Spicy Sweet Potatoes

Spicy Sweet Potatoes

There are many different varieties of sweet potatoes, often called yams in America, although true yams are a different variety of plants species common in South and Central America. In India, sweet potatoes are boiled, cubed, and tossed with lime juice and a few spices and served with toothpicks as a tasty street food. Sweet potatoes are high in vitamin A, which is good for healthy vision and good skin.

Serves 4

Prep time: 5 minutes

Cook time: 25 minutes

Refrigerator life: 1 hour (Tastes best freshly tossed and served.)

2 medium sweet potatoes (total 1 lb/500 g)

½ teaspoon ground red pepper (cayenne)

½ teaspoon salt

½ teaspoon ground black pepper

Juice of 2 limes

1 Wash the unpeeled potatoes with cold water and place them in a large saucepan. Cover them with about 1 inch (2.5 cm) of water, making sure that the level of the water is at least 2 inches (5 cm) from the top of the saucepan so that the water does not boil over. Cover the saucepan. Bring to a rolling boil over high heat.

2 Reduce the heat to medium-high. Continue boiling covered for about 20 minutes, or until you can easily insert a knife into the potato.

3 Drain the potatoes in a colander and let the potatoes cool slightly so you can handle them, or you can run cold water over them to cool them faster.

4 Using your fingers or a small knife, peel the skin off the potatoes and discard. Cut the potatoes into ½-inch (1.25 cm) cubes.

5 Place the cubed potatoes in a medium serving bowl. Add the red pepper, salt, black pepper, and lime juice. Mix well and serve.

Dad's Quick & Easy Microwaved Hot Potatoes (Sweet Potatoes, New Potatoes and Russet Potatoes)

My dad enjoys his quick and easy method to cook potatoes in a microwave. He is very enthusiastic about making and sharing them, and wanted to make sure I give you instructions for his easy way of enjoying potatoes. Even if you have never cooked before, you can now learn to make this quick and tasty snack. Shop for firm, wrinkle free potatoes. You can store potatoes in a cool pantry for about one week.

Quick Sweet Potatoes

In India, whole sweet potatoes are often cooked by being buried in hot ashes. When done, the skin is peeled off and the sweet flesh is enjoyed. The modern day version is to cook them in the microwave as my dad does.

1 Washes 2 medium sweet potatoes (total 1 lb/500 g) and pat dry. Wrap them together in a kitchen towel and puts them in the microwave for 4 minutes, turning halfway between.

2 To see if they are done, press the towel to feel if the sweet potatoes are soft. You can also put a fork in it and see if it easily goes through. If not, continue to microwave them in 1 minute intervals, checking to see if they are done after each additional minute.

3 When they are done, the skins will be wrinkled. Remove from the microwave, unwrap the sweet potatoes, and place on a plate. Cut each potato lengthwise in half and enjoy it with a fork while still warm.

Quick New Potatoes

New potatoes are simply young potatoes of any variety. They have a waxy texture and thin skins, and retain they shape well after cooking.

1 Wash 8 new potatoes (red, white, purple Peruvian) or a combination). Do not peel the potatoes. The skin is thin, so it's edible. Pat them dry. Wrap them together in a kitchen towel and place them in the microwave for 4 minutes.

2 Turn the potatoes and microwave for 6 minutes more. To see if they are done, press the towel to feel if potatoes are soft. You can also put a fork in it and see if it easily goes through. It not, continue to microwave them in 1 minute intervals, checking to see if they are done after each additional minute.

3 When they are done, the skins will be wrinkled. Remove from the microwave and cut each potato into 4 pieces. Spread the pieces on a plate.

4 Cut up 1 tablespoon of unsalted butter (or vegan buttery spread) and sprinkle on top of the potatoes. Evenly sprinkle on the juice of ½ lime and ¼ teaspoon each of salt and black pepper. Enjoy!

Quick Baked Russet Potatoes

Russet potatoes, also called Idaho potatoes, baking potatoes, and old potatoes, have brown skin and white flesh. They are a very versatile potato that I use in most of my cooking.

1 Wash 2 medium russet potatoes (total 1 lb/500 g). Pat them dry. Wrap them together in a kitchen towel and place them in the microwave for 7 minutes, turning halfway between.

2 To see if they are done, press the towel to feel if potatoes are soft. You can also put a fork in it and see if it easily goes through. If not, continue to microwave them in 1 minute intervals, checking to see if they are done after each minute.

3 When they are done, the skins will be wrinkled. Remove from the microwave and cut each potato lengthwise in half. Cut each half lengthwise in half again.

4 Cut up 1 tablespoon of unsalted butter (or vegan buttery spread) and sprinkle on top of the potatoes. Evenly sprinkle on the juice of 1 lime and ¼ teaspoon each of salt and black pepper. Use a fork to mash the potato so the butter will melt in and the seasonings will mix together. Enjoy!