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.

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


You just buy extras.
If you are baking them whole, you bake extras. HTH :-)

Bob

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


You just buy extras.
If you are baking them whole, you bake extras. HTH :-)

Bob

No such thing as yams in the USA Barb. "Yam" was applied to sweet
potatoes as a marketing ploy by the State of Louisiana. Yams are native
to Africa and don't grow well here.

Sweet potato selection: look for a firm tater, no loose skin or skinned
spots or dark spots. I like to pick taters with a few hair roots still
on them, means they're fairly fresh to me. Other than that you have to
take your chances since they're probably shipped in to Southern Canada
where you live. Down here in Loosyanna we get them straight from the
farmer or, at most, from one state over, either Arkansas, Texas, or
Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
the market out there. Looked at some yesterday and was plumb
disappointed in the selection. Went to another market and they had big,
firm taters with the reddish skin. Gonna cook one for my supper tonight. HTH

George

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

No such thing as yams in the USA Barb. "Yam" was applied to sweet
potatoes as a marketing ploy by the State of Louisiana. Yams are native
to Africa and don't grow well here.

Sweet potato selection: look for a firm tater, no loose skin or skinned
spots or dark spots. I like to pick taters with a few hair roots still
on them, means they're fairly fresh to me. Other than that you have to
take your chances since they're probably shipped in to Southern Canada
where you live. Down here in Loosyanna we get them straight from the
farmer or, at most, from one state over, either Arkansas, Texas, or
Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
the market out there. Looked at some yesterday and was plumb
disappointed in the selection. Went to another market and they had big,
firm taters with the reddish skin. Gonna cook one for my supper tonight. HTH

George

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

>Melba's Jammin' writes:
>
>So, how do I choose one that's not got black under the skin or somewhere
>in the middle of it?

Gee, I've never experienced that... is this some new disease? I bake whole
yammies and/or sweet potooties every thanksgiving but the only thing I am
fanatical about is choosing that they are all the same size and shape so they
will bake evenly. All I do is scrub them well and line them up in a jelly roll
pan to bake. This year I have six of each... now you have me worried.

All of a sudden I discovered that I will be having more guests than I
originally anticipated, so I went out to get a larger turkey and also got the
six sweet potooties to add to my six yammies. I was concerned about not having
enough oven space for my larger turkey and two pans of yammies and potooties
until I realized I have another stove in my empty rental house... problem
solved... sometimes even I don't think. I even have another fridge in there,
gotta keep that in mind.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Melba's Jammin' writes:
>
>So, how do I choose one that's not got black under the skin or somewhere
>in the middle of it?

Gee, I've never experienced that... is this some new disease? I bake whole
yammies and/or sweet potooties every thanksgiving but the only thing I am
fanatical about is choosing that they are all the same size and shape so they
will bake evenly. All I do is scrub them well and line them up in a jelly roll
pan to bake. This year I have six of each... now you have me worried.

All of a sudden I discovered that I will be having more guests than I
originally anticipated, so I went out to get a larger turkey and also got the
six sweet potooties to add to my six yammies. I was concerned about not having
enough oven space for my larger turkey and two pans of yammies and potooties
until I realized I have another stove in my empty rental house... problem
solved... sometimes even I don't think. I even have another fridge in there,
gotta keep that in mind.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"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?
>

Most likely an early season sweet potato from your supplier. The first sweet
potatoes of the season often have these black spots in them. Later in the
season they will not be as frequent, if at all.

Charlie

"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?
>

Most likely an early season sweet potato from your supplier. The first sweet
potatoes of the season often have these black spots in them. Later in the
season they will not be as frequent, if at all.

Charlie

"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?
>

Most likely an early season sweet potato from your supplier. The first sweet
potatoes of the season often have these black spots in them. Later in the
season they will not be as frequent, if at all.

Charlie

In article >, George
Shirley > wrote:

> No such thing as yams in the USA Barb. "Yam" was applied to sweet
> potatoes as a marketing ploy by the State of Louisiana. Yams are native
> to Africa and don't grow well here.
>
> Sweet potato selection: look for a firm tater, no loose skin or skinned
> spots or dark spots. I like to pick taters with a few hair roots still
> on them, means they're fairly fresh to me. Other than that you have to
> take your chances since they're probably shipped in to Southern Canada
> where you live. Down here in Loosyanna we get them straight from the
> farmer or, at most, from one state over, either Arkansas, Texas, or
> Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
> the market out there. Looked at some yesterday and was plumb
> disappointed in the selection. Went to another market and they had big,
> firm taters with the reddish skin. Gonna cook one for my supper tonight.
> HTH
>
> George
>
> Melba's Jammin' wrote:
> > So, how do I choose one that's not got black under the skin or
> > somewhere
> > in the middle of it?
>

Thanks, Jorge. I think I'm going to cook this sucker today just for the
helluva it. Beck and I are the only ones interested in them so if it's
a good 'un, I'll bring it up on Wednesday --- maybe.
--
-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.

