet and cook, stirring frequently, over medium-high heat until tender.

Fry: Peel and cut into lengthwise strips about 1/4- to 1/2-inch thick. Place in oil that has been heated to 365" F. Fry until brown and tender. Remove from oil and drain on paper towel.

Grill: Slice lengthwise into 1/4-inch-thick slices. Place on grill. Turn once. Remove when tender.

Fresh: Peel and cut into sticks and serve with your favorite dip, or grate and toss in a salad. To prevent cut sweet potatoes from turning brown, immediately rinse pieces in cold water. Place cut sweet potatoes in ice water or in a plastic bag with ice and refrigerate until ready to serve. They will remain crisp for up to four days.