I don’t have much to say here, short of the fact that sweet potatoes really float my boat.
They are good many ways, so I’ve chosen to share three with you today: mashed, oven fries and baked. Each is good in its own way and all are a welcome addition to any table.
A lot of my friends are wary when I tout the goodness of sweet potatoes, since their main exposure to them has been in the form of a casserole covered in marshmallows and maple syrup. That makes them sweet in the wrong way, and I understand why my friends are not huge fans of the sweet potato. Generally, once they’ve tried one of my plain and simple treatments, they are converted.
Enjoy them on their own or integrated into a meal with a salad and a roast.
- 1 to 4 sweet potatoes, skinned, boiled and diced
- 2 tablespoons milk
- 1 tablespoon butter
- Salt to taste
- Put boiled potatoes in a bowl, add milk, butter and salt and mash them all up thoroughly.
- You can also add 2 tablespoons of grated cheese like parmesan or sharp cheddar to the warm potatoes.
Oven-Baked French Fries
- 1 to 4 sweet potatoes, skinned and cut into matchsticks
- 3 tablespoons olive oil
- Salt to taste
- Place potato matchsticks on a rimmed baking sheet and put them into a 425 degree oven. Bake for 20 minutes, flipping the potatoes over halfway through the cooking time. Remove from oven, salt and serve.
- 1 to 4 potatoes (sweet, russet, new), pierced with a fork
- Bake potatoes for 40 minutes, remove from oven, pop open the potatoes and serve!
- Serve with butter, sour cream, bacon or grated cheese.