TildaBear
Registered: 06/25/08
Posts: 814
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Reply with quote | #16 |
Either boil sweet taters / and or  used canned yams. And just dig your hands in and pack that poor baby right up. they had to have drizzled it with a frest cut orange cuz I remember there being a bit of pulp.
Loved the Dan Quayle (sp?  ) ref, reminded me of an old fav show "Murphy Brown", but ignore my spelling as I've had a glass (or vat) of wine this evening
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Foodie2Shoes
Registered: 06/04/08
Posts: 1,068
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Reply with quote | #17 |
We KNOW how many vats of wine you've had by the deterioration of focus, spelling and coherence of your posts each evening - which is what we love about you!
Yup, the Quayle reference to Bear was just too easy to pass up.
So do you wrap it in foil and cook on the grill, bake it or what? I want to try that.
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TildaBear
Registered: 06/25/08
Posts: 814
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Reply with quote | #18 |
I was about to wrap it when I though about the steam (you know, the trickle down theory).
So we bared it's arse on the grill and it was lovely. The taste was only outdone by the fact that I was overlooking our horse's manure pit instead of the lovely view of St. John's Island
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TNBear
Registered: 05/22/08
Posts: 771
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Reply with quote | #19 |
How appetizing  .
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SoSousMe
Registered: 06/07/08
Posts: 144
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Reply with quote | #20 |
TildaBear - I recall getting some sweet potatoes from family in Louisiana that were rather small is size, but unbelievably tasty. I was told they were a native strain, and not the Mongo hybridized ones that are all bulk and little flavor. Do you know about these little, scrawny, wonderful things? As I recall they were about the length of a hand, - wrist to finger tip, and about the diameter of a half-dollar coin. The tips were noticeably tapered to a point, and the flesh was orange.
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TildaBear
Registered: 06/25/08
Posts: 814
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Reply with quote | #21 |
Nope, I recall the yellow fleshed "Puerto Rican" . They were great.
Check out this link, Sous:
http://www.sweetpotato.org/facts/
It's more than you'll ever have wanted to know about these babies.
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