Does anyone have any advice for preparing white sweet potatoes? If you peel them raw they turn dark quickly. If you bake them without peeling, they have a lot of dark and slightly greenish flesh under the peel. The greenish tint makes me think of the bitter green on regular potatoes. Could it possibly be toxic like the green on regular potato toes? The dark part taste fine though. I think it may taste better than the inner part.Does it need to come off? Maybe it’s carmelization?
I like sweet things. I usually boil or bake, then fry with butter and brown sugar. The white ones are slightly inferior cooked that way. I think a little blander and the color isn’t appetizing. I just discovered a better way and even easier way. I baked four fairly large potatoes and refrigerated. I’m using them one at a time, just peeled and put in a covered soup bowl in the microwave. Heated two minutes and left to steam 5-10. Just salt and real butter. No sugar needed. They’re already sweet with great texture and flavor. I think they taste much better cooked this way than usual reddish potatoes.
Does anyone have recipes that would work better with the white sweet potatoes? I have a lot.
Growing both kinds works well. The white ones sprout a little earlier, so they are much easier to get starts from but don’t keep as well. The variety I have is O’Henry, I think.
I wonder what the purple potatoes taste like? Seems like they’d have a stronger flavor?
I find the white and purple sweet potatoes to be starchier, and less sweet than orange ones. I don't eat them much but when I do, I tend to treat them more like russet potatoes, and go savory, not sweet. So to a mash, I would add garlic, cheese, butter and milk. Or they work fine as part of a roasted root vegetable combo, with carrots, onion, beets etc. I usually top this with a pecan gremolata.