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....preparing the perfect Sweet Potato. I love sweet potatoes and Im munching on this one as I type. But I could never get them to taste quiet as good as the restaurant prepared ones, until just now. I'd have never thought of adding this one ingredient until reading about it online today, but it nails the taste!
This one is perfect! Can anyone guess the key ingredients?
Here's a hint:
1: Sweet Potato
2: Butter
3: Brown Sugar
4:__________
[ATTACH=CONFIG]42559[/ATTACH]
[QUOTE=Bazooka;423697]....preparing the perfect Sweet Potato. I love sweet potatoes and Im munching on this one as I type. But I could never get them to taste quiet as good as the prepared ones, until now.
This one is perfect! Can anyone guess the key ingredients?
Here's a hint:
1: Sweet Potato
2: Butter
3: Brown Sugar [/quote]
4:[COLOR=#ff0000]Maple Syrup....:Shrug:_________[/COLOR]
[QUOTE=Bazooka;423697]....preparing the perfect Sweet Potato. I love sweet potatoes and Im munching on this one as I type. But I could never get them to taste quiet as good as the prepared ones, until now.
This one is perfect! Can anyone guess the key ingredients?
Here's a hint:
1: Sweet Potato
2: Butter
3: Brown Sugar
4:_[I][COLOR=#ff0000][U]Cinnamon[/U][/COLOR][/I]
[ATTACH=CONFIG]42559[/ATTACH][/QUOTE]
[I]Gotsta have cinnamon[/I]:clapping:
[QUOTE=rhino 2;423702]4:[COLOR=#ff0000]Maple Syrup....:Shrug:_________[/COLOR][/QUOTE]
Nope... you just forfeited the pink shirt you had just won. Sorry... ;)
[QUOTE=Ol' Man Jeb;423703][I]Gotsta have cinnamon[/I]:clapping:[/QUOTE]
Nope... good guess but cinnamon is an option but not the key ingredient.
Y'all scratching your head yet? Something you wouldn't guess but it makes all the difference.
4; honey
[QUOTE=Bazooka;423705]Nope... you just forfeited the pink shirt you had just won. Sorry... ;)
[/QUOTE]
Your a sly Fox...Set me up on that one....:whistling::runover:
Marshmellow?
Salt?
Rosemary? It helps many dishes.
[QUOTE=LadyonaMission;423740]Salt?[/QUOTE]
We have a WINNER! How'd you know Lola?
You would think that salt is the last thing you'd want to add to a sweet potato, but it makes all the difference. You've gotta try it to believe it. Add just a very small amount at a time until you get it like you want it. Less is more.
I buy the large sweet potatoes from HEB, wash them then stick them with a fork all over so they release some steam as they cook. Then I wrap them in a wet paper towel and microwave them for 7-8 minutes depending on the size. I cook one at a time because I'm the only one here who eats them.
I let them rest in the microwave for a few minutes after it stops to let it continue to cook. When I start to take it out, I give it a good squeeze to make sure its nice and soft, thats how I know its done. If it still feels firm, I microwave it another minute or two.
Then I add a big pat or three of butter, mash and stir it up good with a spoon and add brown sugar, then stir it some more. I add the salt last, sprinkling just a little at the time as I eat it.
Salt really, really makes all the difference and does not make it taste salty for whatever reason, it just adds a depth of flavor that is not there with out it.
Nutmeg - size 2x thanks
[QUOTE=Bazooka;423773]We have a WINNER!
You would think that salt is the last thing you'd want to add to a sweet potato, but it makes all the difference.
[/QUOTE]
Now that you mentioned it, When i was in Japan they would shake heavy sea salt on Watermelon...
That made the melon taste even sweeter...:Shrug:
Motserella cheese also ! If ya got a good sweet tater, salt and butter is all I need. After 10min in micro, skin in all. If it's not a good one , you can drown it in a viriety of stuff and it will still suck.
[QUOTE=rhino 2;423788]Now that you mentioned it, When i was in Japan they would shake heavy sea salt on Watermelon...
That made the melon taste even sweeter...:Shrug:[/QUOTE]
I know people who add salt to watermelon, but I'm a purist...no salt for me. Now boiled peanuts, thats a different story.
[QUOTE=rhino 2;423788]Now that you mentioned it, When i was in Japan they would shake heavy sea salt on Watermelon...
That made the melon taste even sweeter...:Shrug:[/QUOTE]
Ha!! My family did the same thing. I thought it hideous. I would not touch watermelon until I was 24 years old when one day I was passing by some sliced watermelon (no salt on it) at another relative's house and it smelled so good I thought I'd try a piece....been hooked ever since.
They did the same thing to cantaloupe and even put black pepper on that. Took me many years to eat cantaloupe - love it now - but also without salt and certainly not pepper.
[QUOTE=Bazooka;423824]I know people who add salt to watermelon, but I'm a purist...no salt for me. Now boiled peanuts, thats a different story.[/QUOTE]
Watermelon Purist.... People who only eat Watermelon with seeds.....:laugh:
I grew up thinking everything should have a little salt on it, but I do not like salt on melons or fruit except tomatoes.
HEB Central Market has Jewel yams and Garnet yams which are both good. Since I live alone, I do have baked potatoes of some variety often.
[QUOTE=paws;423831]Ha!! My family did the same thing. I thought it hideous. I would not touch watermelon until I was 24 years old when one day I was passing by some sliced watermelon (no salt on it) at another relative's house and it smelled so good I thought I'd try a piece....been hooked ever since.
They did the same thing to cantaloupe and even put black pepper on that. Took me many years to eat cantaloupe - love it now - but also without salt and certainly not pepper.[/QUOTE]
LOL... Our families must be related. We all salt watermelon and salt and pepper cantaloupe.
[QUOTE=LadyonaMission;423833]I grew up thinking everything should have a little salt on it, but I do not like salt on melons or fruit except tomatoes.
HEB Central Market has Jewel yams and Garnet yams which are both good. Since I live alone, I do have baked potatoes of some variety often.[/QUOTE]
Lola,
Yep, I forget which ones I got, the Jewel or Garnet, but they are sooooo good. They'd be really healthy if not for the brown sugar and butter, but oh well...hard to do.
Also recently bought a Veggi Bullet spiral slicer to make veggetti from zucchini and butternut squash. I haven't done the butternut squash yet but I spiral up a couple of large zucchinis two or three times a week and have found that I actually like it better than regular pasta spaghetti. Its also good raw as a salad with dried cranberries, walnuts and vinaigrette dressing.
For the vegetti, saute it in some light olive oil along with some fresh garlic and sometimes I'll add some sweet onion pieces. I do the garlic and onion first so the oil is nice and seasoned then add the veggetti zucchini, some reduced sodium salt and several grinds of fresh pepper corns and some Parmesan.
I like the Paul Newman's Own brand of spaghetti sauce better than most anything Ive found...it tastes great and surprisingly its less expensive than almost any other brand and all the proceeds go to charity.
Zook... Try adding a little of the new Vanilla or Maple flavored Crown Royal.. I have found it works great on a lot of foods. Like chocolate chip cookies...