A few baked sweet potatoes. It’s a no brainer. When you boil a potato, it cooks too quickly to allow all the starches to be converted into sugar, which only occurs in a window of moderate temperature. When you bake, the taters spend a longer time at the conversion temperature, thus being sweeter and more colorful. It’s basically malting for potatoes.
They all taste different. They all taste so good. Thank goodness I still have about 80 pounds left! Just another great way to eat a sweet potato.
This might be the strangest way to eat potatos yet. Green (purple) sweet potato pancakes.
I used a really basic pancake recipe for this:
Sift and mix your dry ingredients. Beat and mix your wets. Combine. Make as pancakes. Add more flour or milk depending on how thick you like things. I like my batter pretty thin.
This is when things got a little weird. Naturally, my batter started out quite purple. As the pancake cooked, it almost instantly turned green. And not a dull green, but a serious, Leprechaun green.
Even with purple chunks of sweet potato present, any potato that was properly mixed into the batter turned bright green.
This has not happened when baking sweet potato muffins, and the ingredients are more of less the same. Perhaps a higher temperature on the skillet is what allows some chemical reaction to take place. More research (read: eating pancakes) is clearly necessary.