In article >, George
Shirley > wrote:

> No such thing as yams in the USA Barb. "Yam" was applied to sweet
> potatoes as a marketing ploy by the State of Louisiana. Yams are native
> to Africa and don't grow well here.
>
> Sweet potato selection: look for a firm tater, no loose skin or skinned
> spots or dark spots. I like to pick taters with a few hair roots still
> on them, means they're fairly fresh to me. Other than that you have to
> take your chances since they're probably shipped in to Southern Canada
> where you live. Down here in Loosyanna we get them straight from the
> farmer or, at most, from one state over, either Arkansas, Texas, or
> Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
> the market out there. Looked at some yesterday and was plumb
> disappointed in the selection. Went to another market and they had big,
> firm taters with the reddish skin. Gonna cook one for my supper tonight.
> HTH
>
> George
>
> Melba's Jammin' wrote:
> > So, how do I choose one that's not got black under the skin or
> > somewhere
> > in the middle of it?
>

Thanks, Jorge. I think I'm going to cook this sucker today just for the
helluva it. Beck and I are the only ones interested in them so if it's
a good 'un, I'll bring it up on Wednesday --- maybe.
--
-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.

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > So, how do I choose one that's not got black under the skin or
> > somewhere
> > in the middle of it?
>
>
> You just buy extras.
> If you are baking them whole, you bake extras. HTH :-)
>
> Bob
>

Damn! I knew I could count on you, Bob.
mumblemumblesmartasmumblemumble
--
-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.

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > So, how do I choose one that's not got black under the skin or
> > somewhere
> > in the middle of it?
>
>
> You just buy extras.
> If you are baking them whole, you bake extras. HTH :-)
>
> Bob
>

Damn! I knew I could count on you, Bob.
mumblemumblesmartasmumblemumble
--
-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.

Melba's Jammin' wrote:

> In article >, George
> Shirley > wrote:
>
>
>>No such thing as yams in the USA Barb. "Yam" was applied to sweet
>>potatoes as a marketing ploy by the State of Louisiana. Yams are native
>>to Africa and don't grow well here.
>>
>>Sweet potato selection: look for a firm tater, no loose skin or skinned
>>spots or dark spots. I like to pick taters with a few hair roots still
>>on them, means they're fairly fresh to me. Other than that you have to
>>take your chances since they're probably shipped in to Southern Canada
>>where you live. Down here in Loosyanna we get them straight from the
>>farmer or, at most, from one state over, either Arkansas, Texas, or
>>Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
>>the market out there. Looked at some yesterday and was plumb
>>disappointed in the selection. Went to another market and they had big,
>>firm taters with the reddish skin. Gonna cook one for my supper tonight.
>>HTH
>>
>>George
>>
>>Melba's Jammin' wrote:
>>
>>>So, how do I choose one that's not got black under the skin or
>>>somewhere
>>>in the middle of it?
>>
>
> Thanks, Jorge. I think I'm going to cook this sucker today just for the
> helluva it. Beck and I are the only ones interested in them so if it's
> a good 'un, I'll bring it up on Wednesday --- maybe.

If you're a diabetic, as I am, you learn to like sweet potatoes, they're
low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.

George

Melba's Jammin' wrote:

> In article >, George
> Shirley > wrote:
>
>
>>No such thing as yams in the USA Barb. "Yam" was applied to sweet
>>potatoes as a marketing ploy by the State of Louisiana. Yams are native
>>to Africa and don't grow well here.
>>
>>Sweet potato selection: look for a firm tater, no loose skin or skinned
>>spots or dark spots. I like to pick taters with a few hair roots still
>>on them, means they're fairly fresh to me. Other than that you have to
>>take your chances since they're probably shipped in to Southern Canada
>>where you live. Down here in Loosyanna we get them straight from the
>>farmer or, at most, from one state over, either Arkansas, Texas, or
>>Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
>>the market out there. Looked at some yesterday and was plumb
>>disappointed in the selection. Went to another market and they had big,
>>firm taters with the reddish skin. Gonna cook one for my supper tonight.
>>HTH
>>
>>George
>>
>>Melba's Jammin' wrote:
>>
>>>So, how do I choose one that's not got black under the skin or
>>>somewhere
>>>in the middle of it?
>>
>
> Thanks, Jorge. I think I'm going to cook this sucker today just for the
> helluva it. Beck and I are the only ones interested in them so if it's
> a good 'un, I'll bring it up on Wednesday --- maybe.

