In article >,
"Pandora" > wrote:

> "Wayne Boatwright" > ha scritto nel messaggio
> ...
> > On Tue 29 Nov 2005 02:48:27p, Thus Spake Zarathustra, or was it Pandora?

-- snip --

> > 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 aluminum, and also don't use the microwave. As Wayne(?) said, it
takes a long, slow cooking to develop the sweetness properly.
Undercooking leaves them "uninteresting" in flavor. Overcooking is hard
to do, in my experience.

If you bake some, bake a couple more than you'll eat. Let the rest cool
and stand overnight. Next day, peel and slice about 1/4"/5 mm and sizzle
slowly in butter until nicely brown on both sides. Oh, and, put some
kind of pan on the shelf under them while you bake them. The juice that
seeps out will burn to carbon in the oven, and be very difficult to
clean up. Use the aluminum foil to line that pan.

And, although we sometimes call them "yams" in the US, they actually are
a variety of potato.

Isaac