- Small, round sweet potatoes will be naturally sweeter than the larger ones in the barrel.
- Leave the dirt on them until you are ready to use them.
- Store in a cool dry place, and if overwintering them, check them every week or so.
- Microwaving and boiling sweet potatoes will make them stringy. Stick with roasting and baking them.
- If you want to make sweet potato casserole, bake the sweet potatoes the night before. This will not only make it easier to peel them, but it will also allow the sugary syrup to collect in the dish so that you do not waste any of those yummy bites.
Asian Roasted Sweet Potatoes
1-2 sweet potoatoes per person, peeled and cut into large cubes
Olive Oil (or sesame oil)
Kosher or freshly milled salt
Freshly milled pepper
Place prepared sweet potatoes in a roasting pan in a single layer. Drizzle with enough olive oil to coat lightly. Add a little salt and pepper--go light because you will add soy sauce later on. Bake at 350-400 degree oven until a fork can be inserted with a slight give. This will take about 30 minutes. Take roasting pan out of the oven and drizzle soy sauce on top. Remember that you can always add more soy sauce later if you find that they are not salty enough. Return to oven and bake until a fork can easily be inserted into the potatoes. Enjoy!