If you're a diabetic, as I am, you learn to like sweet potatoes, they're
low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.

George

>If you're a diabetic, as I am, you learn to like sweet potatoes, they're
>low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.
>
>George

Actually sweet potatoes are quite high in carbs... about 35 grams per cup (135
grams)... which is why they are called *sweet* potatoes.

http://www.personalhealthzone.com/nu...bles/sweetpota
to.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>If you're a diabetic, as I am, you learn to like sweet potatoes, they're
>low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.
>
>George

Actually sweet potatoes are quite high in carbs... about 35 grams per cup (135
grams)... which is why they are called *sweet* potatoes.

http://www.personalhealthzone.com/nu...bles/sweetpota
to.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
Melba's Jammin' > wrote:

> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?

Pick firm ones with no spots.
I also get the smallest ones I can.
They seem to be in better shape than the hyooge ones!

I pressure cook mine now. I had such good results from
doing that last year, I'll be doing that from now on!
Easier to peel and no gooey mess in the oven. :-P

K.
--
K.

In article >,
Melba's Jammin' > wrote:

> So, how do I choose one that's not got black under the skin or somewhere
> in the middle of it?

Pick firm ones with no spots.
I also get the smallest ones I can.
They seem to be in better shape than the hyooge ones!

I pressure cook mine now. I had such good results from
doing that last year, I'll be doing that from now on!
Easier to peel and no gooey mess in the oven. :-P

K.
--
K.

Melba's Jammin' wrote:

> So, how do I choose one that's not got black under the skin or
> somewhere in the middle of it?

So far I have not found a black spot in a sweet potato. You could buy an
extra one just in case. I find black spots in russet potatoes
sometimes.

I have a few friends who live in the northeast and they tell me that
sweet potatoes are only available at Thanksgiving and Christmas. Is
this true?

Becca

Melba's Jammin' wrote:

> So, how do I choose one that's not got black under the skin or
> somewhere in the middle of it?

So far I have not found a black spot in a sweet potato. You could buy an
extra one just in case. I find black spots in russet potatoes
sometimes.

I have a few friends who live in the northeast and they tell me that
sweet potatoes are only available at Thanksgiving and Christmas. Is
this true?

Becca

Becca wrote:

> I have a few friends who live in the northeast and they tell me that
> sweet potatoes are only available at Thanksgiving and Christmas. Is
> this true?


Not in my corner of New England. They're in the supermarkets year
round. I put them in beef stew, baked instead of regular potatoes a lot
of the time, and in curry soup.


--Lia

In article >,
Katra > wrote:

>
> I pressure cook mine now. I had such good results from
> doing that last year, I'll be doing that from now on!
> Easier to peel and no gooey mess in the oven. :-P

Thanks. I peel, chunk, and nuke mine in a covered container, as I would
for a regular spud.
--
-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.

In article >,
Katra > wrote:

>
> I pressure cook mine now. I had such good results from
> doing that last year, I'll be doing that from now on!
> Easier to peel and no gooey mess in the oven. :-P

Thanks. I peel, chunk, and nuke mine in a covered container, as I would
for a regular spud.
--
-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.

On 21 Nov 2004 21:53:00 GMT, (PENMART01) wrote:

>>If you're a diabetic, as I am, you learn to like sweet potatoes, they're
>>low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.
>>
>>George
>
>Actually sweet potatoes are quite high in carbs... about 35 grams per cup (135
>grams)... which is why they are called *sweet* potatoes.
>
>http://www.personalhealthzone.com/nu...bles/sweetpota
>to.html

Quite so, but on the glycemic index, which is also important
(especially if you are diabetic, or you follow conventional rather
than low-carb weight-loss diets, or you are an athlete in training, or
you cook for anyone in these categories), sweet potatoes rank quite
low (depending on who compiled the index, somewhere around 50-55,
whereas true potatoes are close to or over 100). This means you can
eat them without stimulating the rebound hypoglycemia or carbohydrate
cravings that high-glycemic-index foods induce.

Of course, if you turn them into sweet potato casserole with lots of
butter and brown sugar, or into sweet potato pie, that
low-glycemic-index advantage is readily dispensed with.

--
Chris Green

On 21 Nov 2004 21:53:00 GMT, (PENMART01) wrote:

>>If you're a diabetic, as I am, you learn to like sweet potatoes, they're
>>low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.
>>
>>George
>
>Actually sweet potatoes are quite high in carbs... about 35 grams per cup (135
>grams)... which is why they are called *sweet* potatoes.
>
>http://www.personalhealthzone.com/nu...bles/sweetpota
>to.html

Quite so, but on the glycemic index, which is also important
(especially if you are diabetic, or you follow conventional rather
than low-carb weight-loss diets, or you are an athlete in training, or
you cook for anyone in these categories), sweet potatoes rank quite
low (depending on who compiled the index, somewhere around 50-55,
whereas true potatoes are close to or over 100). This means you can
eat them without stimulating the rebound hypoglycemia or carbohydrate
cravings that high-glycemic-index foods induce.

