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Sweet Potato



How to prepare and cook Sweet Potatoes

Common Names: Sweet Potato, Yam (US),
Family: Convolvulaceae
In Season:  
Buying: Choose dry, firm, relatively smooth tubers which are free of cracks and heavy for their size. Depending on the variety, the skin colour ranges from pale brown through to purple and the flesh can be greyish, orange or purple.
Storing: 2 - 3 weeks  in a cool, dry, dark place. Do not refrigerate.
Serving Allowances: 175g/+6oz per person

General - Preparing  Sweet Potatoes
All  -  Wash well in cold water. They can then be baked in their skins or peeled before cooking. Best eaten cooked.

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y x Y Y Y Y x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
Y Y x Y x Y Y

Suitable methods and timing for  cooking Sweet Potatoes



Whole in skins (Jacket) =  45-50 minutes.

Chunks   =  30-40 minutes. Best par-boiled first for 10 minutes. Drizzle with oil .

Cubes = 25-30 minutes Best par-boiled first for 5 minutes. Coat in oil

Slices/Batons =  45 - 70 minutes baked in a sauce or cream


y Cubes/Chunks   =    15 - 25 minutes


y Slices/Chips(French Fries) /Batons/Cubes   =  Sauté 10 - 20 minutes; Deep fry  8 - 10 minutes
Crisps =    Deep fry  4 - 6 minutes


y 1 Whole in skin (Jacket) =  4-9 minutes. Pierce skin in several places
= 5 - 10 minutes



Cubes/Thick Slices   =    20 - 30 minutes


y 60-80 minutes  (see individual recipes)

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