Finally using some of our sweet potatoes

Last night Wifey decided to give some of our sweet potatoes a shot.  She had been wondering how things would work out because the skin looked a bit puckered.

Initially, she read somewhere that sweet potatoes needed to cure in a cool space.  More recently, we've read that it's a good idea to leave them for a few weeks in a warm, humid environment then store later in a climate similar to a root cellar.

Conversely, we've had our sweet potatoes in a tower stack in our garage where temperatures have been down as low as 10 F over the last few weeks.

The jury is still somewhat out (could they have picked up more flavor and sweetness in a warmer climate?), but they tasted pretty good and were reasonably sweet. 

We had been concerned that by harvesting them late, curing in a cool garage, then storing in a cold garage that they'd be leathery, starchy, and inedible.  They are definitely edible!


The recipe:

Skin 1-2 sweet potatoes.  Cut up the sweet potatoes into typical french fry size.

Lightly toss with some light olive oil.

Put them on a baking sheet and gently sprinkle with sea salt.

Bake at 425 degrees (no fan) until the fries start getting lightly browned.  Don't let them char or they get inedible!