I cut the ends of my sweet potatoes, scrub the rest, coat them in olive oil
(any cooking oil will do), roll them in tin foil, and put them in the oven
at 350 for about an hour.

I raise my own, here in zone 5. Very easy to do. I raise my own slips in
the house and plant them the end of May. I dig the crop in Sept before the
first frost. I give away the big ones and eat the smaller ones. Everyone
who raises them knows that the smaller ones have the best flavor.

They have to be cured properly after harvesting. Curing makes the starch
turn into sugar, making them sweet enough to eat without adding brown sugar.
Coating them in oil and wrapping in tin foil keeps the moisture inside, so
we don't have to put butter on them. (I am diabetic and that is a life
saver for me).

I just canned my first 14 pints the other day, after cooking, mashing adding
Splenda, cinnamon, and nutmeg. It tasted very good going into the jars, I
hope it tastes as well at serving time.

Have fun and enjoy. Dwayne





"Melba's Jammin'" > wrote in message
...
> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?
> --
> -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.
>