I'm going to try baking a sweet potato, but never tried this before...?!


Question: I know you can eat them with butter and brown sugar, but do they only work with sweet fillings or are they any good with savoury fillings?

Can you give me any ideas for what sort of fillings would work best?

Thanks.


Answers: I know you can eat them with butter and brown sugar, but do they only work with sweet fillings or are they any good with savoury fillings?

Can you give me any ideas for what sort of fillings would work best?

Thanks.

You bake these the same as you would a brown potato.

You can put whatever seasoning you wish on a baked sweet potato.

My mother in law scoops out all the potato, mashes it up and adds salt and a little butter. I pour sauteed onions and garlic over an opened baked sweet potato still in the skin.

Or roughly chop them, still in the skin or peeled, into large bite sized pieces, then toss them in some olive oil seasoned with salt and pepper and red chili flakes and dried parsley and roast in the oven at 350 for about 40 minutes. Yum!

sweet potatoes are great in african peanut stew.

you can fill with almost anything, chilli is good, cheese, normal things

Philadelphia cream cheese imported all the way from the USA by my good friend, Christopher.

I once made a beef stew using sweet potatoes instead of regular spuds. IT WAS SOOOO good.

I like them just baked with butter mmmmmmm

A veritable powerhouse of nutritional goodness, the sweet potato is only distantly related to the potato. And don’t call it a yam—it’s not even the same species! The sweet potato is a flowering perennial vine in the same family as morning glories, with delicious, starchy, tuberous roots. A 4-ounce serving of sweet potato (about 1/2 cup) provides 390% daily value (DV) of vitamin A, 40% DV of vitamin C, 18% DV of fiber and 13% DV of potassium, plus vitamin E, iron, magnesium and phytochemicals like beta carotene, lutein and zeaxanthin, prompting the Center for Science in the Public Interest to call it one of the most nutritious vegetables in the land. Instead of smothering sweet potatoes in butter and brown sugar, try one of these fresh ideas.

How About

? Chicken & Sweet Potato Stew
? Molasses-Glazed Pork with Sweet Potatoes
? Oven Sweet Potato Fries
? Roasted Sweet Potatoes with Balsamic Drizzle
? Smashed Spiced Sweet Potatoes
? Sweet Potato Casserole
? Sweet Potatoes with Warm Black Bean Salad
? Turkey-Sweet Potato Hash

TIPS
Shopping: Choose sweet potatoes with taut, papery skins, tapered ends and uniform size, shape and color. The intensity of the orange color varies in different cultivars of sweet potato—darker colors are higher in beneficial carotenoids.

Storage: Sweet potatoes will keep for 6 to 10 months in a cool, dark place. Colder temperatures can speed decay, and warmer temps will accelerate sprouting and loss of moisture. The flavor of sweet potatoes can actually improve with storage as some of the starch turns into sugar.
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they can be filled with the same savouries as ordinary spuds, try some chilli con carne topped with cheese.

They are nice just with a bit of butter- they are quite rich so they don't need alot adding to them !

You could also use cinnamon. Just roast in the oven like you do a bake potato but it will leak so you might want to lay a cookie sheet underneath it.

Deepfry or oven fry as you would a white potato and top with melted cheese, salt & pepper.

I just bake them like a baked potato (they bake faster though) .... We like them cut & "fluffed" with just REAL butter and some salt....

mashed sweet potato with apple

4 pounds sweet potatoes, cooked, peeled, sliced (about 8 cups sliced)
1/3 cup butter or margarine
2 large apples, peeled, cored and diced
1/2 cup apple juice
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
dash cinnamon, to taste, optional
PREPARATION:
Melt butter in a large saucepan or Dutch oven and cook apples until tender. Add the cooked sweet potatoes to the cooked apples; mash until smooth. Stir in apple juice, brown sugar, salt and pepper. Add cinnamon if desired.
Heat over low heat until hot.
Serves 6 to 8.

I spray them with olive oil spray, sprinkle with kosher salt and put a few sliced onions on top, then wrap in aluminum foil and bake. Just add a little butter when done.

Just bake them pour butter and brown sugar on them yummy





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