By Buster's friend on January 12, 2010
"Chow.com sent me an email showing their way to bake a sweet potato. When I read how they cut the skin BEFORE cooking it I cringed. Wash them, keep the skins intact & roast them so their natural sugars caramelize inside the skins. When done there is a palpable gap between the parchmenty skin & the wonderful tater innards. The first compound butter is adapted from Chow.com - the next two are our own. We eat sweet potatoes all winter long (great vitamins & satisfy our sweet tooths) usually with dark green vegies like home canned collards, home grown kale, spinach or cabbage, so having an assortment of butters in the fridge makes a simple meal special. The butters are enough for about 12 servings altogether but keep very well if not exposed to air in the fridge. I put ours in small ceramic containers & then in Ziplocs (labelled). Sweet potatoes roast well tucked near a bed of coals (if you are camping or having a bonfire) & do well if you are BBQing - I always cook at leasst a half dozen when smoking pork shoulders as they reheat so nicely for lunches & that smoky taste is awesome with the sweet potato."
Serving Size: 1 (223 g)
Servings Per Recipe: 4