Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 You can cook them any way you would cook a regular potato. They are a little harder to peel, and you have to be careful not to let the knife slip. I like baked sweet potatoes in their skins or mashed sweet potatoes, made just like mashed irish potatoes. I also like to cut them into thin strips and coat them with a little olive oil, salt and pepper and bake them. They are like sweet potato fries that way. We also cut them up and steam them with some onion, carrots, celery, bell pepper ... just what ever we have at the moment. Mike Sweet Potato Question Ok, I've realized recently that i can have a sweet potato with out a huge spike. My question is how do you cook sweet potatoes. I have never made them myself unless you count the kind from the cans, which i really want to steer away from. Anybody have any recipes or can enlighten me as how to cook them? Thanks so much. !!!!! -- - Check Out My FurBabies Nala http://www.catster.com/?214598 Eva http://www.catster.com/?214601 PC http://www.catster.com/?214605 TJ http://www.catster.com/?214607 Kiara http://www.catster.com/?274544 Diabetes homepage: http://groups.yahoo.com/group/diabetes/ To unsubscribe to this group, send an email to: diabetes-unsubscribe Hope you come back soon! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 My question is how do you cook sweet potatoes. , The easiest way is just to wash them off, wrap in foil and bake them like a baked potato. Then you can top it with butter and cinnamon or whatever else you like. Sometimes I then scoop them out, mash them and mix with spices, butter, chopped walnuts. If you can eat pineapple you can even add a bit of crushed or chopped pineapple. You can also after they are baked just cut them into cubes and use as part of a stir fry veggie dish or whatever else you want. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 Ok, thanks mike and marlene for the ideas so far. I will definitly be trying them. But, i thought of another question. How do you pick out a good sweet potato? I know like tomatos must be red, firm etc, but im not sure about sweet potatoes. Thanks for the advice!!! > > Diabetes homepage: http://groups.yahoo.com/group/diabetes/ > > To unsubscribe to this group, send an email to: > diabetes-unsubscribe > Hope you come back soon! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 > > My question is how do you cook sweet potatoes. > > , > The easiest way is just to wash them off, wrap in foil and bake them > like a baked potato. Then you can top it with butter and cinnamon or > whatever else you like. Sometimes I then scoop them out, mash them > and mix with spices, butter, chopped walnuts. If you can eat > pineapple you can even add a bit of crushed or chopped pineapple. You > can also after they are baked just cut them into cubes and use as part > of a stir fry veggie dish or whatever else you want. I wash mine and cook them in a microwave. Just like you cook a baked potato in a microwave. I like to put a little butter, cinnamon and a little sweetener of your choice (I use splenda). Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 You can cook sweet potatoes in almost anyway you would white potatoes. I usually boil them until fork tender and then brown in a little olive oil. If I am making them for a holiday, I will take out a portion for myself and then add a little brown sugar to the skilled while browning. Helen in PA Sweet Potato Question Ok, I've realized recently that i can have a sweet potato with out a huge spike. My question is how do you cook sweet potatoes. I have never made them myself unless you count the kind from the cans, which i really want to steer away from. Anybody have any recipes or can enlighten me as how to cook them? Thanks so much. !!!!! -- - Check Out My FurBabies Nala http://www.catster.com/?214598 Eva http://www.catster.com/?214601 PC http://www.catster.com/?214605 TJ http://www.catster.com/?214607 Kiara http://www.catster.com/?274544 Diabetes homepage: http://groups.yahoo.com/group/diabetes/ To unsubscribe to this group, send an email to: diabetes-unsubscribe Hope you come back soon! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 Xylitol (sold in stores as The Ultimate Sweetener) and agave nectar are excellent and maybe healthier alternatives to Splenda. Both have a very low glycemic index. And they taste great! - > >> > >> > My question is how do you cook sweet potatoes. >> > >> > , >> > The easiest way is just to wash them off, wrap in foil and bake them >> > like a baked potato. Then you can top it with butter and cinnamon or >> > whatever else you like. Sometimes I then scoop them out, mash them >> > and mix with spices, butter, chopped walnuts. If you can eat >> > pineapple you can even add a bit of crushed or chopped pineapple. You >> > can also after they are baked just cut them into cubes and use as part >> > of a stir fry veggie dish or whatever else you want. > > > > I wash mine and cook them in a microwave. Just like you cook a baked potato > in a microwave. > > I like to put a little butter, cinnamon and a little sweetener of your > choice (I use splenda). > > Mike > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 > > Xylitol (sold in stores as The Ultimate Sweetener) and agave nectar are > excellent and maybe healthier alternatives to Splenda. Both have a very > low > glycemic index. And they taste great! > > - Xylitol is a sugar alcohol and can have a laxitive effect. It also has some carbs/calories. If you have any dogs, keep the Xylitol away from them, it can make dogs seriously ill. http://www.aspca.org/site/DocServer/Foss-Tox_Brief-Nov_VT_04.pdf?doc Splenda is derived from sugar (specifically, sucrose). It is non-caloric and has been studied since 1974 for safety. Splenda has been approved for use by humans in over 80 countries and proven safe in hundreds of scientific studies over a 20 year period. I don't think it's ever hurt a dog either. Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I like them baked. I nuke them in the microwave on high for 4-6 minutes (depending on microwave) with 1 potato and 6 to 8 with 2 potatoes. Don't forget to prick the skin. It's less important than it is with a regular baked potato but I do it anyway. I eat them with butter and pepper. If you want to after you've nuked them you can remove them from the skins and mash them up with a little milk and butter just like you do with regular potatoes. I suppose you could add pineapple pieces like you would for candied sweet potatoes (a real no no and quite frankly way to sweet). My wife also cuts them up into 1 inch thick slices and puts them on a lightly greased cookie sheet and bakes them in the oven until they are soft. She also bakes them whole (lightly grease the outside before you bake them) on a cookie sheet at 400 degrees for 30 to 50 minutes (depends on # of potatoes). They peal easily after baking. She also adds them to other vegetables that's she's roasting. We also often substitute them for regular potatoes in stews and pot roast. In the US what you find in the grocery store listed as yams are really sweet potatoes. We prefer the taste of ones that are labeled yams but they all cook the same. Go to http://recipes.allrecipes.com/ or http://www.epicurious.com/ and search for sweet potato you'll find lots and lots of good recipes that will work for diabetics. . Here's one recipe from All Recipes which is pretty good and we can eat. Just don't deep fry these. Addictive Sweet Potato Burritos Submitted by: a Rated: 4 out of 5 by 402 members Prep Time: 30 Minutes Cook Time: 20 Minutes Ready In: 50 Minutes Yields: 12 servings " These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well, and can be deep fried instead of baked. " INGREDIENTS: 1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. 3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. 4. Bake for 12 minutes in the preheated oven, and serve. This recipe appears in the Allrecipes " Tried & True Favorites " cookbook. Buy it online at http://allrecipes.com/favorites/ Sweet Potato Question Ok, I've realized recently that i can have a sweet potato with out a huge spike. My question is how do you cook sweet potatoes. I have never made them myself unless you count the kind from the cans, which i really want to steer away from. Anybody have any recipes or can enlighten me as how to cook them? Thanks so much. !!!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 Just like a regular potato. They should be firm with no soft spots and free from the growth of the plant itself. Yams and sweet potatoes in the US are the same thing except in store that carter to Africans where they have real yams. Re: Re: Sweet Potato Question Ok, thanks mike and marlene for the ideas so far. I will definitly be trying them. But, i thought of another question. How do you pick out a good sweet potato? I know like tomatos must be red, firm etc, but im not sure about sweet potatoes. Thanks for the advice!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I¹m not sure that¹s true. Here¹s an interesting article from a well-respected source: http://www.mercola.com/2000/dec/3/sucralose_dangers.htm > > Splenda is derived from sugar (specifically, sucrose). It is non-caloric > and has been studied since 1974 for safety. > Splenda has been approved for use by humans in over 80 countries and proven > safe in hundreds of scientific studies over a 20 year period. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I wouldn't call a source that requires an email address to read the data 'well-respected.' Aside from that, this is one of those food 'religion' issues, where the powers of 'conspiricy theory' outweigh those of the FDA and the regulatory agencies of over 80 countries. Don't buy it and I never will. As far as I'm conserned both Splenda and Aspartame are quite safe. Yes, some people may have allergy issues, people are also alergic to various other things that are not harmful to the general public. You won't change my idea, I won't change yours. I think we should avoid further discussion on this topic. Mike > > I¹m not sure that¹s true. Here¹s an interesting article from a > well-respected source: > > http://www.mercola.com/2000/dec/3/sucralose_dangers.htm > > > > > > > Splenda is derived from sugar (specifically, sucrose). It is > non-caloric > > and has been studied since 1974 for safety. > > Splenda has been approved for use by humans in over 80 countries and > proven > > safe in hundreds of scientific studies over a 20 year period. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 I went to the URL and read the whole article. Interesting. The elimination/challenge I've already pretty much done because I am unable to digest or tolerate any of the sugar substitutes except sucralose (Splenda). Trust the FDA? not commenting except that my rheumatologist and I had arguments for several years whether or not I'd try Vioxx. Nope, no way, uh-uh, no how. I was right..... And at the end of this article it was clearly stated that it was written in 2000. I guess I, personally, don't have a choice other than to eat totally unsweetened food because I can't use anything besides sugar or sucralose OR hope for the best and use the sucralose?? but it was really interesting reading! JUDITH == I¹m not sure that¹s true. Here¹s an interesting article from a well-respected source: http://www.mercola.com/2000/dec/3/sucralose_dangers.htm -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.394 / Virus Database: 268.7.2/349 - Release Date: 5/26/06 Quote Link to comment Share on other sites More sharing options...
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