.
Sweet Potato
By Recipes4us
How to prepare and cook Sweet Potatoes
 |
Common
Names: |
Sweet
Potato, Yam (US), |
| Family: |
Convolvulaceae |
| In
Season: |
|
| Buying: |
Choose
dry, firm, relatively smooth tubers which are free of cracks and
heavy for their size. Depending on the variety, the skin colour
ranges from pale brown through to purple and the flesh can be
greyish, orange or purple. |
| Storing: |
2 - 3
weeks in a cool,
dry, dark place. Do not refrigerate. |
| Serving Allowances: |
175g/+6oz
per person |
General
- Preparing Sweet Potatoes
All - Wash well in cold
water. They can then be baked in their skins or peeled before
cooking. Best eaten cooked.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
|
Y |
x |
Y |
Y |
Y |
Y |
x |
| |
|
|
|
|
|
|
|
Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
|
Y |
Y |
x |
Y |
x |
Y |
Y |
|
Suitable methods and
timing for cooking Sweet Potatoes |
|
Bake/Roast |
y |
Whole in skins (Jacket) =
45-50 minutes.
Chunks
= 30-40 minutes. Best par-boiled first for 10
minutes. Drizzle with oil .
Cubes = 25-30 minutes Best par-boiled
first for 5 minutes. Coat in oil
Slices/Batons =
45 - 70 minutes baked in a sauce or
cream |
|
Boil |
y |
Cubes/Chunks =
15 - 25 minutes |
|
Fry/Saut� |
y |
Slices/Chips(French Fries) /Batons/Cubes =
Saut� 10 - 20 minutes; Deep fry 8 - 10 minutes
Crisps =
Deep fry 4 - 6 minutes |
|
Microwave |
y |
1 Whole in skin (Jacket) =
4-9 minutes. Pierce skin in
several places
Chunks/Cubes = 5 - 10 minutes
|
|
Steam |
y |
Cubes/Thick Slices =
20 - 30 minutes |
|
Stuff |
y |
60-80
minutes (see individual recipes) |
|
|
