Sweet potato casserole
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Sweet potatoes, a versatile food, contain generous amounts vitamin A and make a filling edition to a healthy diet. The root vegetable also serves as the principal ingredient in widely consumed American specialties such as sweet potato pie and sweet potato soufflee. Dense sweet potatoes have a thick, difficult-to-remove skin that make them frustrating to work with, especially given the amount of time it takes to cook them. Boiling provides a convenient way to remove the skin so your sweet potatoes can be eaten plain or added to more tasty dishes.

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Wash the sweet potatoes under running water to remove excess dirt. Place them in a pot, the size of which varies depending on the number of sweet potatoes you plan to cook. Cover them with water.

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Place the pot on the stove over high heat. Cover the pot and bring the sweet potatoes to a boil. After about 10 minutes, when the sweet potatoes have softened, remove the lid and puncture the sweet potatoes with a sharp paring knife to hasten the cooking process.

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Re-cover the pot and let the sweet potatoes finish cooking for an additional 20 minutes, or until tender. A sweet potato is done when you can drive a knife straight through without resistance. When done, remove the pot from the heat and pour off the hot water. Cool the sweet potatoes by allowing them to sit in a colander. Alternatively, cool them by placing them under cold, running water.

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Slice into the sweet potato's skin, using the paring knife. Peel off the skin, similar to the way you would peel a banana. Alternatively, cut off the sweet potato's tip and scrape off the skin, using your knife.

Tip

The boiling process causes the thick skin to easily detach from the sweet potato.