- 1). Bake sweet potatoes in their jackets. Wash, cut off the ends and bake in a preheated 400 degree F oven for 40 to 60 minutes (depending on the size of the potatoes and how firm you want them to be). Bake the potatoes on a baking sheet; the sugars in the potatoes can drip out and burn on the floor of your oven.
- 2). Roast peeled chunks of sweet potatoes with onions in a 400 degree F oven for 40 to 60 minutes. Drizzle a little olive oil on the potatoes first.
- 3). Boil or steam peeled or unpeeled sweet potatoes, either cut into chunks or not, until tender. The time will vary depending on the size of the potatoes or chunks -- from 5 minutes for small chunks to 30 minutes for whole potatoes.
- 4). Wrap peeled or unpeeled sweet potatoes loosely in plastic wrap (prick with a fork in a few places first) and microwave 10 to 15 minutes or until tender. (Use the Potato setting if your microwave has one.)
- 5). Mash cooked sweet potato and blend with butter and a little milk for a smooth puree. Add brown sugar plus cinnamon, cloves or ginger if you wish. A well-cooked sweet potato will mash almost instantly with just a fork.
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