In article >,
Melba's Jammin' > wrote:

> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?

OK, I peeled, chunked, and boiled my sweet potato, then mashed it with
butter and brown sugar -- no problems with black/grey/discolored parts.
I think maybe I was having that because I've always peeled and nuked the
potato in just a little bit of water. That still doesn't explain why or
what it is, but it didn't happen with the one I boiled. Oh, I bought
one o' them garnet ones today. Maybe I'll cook that one on Tuesday to
take with us.

Cranberry sauce: I make mine in the microwave and added a couple
sprinkles of ground clove, ginger, and cinnamon. Very good. Had some
with the last of that blinkin' pork roast I made last week. I think we
had five meals out of that 2-1/2 pound chunk of meat!
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.