"Isaac Wingfield" > ha scritto nel messaggio
...
> 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.

Ah! OK!
>
> 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.

Ohh! Thank you for these preciouse advices
>
> And, although we sometimes call them "yams" in the US, they actually are
> a variety of potato.

But I have seen that yams are sweeter than sweet potatoes, aren't they?
Cheers and thank you
Pandora
>
> Isaac