On 30-Oct-2009, "Nonny" > wrote:

> Xref: unlimited.usenetmonster.com alt.food.barbecue:147750
>
>
> "Nunya Bidnits" > wrote in
> message ...
> > Nonny said:
> >
> >>
> >> Nuke sweet potato about 8 minutes until barely fork tender.
> >> Peel
> >> and gently roll out between your hands to make solid
> >
> >
> > Can you elaborate? I don't follow what you were doing there.
>
> I found it necessary to remove the skin from the sweet potatoes
> before running them through my "residential-grade" french fry
> cutter. They're too hard, without softening to go through without
> excessive and damaging force to the plastic cutter. If I had a
> good SS or cast french fry cutter, then I'd do them raw and
> include the skin, since I love the skin of a potato and feel it
> adds to both the flavor, texture and nutrition. By "nuke," of
> course I refer to the microwave oven, which I use to soften the
> sweet potatoes. After peeling off the skin, following a nuke, the
> sweet potato is pretty chewed up, so I round it back up before
> using the fry cutter.
>
> With the way this explanation is going, Marty, I might also see
> what it's like if I used a potato peeler and did the skin with it
> BEFORE softening the sweet potatoes. I just never tried it, so I
> have no opinion. . . yet. <grin>

.. . .

Try the potato peeler first Nonny, but then wrap your sweet tater
with parchment paper (so it won't stick) and then with a kitchen
towel before nuking. You get a lot more control over the nuking
that way and more even heating through the potato. Don't use
towels that you're proud of. Sometimes they get scorched. I did
bakers that way (sans the paper) for years until I got this little
toaster oven. Even now, I'll nuke a baker if I'm in a hurry. I like
real oven roasted taters, but I'm not a potato snob.

--
Brick (Youth is wasted on young people)