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Christmas prep question

post #1 of 13
Thread Starter 
Can I peel and chop sweet potatoes the day before I want to Boil them for mash?

Also how do you reheat a ham?

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post #2 of 13

I boil them until fork tender, skin on.

 

let cool/refridge until next day, the skins come off much easier "cooked" - just rub them off.  dicing/chopping takes only seconds so . . .

post #3 of 13

K-girl, in what form is the ham: bone-in, sliced, glazed or not, country smoked....?

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post #4 of 13
Thread Starter 
Quote:
Originally Posted by Dillbert View Post
 

I boil them until fork tender, skin on.

 

let cool/refridge until next day, the skins come off much easier "cooked" - just rub them off.  dicing/chopping takes only seconds so . . .

 

Ok, then how do you reheat it for mash?

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post #5 of 13
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

K-girl, in what form is the ham: bone-in, sliced, glazed or not, country smoked....?

 

It is a boneless smoked ham, it is already cooked I just need to glaze it and heat it.

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post #6 of 13

I usually peel and cut , then place them in a plastic pot , vessel etc... and cover with water so they dont oxidize. 

I have also made puree a day ahead and fridged it , then to reheat a would just place it in a pan with a bit of milk and stir until it was completely hot. 

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post #7 of 13
Thread Starter 
Do sweet potatoes oxidize?

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post #8 of 13
Thread Starter 
I have another question as well. I'm making this corn pudding (have made it before and it's a big hit!) and I'm wondering if I can make the mixture a day ahead and then bake it in the day. It has baking soda in it so not sure if this is conducive to making ahead.
http://www.epicurious.com/recipes/food/views/Serrano-Ham-and-Poblano-Corn-Pudding-233408

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post #9 of 13

You could make the batter and mix in the baking soda the moment you are going to bake it. 

If you add in baking soda in the batter a day ahead it will not rise once baked. 

 

Well since regular potatos oxidize i assume sweet potatoes do as well. They become a darker tone and become balck overtime. 

thus once i cut them , i leave them in a plastic pot or vessel filled with water and in the fridge until they are about to be used. 

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post #10 of 13

Don't boil them, please.

 

Try this - cut and put in pot.  Add about 1/2 cup cream and 3 Tablespoons of butter.  Salt and pepper.  Cover and cook using medium heat.  They will cook in the cream and their own juices to make the best mashed sweet potato you've ever tasted.  Stir occasionally while they cook since they may stick to the bottom.  When done you can "mash" them just by swirling a big wooden spoon around the pot.  You can cook ahead and store in a casserole; reheat covered in oven or microwave or in a pot on the stovetop at dinner time.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by KaiqueKuisine View Post

You could make the batter and mix in the baking soda the moment you are going to bake it. 
If you add in baking soda in the batter a day ahead it will not rise once baked. 
That may work!

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post #12 of 13
Thread Starter 
Thanks Brian, I don't plan on using any milk, just water though I have made regular mashed potatoes the way you describe. These are only getting hit with butter, allspice and cayenne.

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post #13 of 13
Thread Starter 

So here's the update.  I didn't get to the sweet potatoes the day before, but I did peel and chop them on christmas morning and put them in a pot and covered with water and placed them on a burner.  About an hour before dinnerI turned on the burner and voila, sweet mash.  Also, I cooked the ham about hrs before dinner and covered it with foil.  It stayed warm so no need to reheat.  I love it when things work out.

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