On Sat, 21 Oct 2006 12:04:24 -0500, "jmcquown"
> wrote:

>George wrote:
>>
>> I didn't care for them when I was a kid but I like them as an adult.
>> The reason being back then everyone served "candied sweet potatoes".
>> apparently they didn't consider that sweet potatoes have tons of
>> flavor and natural sugar and you don't have to do much more than
>> roast them to enjoy all of that flavor.
>>
>You're exactly right. They are naturally sweet-tasting (hence the name!)
>and the skins tend to carmelize a bit when you roast them. I never worked
>up the nerve to try them until I realized you could do more than make that
>horrid (southern U.S.) "sweet potato pie" which people tend to top with mini
>marshmallows. Ugh! But a baked sweet potato with a little butter, salt &
>pepper is a glorious thing. So are sweet potato "shoe-string" fries,
>although I don't fry very often so that's more of a once a year treat.
>
>Jill
>
Yeah, and I like them split and baked with Dijon mustard and lemon and
basil and a dash of soy sauce.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook