Sweet Potatoes, Simply Cooked

For basic use, sweet potatoes can be baked, boiled (or steamed), or microwaved. Baked is the best way if you’re just going to eat them plain or with butter, but for mashing or use in other recipes, boiling and microwaving are easier.

2 large or 4 medium sweet potatoes (11/2 to 2 pounds total)

Salt and freshly ground black pepper

To bake:
• Heat the oven to 425 F. Wash the sweet potatoes and poke each with a thin-bladed knife in a few places.
• Put them in a foil-lined baking pan and bake, turning once, until very tender, about an hour. Serve immediately, with salt and pepper and, if you like butter.

To boil or steam:
• Peel the potatoes, cut into large chunks, and cook according to Just-Tender Boiled or Steamed Root Vegetables or Tubers .They’ll probably

take 20 minutes or less; don’t overcook or they’ll fall apart.

To microwave:
• Peel the potatoes, cut into large chunks, and put on a plate or in a glass baking dish with a couple tablespoons of water (and a little butter if you like). Cover and microwave on high for at least 10 minutes, or until soft.

MAKES: 4 servings

TIME: 1 hour or less