Sweet potatoes, basic question

They are sweet in a similar way that parsnips are - if that makes sense. I tend to roast them mixed with other vegs, onion/aubergine/courgette/garlic and then they aren't too sweet.
Your parsnip/parmesan dish sounds tasty.

It's funny you asking about sweet potatoes. I was just thinking about putting one in a fish curry that I'm about to start making for lunch. Just thought I'd have a quick peep at Transfer first. ??

Gransnet! Honestly, predictive text is a nuisance.

Yes; I keep looking at them in the supermarket and wondering what to do with them if I buy them. I don't think I've ever tasted one.

Ok, thanks for that, J. My shopping trips these days are limited, but I'm putting one sweet potato on my Morrisons list and take it from there and have a play around with it.

Parsnip 'rock cakes' now out of the oven. Made with boiled mashed parsnips + chopped onion, parsley, pepper (I use chilli cos I got to feed my addiction), Parmesan and butter,form into rock cakes, sprinkle with paprika, bake.
I make loads and they freeze well. Dunno if it's a great surprise, but with all that going on, they don't taste much of parsnips when I've finished with them

Try baking them like an ordinary potato. Sweeter yes but a bit of a change and counts as one of your five a day!

Sweet Potatoes are absolutely delicious . I use them in a variety of ways. I make wedges ( leaving the skins on) and oven roast them with a good drizzle of olive oil or I bake them ( like an ordinary potato) or I peel them and mash them with a dollop of sour cream . I add par boiled cubes to curries and make chips with them too (healthy if done in the oven) all in all they are very versatile.
They are quite sweet so might not suit you Alishka

tegan I keep seeing bags of sweet potato wedges, and wondered...

Hence my question. I only have a disabled person shopping trip booked for a Thursday, but I'll buy my frugal one next Thursday and have a play with it. If I create anything stunning, I'll report back.

Don't hold your breath, tho. I'm not! Another version of parsnip rock cakes, perhaps? (Sigh)

Baked in jacket. Roast like spuds. Mashed with carrots. Roast with other veg. Chips, cut and spray with spray oil and cook in oven . Soup.

I'm trying to eat more turmeric so am roasting vegetables more often [as I believe turmeric has to be mixed with oil for the body to digest it properly]. I love parsnips!

Thanks for the comments after I posted -and for the warning,gillybob I'll still have a play around tho, cos I've been scathing in the past to people who've come to stay with us when we lived in a forrin country and wouldn't even taste anything Not British.

Strange thing, tho, about losing my 'sweet' taste tolerance. It happened quite slowly,a few years ago, after a more normal life of baking/eating cakes and pastries and eating shed loads of Mars bars. Now if I'm pushed for time and can't get to 'proper' food for a few hours, I've discovered that just 4chocolate m&ms (which I keep in a dish for the visiting children) kills my appetite stone dead. What's that all about, then?

I don't think I could eat just 4 m&m's Alishka you must have very good self control

Back to sweet potatoes . I posted a recipe a few years back that is family favourite it is called "Brady"
( don't ask me why it just got christened that when my kids were young) . It uses sweet potato mashed with sour cream as a topping ( a bit like you would with shepherds pie) and it's quite delicious .

tegan I've not googled, so might be completely out, but, memories of Indian cookery at night school years ago, is turmeric the yellow powder? If so, I'm sure it came with a warning to us if we happened to have NHS plastic teeth- it stains them . Now, this didn't worry me then, but now? I'm not saying...
There again, I'm sure I read that it has anti-C properties, so time to consult Dr.Google. If this is so, perhaps I need to introduce it to a soft, gummy diet (assuming I'd need such a thing, of course)

Alishka your rock cakes sound really scrummy, could you please be more precise with quantities oven temp and times, would really like to try these, thanking you very much in advance

Thanks gillybob I've crossed out 'one' sweet tat and put '2. And I've added sour cream to my Morrisons list.
This is going to be fun!

Yes, it is very staining...

nanny sorry I don't do quantities, it's just something I've thought up and done. So, peel and cube/chop a couple of parsnips, boil with some salt until soft. Drain really well, return to saucepan. Mash. Add in finely chopped onion and anything else you've got..I had fresh parsley, so chopped that, but it was an extra I had around that needed using up.
I put chopped chillies in, but that's my preference, not necessary to the overall taste. Add Parmesan (loads), I don't use the fresh stuff, just that from a tub, then butter to mix in and bind. I don't use any milk, just butter.
Should make a firm mixture, so spoon this onto an oiled baking tray or one of those silicone mats, which I have. Sprinkle with paprika and put in the middle of a 200-210' oven for 15-20mns? Just, when the top is golden and crisp, that's what you're aiming for. Remember, they'll firm up even more when you take them out and cool down. Even so, if you think you've taken them out too quickly, no harm done to shove them back in. Not like a cake, no raising agent used, so pretty forgiving.
Think that's about it.

Every now and then I buy a sweet potato thinking: this time it will be different! But no. I still hate the sweet taste of them no matter how they're cooked!

It's odd. Because I think I have no other food dislikes...

I hope you have better luck

I love sweet potatoes - and they're extremely yummy in a curry. I think they don't count as carbs, so I use them all the time instead of ordinary potatoes. Sweet potato wedges take a lot less time to cook than potato wedges.

Baked sweet potato with sour cream are great (you don't have to peel them the peel comes off once they're baked).

Thank you Alishka, I'll give that a go.

So sorry, those that have liked my rock cakes. I'm sitting here, watching tele, and suddenly thought ive forgotten the Rosemary! so, a late amendment, I add chopped fresh rosemary from my bush in the garden to the other ingredients before binding it all with the butter. The parsley I also put in last time was an extra ingredient, just because it was there, but the Rosemary is a constant.
Sorry

Now back to watching the country bus driving across the Yorkshire dales on bbc4. A treat I've been promising myself. Isn't England beautiful?

Many thanks Alishka am going to try these tomorrow when family are about, otherwise have a feeling I shall probably eat too many on my own, yes England is absolutely beautiful

Have you tried the white sweet potatoes as opposed to the red/orange ones I prefer them so much they are not so mushy firmer and taste like chestnuts

I sometimes combine sweet and white potatoes, mashed together for a firmer mash.

Baked in their jackets are ok, but do prefer white ones for that.