HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Anyone well-versed on
Introducing Discussionist: A new forum by the creators of DU

Tue Nov 27, 2012, 08:15 PM

Anyone well-versed on

sweet potatoes?

I haven't posted here in a very long time, so hello everyone.

Is there a fool-proof way to nuke a sweet potato, or potato for that matter? I love sweets, but hate the idea of running the oven for over an hour just to cook one. I've tried to nuke them, but am never satisfied with the results. Any suggestions? And thanks!

11 replies, 1164 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 11 replies Author Time Post
Reply Anyone well-versed on (Original post)
babylonsister Nov 2012 OP
cbayer Nov 2012 #1
mercuryblues Nov 2012 #2
yellerpup Nov 2012 #3
Stinky The Clown Nov 2012 #4
MrMickeysMom Nov 2012 #5
elleng Nov 2012 #6
GoCubsGo Nov 2012 #8
babylonsister Nov 2012 #10
grasswire Nov 2012 #7
Glassunion Nov 2012 #9
babylonsister Nov 2012 #11

Response to babylonsister (Original post)

Tue Nov 27, 2012, 08:19 PM

1. Sweet potatoes cook a lot faster than regular potatoes.

If you split them in half, put them cut edge down on a cookie sheet in a hot over, they can take as little as 20 minutes. Extra bonus is that the cut edge can caramelize a little.

Regular potatoes - when I had a microwave, I just poked some holes in them and nuked them on high for 5 minutes at a time. Turn them over and around when you check them and take them out when they are squeezable soft. Only drawback is that the skins never get crispy.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 09:05 PM

2. I poke holes

on 2 opposite sides of potatoes. Place it on a piece of plastic wrap big enough to wrap the potato in. Rub on a little bit of olive oil, sprinke with sea salt and garlic powder. wrap them and nuke until done. Wrap each potato individually.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 09:56 PM

3. I use sweet potatoes in lots of recipes.

Baking them brings out their best qualities. (scrub well, poke a fork in one side and wrap in foil unless you want a mess in your oven) The time you bake them depends on the size of the potato, but 350 for an hour will do. They will feel soft when done. If you aren't eating them that way, then cool and scoop out the pulp, or peel off the skin. From there you can puree it for a pie, or soup.

Sweet Potato Fries:

Cut large 'steak' cut fries (or chunks, the style doesn't matter) and mound them in the center of a large, rimmed baking sheet. Pour on 1-2 Tbs. olive oil, grind pepper over (rosemary goes well with this) and pop into a preheated 425 oven. After 12-15 minutes, turn them over and cook another 10 minutes until they are puffed and golden with bits of caramelization.

Have fun with your exploration. Sweet potatoes are packed with excellent nutrition.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 10:31 PM

4. We grill them sometimes. Other times we nuke them.

To grill, nuke them to about halfway done. Maybe 4 minutes or so for each spud. Then cut them in even lengthwise slices, generally about a 1/2 inch thick. Wipe lightly with olive oil, salt that lightly, then grill until marked. Turn, mark the other side, and call them done.

We also nuke them about 1/2 way or more. Maybe 5 or 6 minutes per spud. We then put them in the toaster oven until done. Maybe 15 minutes, maybe less. Take them out and cut in half lengthwise. Butter each cut face and then sprinkle with a mixture of cinnamon and sugar. You can also use Splenda in place of the sugar (that's what we do).

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 10:57 PM

5. Well versed and been experimenting this year

I've nuked them by poking holes with deep fork, covering them in corning ware (my microwave actually has "potato" setting).

I also did this thing this Thanksgiving where I cut up the potatoes boiled them till they started getting soft, put that in a pyrex 9x13 dish, put a custard mixture over it with brown sugar and vanilla, then topped it with flaked coconut and corn flakes. I think I baked it at 400 for about 20 or so min's afterwards and it came out so damned tasty!

I also like to use them like some people do baked potatoes, and I'll add brown sugar and sweetener.

They are great with other root vegetables and celery roasted for 35 or 45 minutes till they get that caramelized finish.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 11:33 PM

6. Wash, poke w fork 2 times on each side,

place directly on micro surface OR dish, and nuke for # minutes on each side, depending on size. Large may get as much as 7 minutes on each side. Timing depends on experience.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to elleng (Reply #6)

Wed Nov 28, 2012, 01:17 PM

8. That's how I do them, too.

My microwave has a turn-table, so I don't even bother to turn them. BTW, the time also depends on the wattage of the oven. They take longer in lower-watt microwaves.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to elleng (Reply #6)

Thu Nov 29, 2012, 12:26 PM

10. So you don't wrap them?

I've nuked 'em twice, and they turned hard on me; otherwise, did everything in your post, plus wrapped them in plastic wrap (it melted on the bottom). Maybe I'm cooking them for too long.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Tue Nov 27, 2012, 11:48 PM

7. conventional oven takes much less time if you halve them

....and lay them cut side down on a buttered pie plate. In addition to the shorter cook time, the cut side caramelizes beautifully. Mmmm.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Thu Nov 29, 2012, 12:21 PM

9. I'm going to second Cbayer's suggestion

When you roast them, the caramelizing brings out an additional flavor. The salty/sweet notes of a lightly caramelized sweet potato rocks!

If you have some time try this for a dessert.

Roast the sweet potatoes then add them to a bowl.
Add a pat of butter and a few tablespoons of dark brown sugar and mix well, then let it cool.
In a separate bowl combine coconut flakes and a small amount of light brown sugar and mix well.
Once the potatoes are cool, mash them and add a pinch of all spice to taste.
Take tennis ball sized amounts of the mashed potatoes, and jam a marshmallow in the middle completely encapsulating them.
Roll the balls in the coconut mixture and place on a greased baking tray.
Bake at 375 for about 10 to 15 minutes but keep checking them often. Once you see some marshmallow oozing out of one of them, they are done.

Then end result should be a crispy outside with a gooey yummy mess on the inside.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to babylonsister (Original post)

Thu Nov 29, 2012, 12:29 PM

11. THANKS, everyone. I do

chop 'em up and roast them fairly often, with oo/salt/pepper, but sometimes I want one immediately. Guess I shouldn't be so hasty.
I appreciate all your suggestions!

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread