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cook sweet potatos on stovetop?

post #1 of 19
Thread Starter 

I need some suggestions on how to cook sweet potatos using ONLY the stovetop. (no oven or microwave)

post #2 of 19
Well what are you trying to make?

I cooked lots of sweet potatoes on the stove. Some boiled for mash or puré. Some cut into brunois and sautéed.

You can treat them like any other root vegetable.
Try and cut them to brunois sauté until they start to become soft. Add garlic spinach and pumpkin seeds. Finish with butter and season.
Best sweet potatoes ever wink.gif
Mikael
post #3 of 19
Thread Starter 

I like the brunois suggestion. Thanks.

post #4 of 19

Sweet potato pancakes. Finely grate raw peeled potatoes and add to your favorite pancake batter. Use mostly potatoes if you want to fry them hot and crispy, more batter if you want them soft like a regular pancake.

post #5 of 19

If you like mashed sweet potato there is a technique I learned from America's Test Kitchen:  Slice and put into a pot with a couple TBSP butter and about 1/4 - 1/2 C cream.  Cook over medium heat, stirring occasionally (especially near the end to keep it from scorching) until soft.  Then beat with a spoon until smooth.  This makes the best and most flavorful mashed sewwt potato I've ever tasted.

post #6 of 19

I cut them in cross section slabs about 3/8-1/2 inch thick. Then season with cajun seasoning on both sides. Cook in butter in cast iron, carbon steel or teflon pan. until brown on both sides and cooked through. Garam Masala, 5-spice, curry powder are also good this way on sweet potatoes. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 19
Thread Starter 
Quote:
Originally Posted by mtullius View Post
 

Sweet potato pancakes.

I like this idea. Didn't realize potato pancakes used (regular) pancake batter at all.

post #8 of 19
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

If you like mashed sweet potato there is a technique I learned from America's Test Kitchen:  Slice and put into a pot with a couple TBSP butter and about 1/4 - 1/2 C cream.  Cook over medium heat, stirring occasionally (especially near the end to keep it from scorching) until soft.  Then beat with a spoon until smooth.  This makes the best and most flavorful mashed sewwt potato I've ever tasted.


Thanks. I think this is pretty close to what I'm going to try first. I'll probably boil first, then drain and add the cream and butter before mashing, just like I do with regular (Russet) mashed potatoes. For me, the fewer ingredients, the better. :-) :)

post #9 of 19
Quote:
Originally Posted by toronado455 View Post
 


Thanks. I think this is pretty close to what I'm going to try first. I'll probably boil first, then drain and add the cream and butter before mashing, just like I do with regular (Russet) mashed potatoes. For me, the fewer ingredients, the better. :-) :)

Don't boil them.  Please.  A lot of flavor will be going down the drain.  Cooking them the way I (ATK, really) suggests keeps all of the flavor in the pot.  The first time I tried it I was uncertain and was tempted to boil firt... but have faith.  Try it this way; you won't regret it.  I promise... really!

post #10 of 19

Cut in large cubes, steam till al dente  Place alternating pieces on skewer with pineapple chunk, cherry.  place in pan sprinkle with allspice and put maple syrup on top now bake till hot. Sweet potato kabobs  No guessing 1 kabob per person **

 

Mash and season potato add 1 raw egg a little allspice, put in pastry bag . 

On top of canned pineapple slice sprinkle some sugar brown under broiler let cool.

Top slice with marsmallow  , now pipe potato mixture  around marshmallow (like Duchess style) top with stemmed cherry and bake till golden brown . 1 per person again no guesswork as far as quantities **

 

*** These two items add themselves very well to banquet service for ease of handling, and absolute portion control

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post #11 of 19

Ed... your "Baked marshmallow-sweetpotato Alaska" is making my fillings hurt... but I'll bet my clan would go ga-ga over it.  What a great idea!  I might try that, but maybe I'll torch the marshmallow as part of the process.

post #12 of 19

The marsh is covered by the sweet potato. The concept here is when guest cut into it  marsh leaks out.  LIKE that Mount Vesuvio Brownie dessert a lot of restaurants have

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post #13 of 19
Thread Starter 
Quote:
Originally Posted by ED BUCHANAN View Postbake till hot

someone didn't read the topic

post #14 of 19
Thread Starter 

Which do people prefer, orange or white?

post #15 of 19
Thread Starter 

Also, are sweet potatoes out of season right now?

post #16 of 19
Quote:
Originally Posted by toronado455 View Post
 

Which do people prefer, orange or white?

I like the yellow (what you are calling white).  They are drier and less sweet.  The rest of my family likes the orange... but they have much more of a sweet tooth than do I.  It is a matter of personal taste.

 

IDK if in or out of season, but last week I bought/cooked some fantastic sweet potato (yellow).  I don't think too many things are ever out of season in SoCal given today's transportation network.  Sweet potato seems like a year round staple in my local area.

post #17 of 19
Thread Starter 

Thanks. Yes, everything is in the market year round. But isn't that just because they can irradiate and store stuff? Is it really fresh year-round due to the transportation network as you say?

post #18 of 19

In this day and age the word out of season means nothing. If you go to a good market almost everything is all year round sourced from different countries and locations.

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post #19 of 19
Thread Starter 

What do you consider a "good market"?

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