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Easiest way to cook sweet potatoes?

by (571)
Updated about 21 hours ago
Created December 14, 2011 at 2:19 AM

Experimenting with higher carb, sweet potatoes are main source. What is a simple way to always have them around? Do you cook your sweet potatoes in bulk for the week? Do you cook them whole or cut them up before? How do you cook them?

0b7c3e7fd96005f0b2dfd781e512fc2e
1232 · April 01, 2013 at 10:18 PM

For optimal nutrition with relative ease: Chop them into quarters, smother in coconut oil and herbs and roast them in the oven for 25 mins. Delish!

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3631 · December 18, 2011 at 10:33 PM

Thank you! I'm gonna try it!

66974b2cb291799dcd661b7dec99a9e2
11111 · December 17, 2011 at 10:34 PM

@grenadine - this is how I make mine: Yams or sweet potatoes (2 pounds) Sea salt (1 TBS ) homemade whey (4 TBS) Cook the sweet potatoes (bake or boiled, steamed). Mash with salt and whey. Leave this mixture in a bowl and leave out at room temperature, covered with a dishtowel, for 24 hours. Store in an airtight container in the refrigerator.

559aa134ff5e6c8bcd608ba8dc505628
3631 · December 17, 2011 at 5:35 AM

more info on the fermenting s'il vous plait!

13a44ea00b0c9af0b6d0f3d5f5c2cfca
7223 · December 14, 2011 at 4:04 PM

I don't melt the coconut oil because my house is pretty warm so my coconut oil is usually either liquid (in the summer) or soft (in the winter). I don't mind getting my hands dirty when I cook so I just plop a dollop of coconut oil on the pan and toss the sweet potatoes around in it. However, there is no reason not to melt it first if it is very firm.

Ccdf3fbcaec76e025ff94d03cc4daf9a
536 · December 14, 2011 at 3:22 PM

When you thinly slice and bake them next time, add a litte bit of fresh rosemary (or dried) and kosher salt with a tiny bit of olive oil before you bake in the oven and NOMNOMNOMNOM! This is my favorite way to eat sweet potatoes. Your post reminded me of it and thought you might like to try it!

Ccdf3fbcaec76e025ff94d03cc4daf9a
536 · December 14, 2011 at 3:18 PM

Um brilliant! Sweet potatoes are my lifesaver and I'm always looking for different ways to cook them. Cant wait to try this one!

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1002 · December 14, 2011 at 2:40 PM

Do you melt the coconut oil before you toss them in it? Mine is always solid.

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1579 · December 14, 2011 at 12:05 PM

if you do this and you like to peel them, the skin comes off more easily if you wash it first so it's wet when it goes in.

C3edabc6267abec9b5f8178e5d73552c
725 · December 14, 2011 at 3:36 AM

2 words: micro wave

1cf4424038964c21e55856bd7b4f6dfe
150 · December 14, 2011 at 2:53 AM

I second the coconut oil/oven method. Cinnamon & salt is especially yummy! I like the texture of the white fleshed variety best. I cut mine in slices. 375 for 20-30 min. Pressure cook whole for 20 min.

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16 Answers

4779440d56982a21fd23d695316a11dc
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250 · December 14, 2011 at 2:36 AM

Stab a few holes in them using a fork and then microwave until soft. Usually takes 4-12 minutes depending on the size of the potato.

I also like that the skin doesn't get sticky this way like when you boil or bake... I love opening them up and melting some butter+cinnamon inside and them closing and eating like a taco.

C4ed6ba382aed2eefc18e7877999a5de
1579 · December 14, 2011 at 12:05 PM

if you do this and you like to peel them, the skin comes off more easily if you wash it first so it's wet when it goes in.

E55692e35d82c05827d9310c7e99c17f
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70 · December 14, 2011 at 5:28 AM

Roast at 425F for about an hour. Then let cool for a bit, and then slice into 1/2 inch pieces and saut?? in coconut oil with some salt. The outside gets crispy and the inside stays creamy. The sweet and salt together is amazing. Oh yeah, and you can freeze the whole roasted sweet potatoes and then slice+saute later.

Ccdf3fbcaec76e025ff94d03cc4daf9a
536 · December 14, 2011 at 3:18 PM

Um brilliant! Sweet potatoes are my lifesaver and I'm always looking for different ways to cook them. Cant wait to try this one!

Ce7e28769d92d5de5533e775b1de966e
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20519 · December 14, 2011 at 3:27 AM

scrub scub scub, stab once with a big knife, roast in the oven . i eat one right after they come out all nice and steamy, the rest cooled then tossed in the fridge. a bit before a meal i will cube the cooked s'tato and broil until crispy with a little flakey kosher salt.

about once a week i'll thinly slice and roast in a single layer on a cookie sheet, sometimes tossed with a fat/sometimes not. i take them out when they're crispy on the edges but still tender in the middle. favourite fat right now is duck, so a little duck fat, a little of that flakey salt, grom.

i find that all varieties roast perfectly at 400-450 for about 45 minutes to an hour. just depends on your oven.

Ccdf3fbcaec76e025ff94d03cc4daf9a
536 · December 14, 2011 at 3:22 PM

When you thinly slice and bake them next time, add a litte bit of fresh rosemary (or dried) and kosher salt with a tiny bit of olive oil before you bake in the oven and NOMNOMNOMNOM! This is my favorite way to eat sweet potatoes. Your post reminded me of it and thought you might like to try it!

9f54852ea376e8e416356f547611e052
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2949 · December 14, 2011 at 11:36 AM

Cut it into cubes, boil for 10-15 mins, mash.

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6229 · December 14, 2011 at 3:37 AM

Yes, yes, yes to all:

Recipes:

  • In general don't peel potatoes/sweet potatoes/yams if organic. If you or a family member has an autoimmune disease such as rheumatoid arthritis, celiac, Crohn's etc. DO NOT eat the skin as it can be a gut irritant and inflammatory in the body to sensitive people.

Baked Whole Sweet Potato 1) DO NOT PEEL. Wash and scrub and yam/sweet potatoes.

2) Poke holes in them. Cover in butter, ghee, or coconut oil nd wrap each individual yam in foil, then put all the yams on aluminum foil lined baking pan.

3) Bake whole sweet potatoes/yams for 400F for 1 hour. Smaller and medium size will be done then. Larger ones may take 15-20 min longer.

4) Slit sweet potato in center and serve with butter/ghee/coconut oil, salt, pepper, for a salt version or sweet with cinnamon, brown sugar + heavy whipped cream (optional)

Sweet and Spicy Sweet Potato/Yam 1) Food process slicer disc

2) Line pan with butter, ghee or coconut oil

3) Spread sliced sweet potatoes, cover with more ghee

4) Sprinkle Taco Seasoning OR cinnamon

5) Bake 400F for 60 min.

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554 · December 14, 2011 at 2:47 AM

I have two super easy methods - 1 fast, 1 slow :) Fast - I use my box grater and shred the washed but unpeeled potatoes into a pan with coconut oil/grass-fed butter and make hash. Usually with onions and garlic and whatever handy meat or eggs I have left over - did this over the weekend with leftover pork roast, my mouths waters just thinking about it. :P ... drool... hmm, pork... this only takes maybe 5 minutes to soften the taters, so total cooking is dependent on whatever veg or meat you add to the dish. I like this as a hash for breakfast (usually eaten on my long run days) or as a "base" for stir fry or curry dishes instead of rice.

Method two is even easier, but much longer. I use my slow cooker, wrap the unpeeled/washed taters in foil and "bake" them in my slow cooker. It takes easily 8-12 hours on low BUT I then have awesome baked sweet potatoes for one meal, and super awesome use everywhere sweet potato puree (done up in my blender after they have cooled a little). Excellent in sauces, smoothies, and when I was not Paleo pancakes and waffles and muffins. I have not made any up in a bit, but when I make higher carb grain free waffles for my kiddos, a sweet potato pumpkin mix makes for the most fantastic waffles.

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5132 · December 14, 2011 at 3:46 AM

I used to boil them unpeeled. Now that I've read about potatoes and how they're sprayed with herbicides and pesticides multiples times, I've graduated to microwaving them. What I do is slice them lengthwise in half. Then slice them again lengthwise. You end up with 4 long pieces that are easy to eat.

I use the preset microwave setting for cooking potatoes. Then turn the slices over with the peel side up for 3 minutes. Then the other side of the peel up for another 3 minutes. This is probably the best method if you're using your company's microwave. You can eat without getting your hands dirty. I also drink green tea while eating them.

