There are many things in the kitchen that are pretty easy to cook and mashed sweet potatoes is one of those things. In my opinion, cooking a sweet potato is cooking 101. If you’re a relatively inexperienced chef, keep on reading. If you’re an experienced home chef, you can probably skip to the delicious recipes closer to the bottom of the post.
Everyone has seen someone massacre a sweet potato by boiling it in water. I think this is about the worst thing you could ever do to a sweet potato. Roasting it in the oven or baking it in aluminum foil is the best way to maintain, if not improve, the flavor. The key to baking a sweet potato is knowing when it’s done. Under cook it and you’ll be eating grit. Over cook it and you’ll squeeze the moisture out of it and you’ll be left with a watery stringy mess. Bleh!
Ok, a critical part to cooking a sweet potato begins at the grocery store. The size really doesn’t matter. What does matter is that you buy all of the same sized sweet potatoes. You want them all to get done cooking at the same time, so don’t go buying big potatoes and little potatoes. I have seen some pretty huge sweet potatoes and some so small I’m not sure why the store is even selling them. I prefer to buy sweet potatoes that are about 2.5 inches in diameter. Buy too small and they can over cook quickly. Buy too large and the interior can be under cooked while the exterior is mush.