Bulk cooking sweet potato

[Calza]

I eat about 3kg (peeled weight) of them a week, and am getting a bit bored peeling and chopping them up all the time .. especially as it winds up near 4-4.5k raw weight!

Normally I square them up, toss them in oil and spices and I'm happy with the taste - just wondering if there is any way to make prep easier? I simply don't like the taste or texture of the skin.

I quite fancy mashing them but I think I'll have the same problem. Would steaming or something allow me to peel the skins right off?

[BoRED S2upid]

Why would anyone want to eat 3kg of any one food a week?

[anonymous-user]

Chop them into wedges and parboil, the skin should easily peel off then.

[bingybongy]

Roast in their skins, half when cool and scoop out the flesh, mash with fork seasoning to taste.
Portion into freezer bags and throw into the bin.

[Calza]

Both options sound good thanks!

Is there any advantage to doing one over other?

(I guess to boil I'd need to half them but I can live with that).

[Type R Tom]

I'm guessing you eat a lot of lean chicken and turkey too?

I'd say roast, bunk them all in the oven at once then squeeze out the flesh once cooked.

[Calza]

Type R Tom said:

I'm guessing you eat a lot of lean chicken and turkey too?

I'd say roast, bunk them all in the oven at once then squeeze out the flesh once cooked.

Am I that obvious

You're right, I cook chicken and meatloaf in the oven too so it makes sense to whack them in with that.

Actually the meatloaf is in a bain marie so the steam will probably really help.

Jobbed!

[LordGrover]

Pressure cook them whole, allow to cool and slide the skin off.

[Lozw86]

Stir a finely chopped thumb of fresh ginger into mashed sweet potato with a splash of olive oil and mix over a medium heat for a couple of minutes. Season well. Lovely