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Old 01-06-2007, 08:21 AM   #1
Frank Menendez
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I'm a big fan of boiled sweet potatos but I am now uncertain as to how to best cook them. I typicall remove the skin, cut in cubes and drop in water and cook. Is it better to place the entire potato in the water with skin? Thanks
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Old 01-06-2007, 04:03 PM   #2
Jibreel Freeland
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I too enjoy boiled sweet potato regularly.

I too cube them, but I do not peel...there's good stuff in the peel. I use minimal water, and after boiling them i crush them with a potatoe masher, that way I don't drain the water off with all the water soluble nutrients. This way I make a sweet potatoe porridge. I typicaly add a little salt, honey, and cinnamon, as well as butter.

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Old 01-06-2007, 04:46 PM   #3
Frank Menendez
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Delicious! Thanks
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Old 01-06-2007, 05:27 PM   #4
Jeff Dale
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I simply scrub them, slice the middle of the potato through to the other side and nuke it for 3-4 min depending on size. I eat skins and all.
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Old 01-06-2007, 08:45 PM   #5
Dan Ensing
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Could you steam a sweet potato in a veggie steamer to avoid having to peel and boil?

Dan
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Old 01-07-2007, 09:25 AM   #6
Mie Yoshinaga
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if you boil the entire thing, it'll take longer to cook, but easier to peel.
if it's too hot, dipping your hands in cold water helps.
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Old 01-08-2007, 10:42 AM   #7
Genevieve Gornicki
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I have steamed sweet potatoes before and it is yummy. I do not peel, but I do slice into thinner wedges to steaming time is not too long.
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Old 01-09-2007, 12:27 AM   #8
Greg Battaglia
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I would peel them guys. Don't forget that the skin contains glycoalkaloids (a toxin).
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Old 01-09-2007, 01:09 AM   #9
Jibreel Freeland
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Thanks for that Greg, I'd never heard of glycoalkaloids. However I am unable to find any information on GA levels in sweet potatoes, which are not in the same plant family as true potatoes. Do you have any links?

From what i have read, when true potatoes are exposed to light, they green, and the GA levels in them increase, as a sort of mold resistance. I don't seem to ever have noticed sweet potatoes greening, it seems like they just mold and don't keep as well as true potatoes.

Also, I wonder if there are GA in all root vegetables, since GA are a survival mechanism to combat mold and rot. Alas I can't find info on that either. I just wonder if I need to start peeling all of my tuberous veggies, like carrots, beets, turnips.
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Old 01-09-2007, 09:35 AM   #10
Chris Barclay
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guys
Peel it, cube it, boil it, mash it and crush up a clove of garlic in it. Simply delicious. not sure if you might lose some of the nutrition benefit by mashing tho'.
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