How to cook with a sweet potato?

There are many different ways to cook sweet potatoes. We will explain a little on how to cook with thie delicate vegetable to make the taste just right.

Bake:

Prick several times with a fork and bake at 400 degrees for 40-50 minutes or until tender.

Microwave:

Prick several times and microwave on high power for 4-6 minutes or until tender. Turn halfway through cooking time. For more than one, select sweet potatoes similar in size and increase cooking time appropriately.

Steam:

In a steamer, bring 1 1/2 inches of water to a boil. Place whole, unpeeled potatoes in steamer basket, cover and steam for 40 to 50 minutes. To shorten cooking time to 30 minutes, peel and cut into 1 inch cubes.

Boil:

Place whole sweet potato in boiling water and cook until tender, about 35 to 45 minutes.

Saute:

Peel and cut into lengthwise strips about 1/4 to 1/2 inch thick. Place in oil that has been heated to 365 degrees. Fry until brown and tender. Remove from oil and drain on paper towels.

Fry:

Peel and cut into lengthwise strips about 1/4 to 1/2 inch thick. Place in oil that has been heated to 365 degrees. Fry until brown and tender. Remove from oil and drain on paper towels.

Grill:

Slice lengthwise into 1/4 inch thick slices. Place on grill. Turn once. Remove when tender.

Fresh:

Peel and cut into sticks and serve with your favorite dip, or grate and toss in a salad. To prevent cut sweet potato from turning brown, immediately rinse pieces in cold water. Place cut sweet potatoes in ice water or in a plastic bag with ice and refrigerate until ready to serve. They will remain crisp for up to four days.

our favorite recipes

Sweet Potato Cheese Ball Dip

1 package (8oz) cream cheese
2 c. cold mashed sweet potatoes
1/4 c. finely chopped onion
2 Tbsp. finely chopped jalapeno
1 tsp. seasoned salt
1 tsp. Worcestershire sauce
1 tsp. Louisiana hot sauce
1/2 to 1 tsp. hot pepper sauce
1/4 c. chopped pecans
Assorted crackers. breadsticks. or
raw vegetables


In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for four hours or until firm. Roll in chopped pecans (optional). Serve with crackers, breadsticks, or vegetables. Makes about 3 cups. Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face.

 

Sweet Potato
Buttermilk Cornbread


1 c. all-purpose flour
1 c. cornmeal
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. butter
1 egg
1 c. buttermilk
1 1/2 c. peeled and grated sweet potatoes


Preheat oven to 425 degrees. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour sweet potato mixture into flour mixture, stirring until just blended. Pour batter into greased 9x9x2 inch baking dish. Bake 20 minutes or until center springs bake when pressed with fingertip. Cool in pan on wire rack. Cut into squares and serve. Makes 12 servings. You can omit the sugar in this recipe and use this cornbread in your southern style dressing.

 

Have a recipe you want to see on here?

If you have a sweet potato recipe that you would like to see on our website, please let us know! We always are looking for more recipes to try and to add. Please call our office at 870-238-0244 or see our contact form here.