Boiled sweet potatoes

🍠 One kilogram peeled sweet potatoes boiled for four sides, without added oil or sugar; orange flesh is illustrated.

Ingredients

• 1 kg peeled food-grade sweet potatoes
• About 1.5 litres drinking water, according to pan
• 3 g optional salt

Preparation

Choose firm roots without mould or damage. Wash before peeling.

Peel, remove damaged or fibrous parts, weigh 1 kg and cut even 4–5 cm pieces.

Place in pan with about 1.5 litres cold water, just covering. