Grocery stores and farmer’s markets will often carry an assortment of sweet potato varieties during the fall and winter seasons. These potatoes may vary slightly in appearance and taste but can all be prepared using the same methods.
Unless you’re preparing mashed sweet potatoes, peeling is an optional step. As with regular potatoes, the peel on a sweet potato is edible. If you leave the peel on, make sure to wash and scrub the skin thoroughly to remove any dirt. When dicing sweet potatoes, aim for a uniform sized cut for even cooking. The smaller the dice, the faster the cooking time.
Boiling is one of the fastest methods for preparing sweet potatoes, and it’s the first step in creating mashed potatoes. However, it is the least flavorful of the three preparation methods because no caramelization is taking place, and some water will absorb into the flesh.
- Bring a large pot of water to a rolling boil, and add the sweet potatoes.
- Cook until fork tender, approximately 10 minutes for a ½-inch dice.
- Drain in a colander.
- Serve either whole or mashed.