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)?

Thanks,
Mark

My favorite way to prepare sweet potatos:

Peel your sweet potato & then cut it into thick slices.

Coat in olive oil or melted butter and put it in a 375 degree oven on a
cookie sheet until the pieces are soft and carmelized.

Put the slices in a bowl & add a little more butter, some cinnamon,
some nutmeg & a little salt. If you want to add a little more
sweetness, some maple syrup is also good.

Smush it a little with a fork and call it done.

Robyn

"FERRANTE" > wrote in message
...
>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)?
>
> Thanks,
> Mark

Peel and slice 1" thick. Brush with melted butter and sprinkle with salt,
pepper, anda something else if desired such as paprika, ground cumin, or
curry powder. Bake at 375 until done - 15-20 min perhaps.


--
Peter Aitken

Remove the crap from my email address before using.

On 20-Feb-2005, 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?

Scrub it; dry it. Pop it in the microwave for 5 minutes on high, until
soft. Split it open, top with butter/margarine and a dash of cinnamon.

I doesn't get any easier.


x-- 100 Proof News - http://www.100ProofNews.com
x-- 3,500+ Binary NewsGroups, and over 90,000 other groups
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FERRANTE > wrote in
:

> 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)?
>
> Thanks,
> Mark

French Fried Sweet Potato is great...K

--
Kerry in Langley

Try this:


"FERRANTE" > wrote in message
...
>I love candied sweet po@@@@@ Now You're Cooking! Export Format

Sweet Potato Soup


2 tablespoon unsalted butter
1 medium onion; coarsly cut
2 clove garlic
3 medium sweet potato; peeled, quartered
4 cup chicken stock
1/2 cup honey
1/2 cup creme fraiche
2 tablespoon chipotle chilli; pureed
1 salt and pepper

Melt butter and sweat the garlic and onion until translucent. Raise heat to
high and add the sweetpotatoes and stock and bring to the boil. Lower heat
then simmer for about 30 minutes.
Remove from the heat and add the honey, cream, chipotles and salt and
pepper. Puree the mixture.
Serve garnished with blue corn tortilla chips and/or chopped coriander.

Contributor: Bobby Flay's Bold American Food.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.66 **

tatos 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)?
>
> Thanks,
> Mark

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)?
>
> Thanks,
> Mark

I bake them just like I would a regular baked potato. Rub with a little
oil, sprinkle with salt, prick with a fork, bake @ 375F for an hour. They
are very moist inside so they don't need much butter at all. You can also
boil and mash them.

Jill

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)?
>
> Thanks,
> Mark

Baked...similar to a baked white potato.
Fried...similar to a regular fried potato, either cut into "fries" or cut
into circles, then deep or pan fried.
Grilled over your charcoal fire, cut into round slices, dipped in olive
oil, then grilled 'til done.
Sliced thin and eaten raw.

BOB

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)?
>
> Thanks,
> Mark

Roast it, simply wash it and put it on the oven rack (we put a small
piece of Al foil on the oven floor underneath in case there are some
sugar drips). 350 for more than an hour depending on size. It will be
much softer to the touch than a regular potato when done. The natural
sugars will caramelize into a nice layer on the bottom. Remove, peel,
eat. The roasting brings out great tasting natural flavors.

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

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)?
>
>Thanks,
>Mark
Baked is the only way to go in my opinion and the simpler the better.
Brings back memories of my grandmother who lived alone and kept a HUGE
garden well into her ninties. My favorite treat - she would pull
young sweet taters when they looked like large human fingers, bake
them till the skin was crunchy and serve them with melted butter for
dipping. You can't even image how good they were.

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)?
>
> Thanks,
> Mark

THE simplest way?

Scrub off dirt with a brush and water.
Pierce about 10 times with the point of a knife.
Wrap loosely in a paper towel.
Put in microwave. Use potato setting or give it about 3-4 minutes.
Check that it does not get overdone by stabbing with a fork.

