On Wed 30 Nov 2005 06:06:14a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Wed 30 Nov 2005 12:32:53a, Thus Spake Zarathustra, or was it
>> Pandora?
>>
>>>
>>> "Wayne Boatwright" > ha scritto nel messaggio
>>> ...
>>>> On Tue 29 Nov 2005 02:48:27p, Thus Spake Zarathustra, or was it
>>>> Pandora?
>>>>
>>>>> Today I have received a present from a very kind person of this NG
>>>>> that I thank very much: some big sweet potatoes. Here is the pic
>>>>> (even though you know them!): http://tinypic.com/i1flae.jpg
>>>>
>>>> That's usually the type that I use, and they look really good. That
>>>> was awfully kind of whoever sent them to you.
>>>
>>> Yes! Indeed!
>>>>
>>>>> It's the first time I have seen them! They are orange coloured
>>>>> inside!!!! And taste is like a pumpkin!!!! I wonder if it is
>>>>> possible to make also Gnocchi with them!
>>>>
>>>> Yes, you can use them in making Gnocchi. I have eaten some sweeet
>>>> potato Gnocchi in a restaurant and they were delicious.
>>>
>>> In that case I would season them with gorgonzola and walnuts cream: I
>>> think it could work well!
>>> And yours "sweet gnocchi"? How were they seasoned?
>>
>> It was also a creamy sauce, but with Asiago and Parmesan cheese, and no
>> nuts. I like the idea of the walnuts!
>
> yes. Here in Italy often use gorgonzola with walnut to season Pasta or
> Gnocchi!
>>
>>>>> They tell me that they were sweet, so I wanted to find a no sweet
>>>>> recipe.
>>>>
>>>> You might want to try one of your sweet potatoes just simply baked.
>>>> You will realize the true flavor and degree of sweetness. If you
>>>> decide to, I suggest coating the skin with a small amount of butter
>>>> or oil, baking in a 350 degree F. oven for approximately 1-1/2 hours.
>>>> Long baking causes the natural sugars in the potato to caramelize.
>>>> The skin will become rather darker, and the potatoes will begin to
>>>> ooze a bit of syrup. Split in half while hot and add a glob of
>>>> butter. This is my favorite way of eating them.
>>>
>>>
>>> Ohhhh! It's a wonderful way to cook them! Do you wrap potatoes in
>>> alluminium?
>>
>> No, I never wrap them. That would make them cook in their own steam
>> instead of being dry-roasted.
>
> Ahh! OK. Sometimes, when Italians light fireplace, they wrap potatoes
> with alluminium paper and then put them under ash; but I know also that
> some people put potatoes under ash withaut paper!!!
> [CUT]

My granmother used to roast sweet potatoes like that. We don't usually
have fires like that now, so the potatoes are baked in the kitchen oven.

When my grandmother would roast them, my mother (who would be 92 now) would
sometimes take a roasted sweet potato with her to school for lunch. They
lived far out in the country.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!