Ken Knecht wrote:

> [snip] To my uneducated palate it tasted enough like
> a baked potato, but I prefer the potato with a thick crisp skin - easier
> to eat. But I guess that goes with the short cooking time. All in all,
> I'll continue to make them in the MW. Thanks.

In other words you're going to settle for something less than what you
really like. My New Years Resolution is to go the other way: I
resolve to reduce the number of shortcuts and compromises and go for
the better results instead. -aem

Alan wrote:

>
> And here I am with two sweet potatoes just waiting to be
> cooked!
>
> Any good ideas for not-fried ones?

Prolly the wrong time of year for you, but they are great cooked in the
coals on a charcoal grill. You can also roast them in the oven (in foil)
or mash them, or make pie...
--
Cheers
Chatty Cathy

On Sat, 30 Dec 2006 10:59:16 -0600, Alan wrote:

>On Sat, 30 Dec 2006 14:56:16 +0200, Chatty Cathy
> wrote:

>>What I have done is nuke sweet potatoes (whole) and then
>>chop them up before chucking them into hot oil to make fries. Those came
>>out pretty good.
>
>And here I am with two sweet potatoes just waiting to be
>cooked!
>
>Any good ideas for not-fried ones?
>
I've had some success with baking sweet potatoes till they're really
done. Then I mash them with some butter, minced chipotle, orange
juice, and orange zest. Add a little salt and pepper and bake the
mash till it gets just bubbly hot.
--

modom

http://www.koyote.com/users/modom/home.html

Ken Knecht > wrote in
:

> sandi > wrote in
> news:45954df5$0$14683$892e7fe2 @authen.puce.readfreenews.net:
>
>> I poke holes (fairly deep) with a fork on 4 sides and both
>> ends. Then micro 1/2 way flip over and continue 'baking'
>> Depending on size you can nuke from 3 to 9+ minutes. My
>> medium sided potatoes nuke for about 4 to 4 1/2 minutes.
>> Then let them sit for a few minutes before eating.
>>
> I tried that last night. I guessed ten minutes for a fairly
> large russet and it seemed about right. To my uneducated
> palate it tasted enough like a baked potato, but I prefer the
> potato with a thick crisp skin - easier to eat. But I guess
> that goes with the short cooking time. All in all, I'll
> continue to make them in the MW. Thanks.

Glad that seemed to work okay for you.

Enjoy and Happy New Year!