You can then eat it any way you want. Well cooked potato will be sweet.
We mash with butter and (sometimes) a little maple syrup.

LB

In article >, wrote:

> 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)?
> >
> > Thanks,
> > Mark
>
> THE simplest way?
>
> Scrub off dirt with a brush and water.
> Pierce about 10 times with the point of a knife.
> Wrap loosely in a paper towel.
> Put in microwave. Use potato setting or give it about 3-4 minutes.
> Check that it does not get overdone by stabbing with a fork.
>
> You can then eat it any way you want. Well cooked potato will be sweet.
> We mash with butter and (sometimes) a little maple syrup.

If you microwave sweet potatoes, they fail to develop a lot of the
wonderful sweet flavor that they can deliver. It's not enough just to
get them hot. Microwaving simply does not take enough time to do the job
properly.

Bake them -- longer than you would a white potato -- and then split and
add butter.

Bake more than you will eat. Let the rest cool. Next day (or soon),
peel, slice about 1/4 inch thick, and saute in butter, slowly, to let
the sugar caramelize, until nicely brown on both sides. Yum. Marvelous
as a side dish to a pork roast.

Isaac

On Mon 21 Feb 2005 09:21:11p, Isaac Wingfield wrote in rec.food.cooking:

> In article >, wrote:
>
>> 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)?
>> >
>> > Thanks,
>> > Mark
>>
>> THE simplest way?
>>
>> Scrub off dirt with a brush and water.
>> Pierce about 10 times with the point of a knife.
>> Wrap loosely in a paper towel.
>> Put in microwave. Use potato setting or give it about 3-4 minutes.
>> Check that it does not get overdone by stabbing with a fork.
>>
>> You can then eat it any way you want. Well cooked potato will be sweet.
>> We mash with butter and (sometimes) a little maple syrup.
>
> If you microwave sweet potatoes, they fail to develop a lot of the
> wonderful sweet flavor that they can deliver. It's not enough just to
> get them hot. Microwaving simply does not take enough time to do the job
> properly.
>
> Bake them -- longer than you would a white potato -- and then split and
> add butter.
>
> Bake more than you will eat. Let the rest cool. Next day (or soon),
> peel, slice about 1/4 inch thick, and saute in butter, slowly, to let
> the sugar caramelize, until nicely brown on both sides. Yum. Marvelous
> as a side dish to a pork roast.
>
> Isaac
>

Now that's the way to cook a sweet potato!

Wayne

Since they take so long to cook, I microwave them for a few minutes and
then bake them as this reduces the baking time. They develop that
great mushy carmelized taste. Split open and add butter and brown
sugar. Can also add cinnamon and or maple syrup.

Peter Aitken wrote:

> Peel and slice 1" thick. Brush with melted butter and sprinkle with
salt,
> pepper, anda something else if desired such as paprika, ground cumin,
or
> curry powder. Bake at 375 until done - 15-20 min perhaps.
>

I slice them a little thinner than this, salt 'em and bake. When
they're done, I hit them with some powdered chipotle pepper.

Not much like candied sweet potatoes (which I hate), but quite
good.

Cindy Hamilton

Isaac Wingfield wrote:
>
> In article >, wrote:
>
> > 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)?
> > >
> > > Thanks,
> > > Mark
> >
> > THE simplest way?
> >
> > Scrub off dirt with a brush and water.
> > Pierce about 10 times with the point of a knife.
> > Wrap loosely in a paper towel.
> > Put in microwave. Use potato setting or give it about 3-4 minutes.
> > Check that it does not get overdone by stabbing with a fork.
> >
> > You can then eat it any way you want. Well cooked potato will be sweet.
> > We mash with butter and (sometimes) a little maple syrup.
>
> If you microwave sweet potatoes, they fail to develop a lot of the
> wonderful sweet flavor that they can deliver. It's not enough just to
> get them hot. Microwaving simply does not take enough time to do the job
> properly.
>
> Bake them -- longer than you would a white potato -- and then split and
> add butter.
>
> Bake more than you will eat. Let the rest cool. Next day (or soon),
> peel, slice about 1/4 inch thick, and saute in butter, slowly, to let
> the sugar caramelize, until nicely brown on both sides. Yum. Marvelous
> as a side dish to a pork roast.
>
> Isaac

Have you ever actually tried it?
They taste plenty sweet to us AND the OP asked for the simplest way to
cook them. I answered that part of the post.
For those a little weak in math 5 minutes is about 1/10th of 50 minutes.

