You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!
Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.
Login
If you don't have an account yet, visit the registration page to sign up.
That orange root, I'm still confused, but that's OK.
Bake the sweet potato just like a regular white potato. Serve just like a baked potato, topped with sour cream and chives, nothing else. You'll never look back!
So, truth is the majority of us have never, ever had a "yam" and most likely never will.
Just bake in jacket, split and add butter...a little cinnamon sprinkled on top. Live not too far from East Texas where the soil is mostly sand and the sweet potatoes grow without even a bump on them, very smooth. Extremely nutricisous (sp?)
I enjoy Sweet potato cassseroles or as they like to say here sweet potato souffle although I don't think that name is accurate. Especially good to take somewhere where a lot of eaters are. Most people think it should be dessert the way I make them.
Season 2 cups cooked, riced sweet potatoes to taste [1/2 t nutmeg and 1 T dark rum is nice] and stir in 4 egg yolks, beaten until thick. Beat 5 egg whites until stiff. Fold about 1/4 of the egg whites into the sweet potato puree, then carefully fold the lightened puree into the rest of the egg whites. Pour into a buttered, floured souffle dish and bake in 350 F oven for 25-30 minutes.
No, No Pewjumper not taragon --- Use chilil powder!
My son insisted on cinnamon today and I did, it was okay but I still like chili powder.
I was just kidding, I will try your tarragon this way too.