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500 · December 15, 2011 at 12:35 AM

Cut into thin rounds, coat with olive oil, salt and pepper, and grill.

Thank me later.

I keep some on hand cubed and parboiled. You can easily crisp these up, finish them for mashing, whathaveyou. If you're not afraid of rice, sweet potato risotto is awesome. If you are afraid of rice, you can chop them into a brumois cut (very small dice) and cook them using the risotto method.

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11557 · December 14, 2011 at 11:27 PM

I like to slice the sweet potato into round and cook it on a baking sheet until they are golden and "puffy", almost like what a marshmallow looks like when you roast it over the fire. I like to serve them with lime wedges and drizzle them with reduced balsamic. They cook relatively quickly with this method, and have great texture.

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11111 · December 14, 2011 at 5:08 AM

I peel them, steam them then ferment them for a couple days, lasts about a week for me.

66974b2cb291799dcd661b7dec99a9e2
11111 · December 17, 2011 at 10:34 PM

@grenadine - this is how I make mine: Yams or sweet potatoes (2 pounds) Sea salt (1 TBS ) homemade whey (4 TBS) Cook the sweet potatoes (bake or boiled, steamed). Mash with salt and whey. Leave this mixture in a bowl and leave out at room temperature, covered with a dishtowel, for 24 hours. Store in an airtight container in the refrigerator.

559aa134ff5e6c8bcd608ba8dc505628
3631 · December 17, 2011 at 5:35 AM

more info on the fermenting s'il vous plait!

559aa134ff5e6c8bcd608ba8dc505628
3631 · December 18, 2011 at 10:33 PM

Thank you! I'm gonna try it!

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260 · December 14, 2011 at 2:55 AM

1) bake in the oven until soft all the way through 2) peel, cut into 1/8" or thinner slices, and fry in either coconut oil or bacon grease

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7223 · December 14, 2011 at 2:40 AM

I usually peel them, cut them into large cubes, toss them with coconut oil, sprinkle them with some kind of seasoning, and bake them in a 400F oven for about 30 minutes.

1096aa84d006fe967128ffbd37e8070e
1002 · December 14, 2011 at 2:40 PM

Do you melt the coconut oil before you toss them in it? Mine is always solid.

1cf4424038964c21e55856bd7b4f6dfe
150 · December 14, 2011 at 2:53 AM

I second the coconut oil/oven method. Cinnamon & salt is especially yummy! I like the texture of the white fleshed variety best. I cut mine in slices. 375 for 20-30 min. Pressure cook whole for 20 min.

13a44ea00b0c9af0b6d0f3d5f5c2cfca
7223 · December 14, 2011 at 4:04 PM

I don't melt the coconut oil because my house is pretty warm so my coconut oil is usually either liquid (in the summer) or soft (in the winter). I don't mind getting my hands dirty when I cook so I just plop a dollop of coconut oil on the pan and toss the sweet potatoes around in it. However, there is no reason not to melt it first if it is very firm.

B3e7d1ab5aeb329fe24cca1de1a0b09c
1
5242 · December 14, 2011 at 2:31 AM

My go to fast way of cooking sweet potatoes is to peel, cut in small cubes and boil, usually takes about 8 minutes, depending on my mood I add butter, cinnamon and black pepper, or sometimes I'll use cumin or paprika, or a combination of some sort and then mash. Yummo!

If I'm roasting I'll cut into thick slices cover with ghee sprinkle some spice on top and then bake away.

Sweet potatoes cook reasonably quickly so I usually just cook them up fresh when I have the hankering for them. Mashed or baked sweet potato will keep in the fridge well for about 5 days.

Easy peezy.

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197 · April 02, 2013 at 5:52 AM

Leave the skin on. Slice then saute with coconut oil. Easy.

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1373 · December 14, 2011 at 11:02 PM

I just like to microwave them PWO and leave them in there while I brown whatever meat I want to eat. I literally just throw them in for ten minutes, nothing special, no fork-holes or paper bags or potato-baker-gadgets. They come out perfectly almost every time. When they don't, I keep microwaving them until they're squishy and delicious.

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-1
-2 · April 01, 2013 at 10:01 PM

I like to scrub, skin, slice and eat them raw. Been eating them this way for years.

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