LB

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)?
>
> Thanks,
> Mark

Mark, I just baked one last week along with a pork roast. Scrubbed,
pricked, and baked for about an hour and something, I think, at 325. I
halved it lengthwise and ate it like a regular baked spud -- no sour
cream, but I just scooped the flesh from the shell. It didn't need any
sweetening, but I've been known to add a little brown sugar and butter
to te peeled and boiled sweet that's been cooked stovetop. Texas
Roadhouse Grill (?) restaurant chain serves them with cinnamon in the
brown sugar. Could be worse.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article >, wrote:

> Isaac Wingfield wrote:
> >
> > In article >, wrote:
> >
> > > 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)?
> > > >
> > > > Thanks,
> > > > Mark
> > >
> > > THE simplest way?
> > >
> > > Scrub off dirt with a brush and water.
> > > Pierce about 10 times with the point of a knife.
> > > Wrap loosely in a paper towel.
> > > Put in microwave. Use potato setting or give it about 3-4 minutes.
> > > Check that it does not get overdone by stabbing with a fork.
> > >
> > > You can then eat it any way you want. Well cooked potato will be sweet.
> > > We mash with butter and (sometimes) a little maple syrup.
> >
> > If you microwave sweet potatoes, they fail to develop a lot of the
> > wonderful sweet flavor that they can deliver. It's not enough just to
> > get them hot. Microwaving simply does not take enough time to do the job
> > properly.
> >
> > Bake them -- longer than you would a white potato -- and then split and
> > add butter.
> >
> > Bake more than you will eat. Let the rest cool. Next day (or soon),
> > peel, slice about 1/4 inch thick, and saute in butter, slowly, to let
> > the sugar caramelize, until nicely brown on both sides. Yum. Marvelous
> > as a side dish to a pork roast.
> >
> > Isaac
>
> Have you ever actually tried it?

Yup. Exactly once. Never again.

Isaac

On Tue 22 Feb 2005 09:40:31p, Isaac Wingfield wrote in rec.food.cooking:

> In article >, wrote:
>
>> Isaac Wingfield wrote:
>> >
>> > In article >, wrote:
>> >
>> > > 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)?
>> > > >
>> > > > Thanks,
>> > > > Mark
>> > >
>> > > THE simplest way?
>> > >
>> > > Scrub off dirt with a brush and water.
>> > > Pierce about 10 times with the point of a knife.
>> > > Wrap loosely in a paper towel.
>> > > Put in microwave. Use potato setting or give it about 3-4 minutes.
>> > > Check that it does not get overdone by stabbing with a fork.
>> > >
>> > > You can then eat it any way you want. Well cooked potato will be
>> > > sweet. We mash with butter and (sometimes) a little maple syrup.
>> >
>> > If you microwave sweet potatoes, they fail to develop a lot of the
>> > wonderful sweet flavor that they can deliver. It's not enough just to
>> > get them hot. Microwaving simply does not take enough time to do the
>> > job properly.
>> >
>> > Bake them -- longer than you would a white potato -- and then split
>> > and add butter.
>> >
>> > Bake more than you will eat. Let the rest cool. Next day (or soon),
>> > peel, slice about 1/4 inch thick, and saute in butter, slowly, to let
>> > the sugar caramelize, until nicely brown on both sides. Yum.
>> > Marvelous as a side dish to a pork roast.
>> >
>> > Isaac
>>
>> Have you ever actually tried it?
>
> Yup. Exactly once. Never again.
>
> Isaac

Never again what? Microwaving the sweet potato? I wholeheartedly agree.

