Sweet Potatoes Boiled
Ingredients
Directions
Split large sweet potatoes and cut them into quarters.
Boil the sweet potatoes with skins on in plenty of water, without salt.
Check for doneness with a fork after at least one hour of boiling.
Drain the water and place the potatoes in a tin pan before the fire or in the stove for a few minutes to dry.
Peel the sweet potatoes before serving.
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.
Explore the science
What each ingredient does
- Sweet potatoes
- Provide the starchy flesh that becomes soft, moist and sweet when boiled.
The step that matters
Check for doneness with a fork after at least one hour of boiling. Starch in sweet potatoes softens gradually as it absorbs water and heat, so a fork test confirms the centre is tender rather than relying on a set time. Pieces that are under-cooked stay firm and dry in the middle.
“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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