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had become one of the basic staple foods of the southern colonies.
Sweet Potato Tips
Sweet potatoes may be cooked in their jackets (skins) to protect flavor, vitamin C and natural sugar. The skins of boiled or baked sweet potatoes slip off easily after cooking. It is better to cook yams quickly and to serve them immediately in order to preserve vitamin C. To cook without jackets, peel just before cooking.
It should be kept in mind that when peeling fresh sweet potatoes one can expect approximately eight percent waste for large sized, ten percent for a medium sized and 13 percent for a small sweet potato.
When mashing sweet potatoes, small amounts of milk or fruit juices may be added to enhance flavor and to make a better texture.
A handy aid is freezing cooked sweet potatoes, either with or without their jackets on. To help control darkening and maintian natural color, sweet potatoes without the jackets may de dipped in a solution of one part lemon juice to six parts water or in an ascorbic acid solution, available under such brand names as “Fruit Fresh” or “Mrs. Wages.” Cooked mashed sweet potatoes may be frozen in premeasured portions. Then when a recipe calls for cooked mashed sweet potatoes, the cook need turn only to the freezer for the main ingredient of a delicious pie or other sweet potato dish.
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