In article >, FERRANTE > wrote:
>I love candied sweet potatos and friends say I should try other ways
>of eating them. I bought one sweet potato yesterday. What is the
>simplest and best way to prepare it? Bake? What temp and for how long?
>
>Should Iadd anthing other than butter (and please don't say a Gmail
>invite)?

My early experience with sweetbucks was with the somewhat "wild type"
which is slightly greenish inside when cooked and contains some weak
"strings". These were *delicious* when cooked by my grandmother in
her old wood-fired oven decades ago.

She simply chucked them in with the chook when cooking that special
Sunday dinner (actually at lunch time, at about 30C and 85%RH .
They went in with the spuds -- or in lieu of the spuds -- and onion
and pumpkin. (Sometimes taro too.)

Apart from the onion, the veggies all came out with that scrumptious
crisp outer "shell" and lovely and moist inside. The onions came out
with a sort of caramelised skin.

Cheers, Phred.

--
LID