| Cooking Quick-Tip: Sliced Sweet Potatoes |
From "Syndicated DIY"
episode SDIY-302 |
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Sweet potatoes aren't just for Thanksgiving. You can enjoy them any time of year as an informal side dish. Here's a quick-tip from master chef Paul Sturkey. - Begin by peeling a firm sweet potato using a vegetable peeler.
- Using a sharp knife, cut the potato on the bias-angle into 1/4-inch-thick slices (figure A). If you cut thicker slices, the cooking time will need to be increased.
- Place the slices in a zip-lock freezer bag. Add 2-3 teaspoons of vegetable oil per slice. Add salt and pepper. For those with daring tastes, you may wish to add some Cajun spices. Seal the bag and shake well to mix the ingredients and coat the slices.
- Once the slices are well-coated, spread them one layer thick onto a rack placed on top of a cookie sheet (figure B).
- Place into an oven pre-heated to 350 degrees and bake for 15 minutes. The slices are done when they start to turn golden brown on top.
- Remove the slices and serve them as a side with your favorite sandwich or main dish (figure C).
RESOURCES :
Cooks Potato Book
Model: 0754806227
Author: Alex Barker
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
One Potato, Two Potato
Model: 0618007148
Author: Roy Finamore and Molly Stevens
(2001)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
The Great Potato Book
Model: 1580081851
Author: Florence Fabricant and Charlie Trotter
(2001)
Ten Speed Press
Website: www.tenspeed.com
How to Cook Potatoes: An Illustrated Step-by-Step Guide to Perfect Potatoes Every Time
Model: 0936184426
Author: Cook's Illustrated
(1999)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
The Potato Cookbook
Model: 1565542460
Author: Janet Reeves
(1997)
Pelican Publishing Co.
Gretna, LA 70054
Phone: 504-368-1175
Fax: 504-368-1195
Email: sales@pelicanpub.com
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