I learned from my mother to bake them in a slow ~325°F oven for between 1-
1/2 to 2 hours. Perfect caramelization of the sugars under the skin. When
she was a child growing up in the country, her mother baked them even
slower and longer on an open hearth.

Mom would also prepare them as you suggested, sliced and slowly sauteed in
butter or even bacon fat. Usually she would dust the slices very lightly
with granulated sugar. One could make a meal on that melt-in-your-mouth
goodness. We sometimes had them for breakfast with slices of fried country
ham, eggs, and biscuits.

Wayne

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)?
>
> Thanks,
> Mark

I cooked one tonight -- peeled, sliced it into 1" thick circles and
boiled it. Boiled the water totally out of the pan; bottom of the pan
is coated black but the sweets were miraculously salvageable. The
stuck-to-the-pan parts merely lookly*lightly* caramelized. I didn't
serve them with supper but ate about half of them cold from the dish I
transferred them to. Plain. Not buttah, no sugar, no nuthin'. Mighty
tasty.

I've got the bottom of the pan covered with baking soda and will rinse
it clean in the morning.
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Do you think baked sweet potato would go good with baked chicken
breast? Is there other foods that would work better other than
chicken?

Tomorrow night is my first attempt at cooking a sweet potato. I am
going to bake it as most have suggested.

Thanks,
Mark

Melba's Jammin' wrote:

> The stuck-to-the-pan
> parts merely lookly*lightly* caramelized.

Lightly? LOL. I've done similar with sweet 'taters. Amazing how good
the un-"caramelized" parts are, isn't it?

BOB

On Wed 23 Feb 2005 08:23:34p, FERRANTE wrote in rec.food.cooking:

> Do you think baked sweet potato would go good with baked chicken
> breast? Is there other foods that would work better other than
> chicken?
>
> Tomorrow night is my first attempt at cooking a sweet potato. I am
> going to bake it as most have suggested.
>
> Thanks,
> Mark
>

No reason at all that chicken would not work well. My own favorite would be
baked pork chops, however. In fact, baked stuffed pork chops would be
outstanding.

Wayne

In article >, " BOB"
> wrote:

> Melba's Jammin' wrote:
>
> > The stuck-to-the-pan parts merely lookly*lightly* caramelized.

> Lightly? LOL. I've done similar with sweet 'taters. Amazing how good
> the un-"caramelized" parts are, isn't it?
>
> BOB

Honest to God, BOB. Lightly. That's what was so mysterious. I'm sorry
I didn't take a picture before I ate them -- it seems you're questioning
my integrity here, Pal! "-) The baking soda didn't work as well as I
expected it to -- I suppose it's burnt and charcoaled sugar that's
making it so nasty -- and I've got the pan sprayed with some of that
Dawn heavy-duty gunk dissolver, hoping that will get some more of the
black off the bottom of the pan. Stay tuned. :-)
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, FERRANTE
> wrote:

> Do you think baked sweet potato would go good with baked chicken
> breast? Is there other foods that would work better other than
> chicken?
>
> Tomorrow night is my first attempt at cooking a sweet potato. I am
> going to bake it as most have suggested.
>
> Thanks,
> Mark

Sure. When I baked mine a couple weeks ago, I pricked it and set it in
a little foil boat to contain any leakage. It wasn't sealed in the
foil. I might have turned it over about halfway through, too.
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

One last question re this topic: People have said the sweet potato
should be baked at 325 for 1-1/2 hours. I usually cook my chicken
breast at 350 for an hour. Do you think I could cook the potato with
the chicken at that same temp or what could I do to combine them so
they can cook together?

