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Mar 6 2014 01:51pm
Anyone else is addicted to sweet potatoes?

i just can't stop eating them with a lilttle bit of Cinnamon

:drool:


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Mar 6 2014 07:22pm
Mash potatoes with butter and pepper

gravy's roast beef, swiss chalet, cream

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Mar 7 2014 01:17pm
baked sweet potatoes!

yum.

i have heard mashed with marshmallow was good too :mellow:
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Mar 7 2014 02:35pm
Try them with a little sprinkle of chili powder and a touch of cumin.
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Mar 7 2014 02:36pm
mashed sweet potatoes with a bit of butter and brown sugar... fucking great
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Mar 7 2014 02:48pm
im not a fan of sweet potato fries though, or chips. those are an abomination.
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Mar 7 2014 04:22pm
Quote (winterschapel @ Mar 7 2014 03:48pm)
im not a fan of sweet potato fries though, or chips. those are an abomination.


Agreed.
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Mar 14 2014 02:40pm
Yup, much better for you than regular potatoes too
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Mar 18 2014 01:09pm
I'm curious what type of sweet potatoes people are talking about. there is a lot of different kinds (16+ varieties? .-. ). the two most common types sold here are the tan skinned/yellow-white variety just called "sweet potato", and the purple skinned/orange flesh variety called "garnet sweet potato" (sometimes mistakenly called a yam). i like the orange ones best for any type of baking or stews; they cook like a giant carrot. I like the the yellow ones for pan frying (rounds, fries, hashbrowns, etc). i find that when the yellow ones are baked, they come out stringy thick/gooey texture i dont like. but for frying, the yellow ones definitely have the best flavor; it puts russets to shame.

This post was edited by NatureNames on Mar 18 2014 01:36pm
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Mar 19 2014 10:56am
Quote (NatureNames @ Mar 18 2014 02:09pm)
I'm curious what type of sweet potatoes people are talking about. there is a lot of different kinds (16+ varieties? .-. ). the two most common types sold here are the tan skinned/yellow-white variety just called "sweet potato", and the purple skinned/orange flesh variety called "garnet sweet potato" (sometimes mistakenly called a yam). i like the orange ones best for any type of baking or stews; they cook like a giant carrot. I like the the yellow ones for pan frying (rounds, fries, hashbrowns, etc). i find that when the yellow ones are baked, they come out stringy thick/gooey texture i dont like. but for frying, the yellow ones definitely have the best flavor; it puts russets to shame.


usually i eat the ones that a tan-brownish and cook up pretty coppery. they arent huge or round, more like palm sized and skinny/long. they bake up really really sweet too, and actually quite savory too. i even eat the skins :)
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