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Baked sweet potato!

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  • Baked sweet potato!

    How do you get it to have a fluffy texture? Thanks in advance!
    In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.

  • #2
    scrape it all up with a fork
    beautiful
    yeah you are

    Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
    lol

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    • #3
      Bake it wrapped in foil but it will never be the texture of a russet.
      http://kitoikitchen.blogspot.com/

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      • #4
        Originally posted by kitoi View Post
        Bake it wrapped in foil but it will never be the texture of a russet.
        Aww.....
        In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.

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        • #5
          I like mashed sweet potato as well. Peal it, boil it, then add just a little butter the mash it up with a little milk, some cinnamon, paprika, and salt to taste.
          http://www.facebook.com/daemonized

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          • #6
            Originally posted by Daemonized View Post
            I like mashed sweet potato as well. Peal it, boil it, then add just a little butter the mash it up with a little milk, some cinnamon, paprika, and salt to taste.
            Sounds relish!

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            • #7
              Originally posted by Glamorama View Post
              Sounds relish!
              Part of this nutritionist and delicious carb re-feed.
              http://www.facebook.com/daemonized

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              • #8
                If you're really commited, you can go the casserole route. Bake them once in the ovn wrapped in foil, peel them, let them cool a bit, then blend them with eggs - 1 potato per egg. Pour in a baking dish. Add cinnamon, butter, and honey/stevia if you want. Top with pecans if you are really going for casserole. Bake again for 15 minutes. The egg will help the potatoes fluff up and add protein and fat.

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                • #9
                  I prefer them as wedges, chop thin, toss in a bowl with your preferred oil, black pepper, sea salt etc, bake in a hot oven until crispy
                  Starting weight: 104.5 kg / 230 lbs (29th July 2011)
                  100.5kg / 221 lbs (5th August 2011)
                  Currently: 99.2kg / 218.6 lbs (23rd September 2011)

                  Twitter: @jon404

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