Thanks for all your help!
Mark

FERRANTE > wrote:

>One last question re this topic: People have said the sweet potato
>should be baked at 325 for 1-1/2 hours. I usually cook my chicken
>breast at 350 for an hour. Do you think I could cook the potato with
>the chicken at that same temp or what could I do to combine them so
>they can cook together?
>
>Thanks for all your help!
>Mark

Not a problem. I usually bake mine at 400, but will go with most any
temperature. Just poke them to see when the center is done.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >, " BOB"
> wrote:

> Melba's Jammin' wrote:
>
> > The stuck-to-the-pan
> > parts merely lookly*lightly* caramelized.
>
> Lightly? LOL. I've done similar with sweet 'taters. Amazing how good
> the un-"caramelized" parts are, isn't it?
>
> BOB

Hey, BOB -- I've put pictures on my website of the pan-cleaning process.
:-)
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On 24 Feb 2005 04:45:12 +0100, Wayne Boatwright > wrote:

>On Wed 23 Feb 2005 08:23:34p, FERRANTE wrote in rec.food.cooking:
>
>> Do you think baked sweet potato would go good with baked chicken
>> breast? Is there other foods that would work better other than
>> chicken?
>>
>> Tomorrow night is my first attempt at cooking a sweet potato. I am
>> going to bake it as most have suggested.
>>
>> Thanks,
>> Mark
>>
>
>No reason at all that chicken would not work well. My own favorite would be
>baked pork chops, however. In fact, baked stuffed pork chops would be
>outstanding.
>
I almost hate to admit this, but I have never cooked a pork chop
either. I will get some in a week or two and then ask questions
about cooking them.

My mom used to fry pork chops and then make gravy out of the
drippings, which I would pour over her homemade biscuits. Also, I
always poured Worcestershire sauce over my pork chops and even over
the gravy sometimes.

One food item at a time...


Mark





>Wayne

On Thu, 24 Feb 2005 11:16:10 -0500, FERRANTE
> wrote:

>One last question re this topic: People have said the sweet potato
>should be baked at 325 for 1-1/2 hours. I usually cook my chicken
>breast at 350 for an hour. Do you think I could cook the potato with
>the chicken at that same temp or what could I do to combine them so
>they can cook together?
>
Actually I meant share the same oven. I had no intention of having
them "bath" together. I just thought I would clarify that before
someone pointed it out for me

Mark





>Thanks for all your help!
>Mark

On Thu 24 Feb 2005 02:35:11p, FERRANTE wrote in rec.food.cooking:

> On Thu, 24 Feb 2005 11:16:10 -0500, FERRANTE
> > wrote:
>
>>One last question re this topic: People have said the sweet potato
>>should be baked at 325 for 1-1/2 hours. I usually cook my chicken
>>breast at 350 for an hour. Do you think I could cook the potato with
>>the chicken at that same temp or what could I do to combine them so
>>they can cook together?
>>
> Actually I meant share the same oven. I had no intention of having
> them "bath" together. I just thought I would clarify that before
> someone pointed it out for me
>
> Mark

Yes, the chicken and sweet potato can share the same oven at 350 degrees. I
would still give the sweet potato some lead time, at least 15-20 minutes. If
it's a large sweet potato, you might even give it 30 minutes before putting
in the chicken.

Wayne

Just want to note that tonight's boiled sweet potato (with deli rotiss
chicken and broccoli) was delicious and didn't stick to the pan. :-)
I sprinkled it with some Butter Buds and some cinnamon sugar. Pretty
good.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article >,
> " BOB" > wrote:
>
>> Melba's Jammin' wrote:
>>
>>> The stuck-to-the-pan parts merely lookly*lightly*
>>> caramelized.
>
>> Lightly? LOL. I've done similar with sweet 'taters.
>> Amazing how good the un-"caramelized" parts are, isn't
>> it?
>>
>> BOB
>
> Honest to God, BOB. Lightly. That's what was so
> mysterious. I'm sorry I didn't take a picture before I

Then yours and mine weren't similar. Mine was BURNT on the bottom.
Caramelized had been passed long ago. The parts that weren't burnt and
stuck came off easily and were quite tasty, too.

