C. Devlin wrote:I'm with Gary, only I roast mine for about 2 hours, til they get really caramelized, and that's it. As far as I'm concerned, doing anything to them beyond that is way superfluous and doesn't do anything except to mess with a good thing.
THAT said, however, since you're baking for such a crowd, you may want a single dish of sweet potatoes. I also used to do something like Gary's mashed sweet potatoes, but with an addition of rum.
Beyond that, try googling Emeril Lagasse for some sweet potato recipes. He does a bunch and he's good with them.
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