Strictly speaking Sweet Potatoes are not a potato. Therefore as they don’t fit with our perception of what a potato should be like, being sweet wet and squishy, we are sometimes uncertain of them. Generally they should be peeled as the skin is a little tough. Then cut in chunks and boiled or roasted.
To suit ourselves in this part of the world I believe it is preferential to mix in equal quantities of our own local potatoes to improve the texture of any dish whether boiling or roasting. But that is a matter of personal choice. A great favourite of ours here at Homegrown is to have a mixture of the 2 potatoes cut in wedges and roasted off seasoned with Cajun spices.
Sweet potatoes are enhanced roasted with curry spices and perhaps combined with a few standard potatoes. As sweet potatoes are not from the potato family, they are suitable for those who are sensitive to potato starch and are recommended as a baby’s first food, with carrots.
A typical 100g portion contains 90 calories, 21g carbohydrate, 3g fibre and 2g protein.