Of course, if you turn them into sweet potato casserole with lots of
butter and brown sugar, or into sweet potato pie, that
low-glycemic-index advantage is readily dispensed with.

--
Chris Green

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >,
> Katra > wrote:
>
>>
>> I pressure cook mine now. I had such good results from
>> doing that last year, I'll be doing that from now on!
>> Easier to peel and no gooey mess in the oven. :-P
>
> Thanks. I peel, chunk, and nuke mine in a covered container, as I would
> for a regular spud.

That would be my last preference. Sweet potatoes definitely benefit from a
long, slow bake no matter what the resultant dish is going to be. It
improves texture and flavor, and emphsizes the natural sweetness.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >,
> Katra > wrote:
>
>>
>> I pressure cook mine now. I had such good results from
>> doing that last year, I'll be doing that from now on!
>> Easier to peel and no gooey mess in the oven. :-P
>
> Thanks. I peel, chunk, and nuke mine in a covered container, as I would
> for a regular spud.

That would be my last preference. Sweet potatoes definitely benefit from a
long, slow bake no matter what the resultant dish is going to be. It
improves texture and flavor, and emphsizes the natural sweetness.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, Wayne Boatwright
> wrote:
> >
> > Thanks. I peel, chunk, and nuke mine in a covered container, as I
> > would for a regular spud.

> That would be my last preference. Sweet potatoes definitely benefit
> from a long, slow bake no matter what the resultant dish is going to
> be. It improves texture and flavor, and emphsizes the natural
> sweetness.


No doubt. But my using the oven rarely coincides with having a sweet
potato around. :-0( And I won't heat the oven for one potato.
--
-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.

In article >, Wayne Boatwright
> wrote:
> >
> > Thanks. I peel, chunk, and nuke mine in a covered container, as I
> > would for a regular spud.

> That would be my last preference. Sweet potatoes definitely benefit
> from a long, slow bake no matter what the resultant dish is going to
> be. It improves texture and flavor, and emphsizes the natural
> sweetness.


No doubt. But my using the oven rarely coincides with having a sweet
potato around. :-0( And I won't heat the oven for one potato.
--
-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.

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >, Wayne Boatwright
> > wrote:
>> >
>> > Thanks. I peel, chunk, and nuke mine in a covered container, as I
>> > would for a regular spud.
>
>> That would be my last preference. Sweet potatoes definitely benefit
>> from a long, slow bake no matter what the resultant dish is going to
>> be. It improves texture and flavor, and emphsizes the natural
>> sweetness.
>
>
> No doubt. But my using the oven rarely coincides with having a sweet
> potato around. :-0( And I won't heat the oven for one potato.

Do you have a toaster oven you'd be willing to use?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' wrote:
>
> No doubt. But my using the oven rarely coincides with having a sweet
> potato around. :-0( And I won't heat the oven for one potato.


Electric oven, or gas? In the winter, a gas oven heats the house more
efficiently than your furnace does -- so it doesn't actually waste any
energy to run the oven for just one little item, it saves energy. Even
if you have an electric oven, the energy is not wasted (because it helps
heat the house.)

Bob

Melba's Jammin' wrote:
>
> No doubt. But my using the oven rarely coincides with having a sweet
> potato around. :-0( And I won't heat the oven for one potato.


Electric oven, or gas? In the winter, a gas oven heats the house more
efficiently than your furnace does -- so it doesn't actually waste any
energy to run the oven for just one little item, it saves energy. Even
if you have an electric oven, the energy is not wasted (because it helps
heat the house.)

Bob

In article >, Wayne Boatwright
> wrote:
> Do you have a toaster oven you'd be willing to use?

No.
--
-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.

In article >, Wayne Boatwright
> wrote:
> Do you have a toaster oven you'd be willing to use?

No.
--
-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.

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.
>

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.
>

On Sun, 21 Nov 2004 17:28:13 -0600, Becca >
wrote:

> I have a few friends who live in the northeast and they tell me that
> sweet potatoes are only available at Thanksgiving and Christmas. Is
> this true?

That's hard to believe in this day and age.

sf
Practice safe eating - always use condiments

On Sun, 21 Nov 2004 17:28:13 -0600, Becca >
wrote:

> I have a few friends who live in the northeast and they tell me that
> sweet potatoes are only available at Thanksgiving and Christmas. Is
> this true?

That's hard to believe in this day and age.

sf
Practice safe eating - always use condiments