> ate them -- it seems you're questioning my integrity
> here, Pal! "-)

Naw. Just trying to clarify definitions. I thought you were being
facetious and that's why you put "lightly" between the "* *". ;-)

> The baking soda didn't work as well as
> I expected it to -- I suppose it's burnt and charcoaled
> sugar that's making it so nasty -- and I've got the pan
> sprayed with some of that Dawn heavy-duty gunk dissolver,
> hoping that will get some more of the black off the
> bottom of the pan. Stay tuned. :-) --

My pan was a very old cheap-o aluminum that had been burnt one too many
times. It just got tossed. Easy clean-up for me.

Looking at the last picture of the "dufus" note, it looks like you were
sucessful!

BOB

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)?
>
> Thanks,
> Mark

I like mine grilled. Slice into 1/4 inch slices, soak in a little soy,
then coat with olive oil. Cook on the barbecue grill. Sweet potatoes and
yams, as well as beets, parsnips, turnips, and any root vegetable are
good this way. In fact, when I am having a fancy barbecue, I like to
make a grilled root salad.

Grilled Root Salad

Slice 1/4" thick

red beets
yellow beets
purple beets
potatoes
sweet potatoes
yams
parsnips

and soak in soy for 1/2 hour. Pour off soy and coat in olive oil. Grill
on a medium heat until nicely done. Place on a bed of arugula, sprinkle
lightly with rice wine vinegar.

--
Sir Baldin Pramer, R.P.A.

"Baldin Pramer" > wrote in message
...
:
: > 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?
: >
: >

i wash them, poke a few holes in them and MICRO on high for about
5-10 minutes depending on the size.
then split them open and slather with butter!
we eat skins and all!
rosie

rosie read n' post wrote:

> "Baldin Pramer" > wrote in message
> ...
> :
> : > 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?
> : >
> : >
>
> i wash them, poke a few holes in them and MICRO on high for about
> 5-10 minutes depending on the size.
> then split them open and slather with butter!
> we eat skins and all!
> rosie

And maybe add a little maple syrup:-))

LB

> 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)?
>>
>> Thanks,
>> Mark


We had them tonight peeled, cut into wedges about 3 inches long,
drizzled lightly with olive oil, salt and pepper and baked in
a 9x13 inch glass baking dish. I have been cooking them this way
lately as a change from butter and brown sugar, and this brings out
the natural sweetness and flavor. Delicious!

gloria p

In article >,
wrote:

> > FERRANTE wrote:
> >
> >> I love candied sweet potatos and friends say I should try other ways

> We had them tonight peeled, cut into wedges about 3 inches long,
> drizzled lightly with olive oil, salt and pepper and baked in
> a 9x13 inch glass baking dish.
> gloria p

Sounds good, Gloria. How long and at what temperature?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article >,
> wrote:
>
>
>>>FERRANTE wrote:
>>>
>>>
>>>>I love candied sweet potatos and friends say I should try other ways
>
>
>>We had them tonight peeled, cut into wedges about 3 inches long,
>>drizzled lightly with olive oil, salt and pepper and baked in
>>a 9x13 inch glass baking dish.
>>gloria p
>
>
> Sounds good, Gloria. How long and at what temperature?


350deg. till tender--maybe 45 minutes, depending on how
thick the wedges are.

I was also baking another dish of yellow potato wedges with
chopped onion, a bit of celery salt and some minced garlic.
Meat was grilled, butterflied pork loins which had been rubbed
with mock Outback Steakhouse seasoning. We had asparagus and
a baby greens salad on the side and angelfood cake wedges with
real whipped cream and mixed berries (strawberries, raspberries
and blueberries.)

Dear Son had come down to do his taxes on our Turbotax, and brought
his relatively new girlfriend, so I invited daughter, SIL and Quinn
for dinner to meet her. This one could be a keeper.

gloria p