Sweet Potatoes
one or two per personIngredients
Directions
Prepare
Peel the sweet potatoes, using one or two per person.
Soak them in cold water to prevent browning.
Cook
Boil the potatoes in water until a fork can easily pierce them.
Remove each potato as it finishes cooking and place it on a pan to dry.
Finish with meat
When roasting meat, place the sweet potatoes in the pan beside the meat to brown in the fat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sweet potatoes
- Provides starchy, naturally sweet flesh that softens when boiled and browns in rendered fat.
The step that matters
Boil until just fork-tender. Overcooking breaks down the starch structure, so the potatoes turn mushy and waterlogged. Removing each one as soon as a fork pierces it keeps the flesh firm enough to brown later.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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