Sweet Potatoes for any time of the day
Mmm-mmm, I love a good roasted sweet potato... when I lived in China, I'd buy them freshly roasted from street vendors. They were farmers that would truck in their produce from the country, then set up these big steel barrels, roasting the potatoes inside.
The taste was indescribable, especially in the winter, when the warmth from the roasted yam would keep me moving in the harsh northern Chinese wind.
Serious Eats shows us how to make a terrific sweet potato mash, perfect for serving at any meal:
"Sweet potatoes are one of the easiest vegetables to cook that taste like candy without adding too much sugar. I usually make two at a time to make enough for a couple portions. For the simplest and most comforting mashed sweet potato recipe, cube and boil them for 15-20 minutes, or keep whole, poke a few holes, wrap in foil, and roast in the oven for 45-55 minutes. When done, remove the skin without burning your fingers, add a teaspoon of butter and maple syrup (brown sugar or agave nectar also work) and mash with a fork"
The article also tells us that sweet potatoes are not the same thing as yams, which I thought they were. The roots with the orange meat - those are sweet potatoes... all the rest are yams.
For more sweet potato recipes, read the post on Serious Eats!
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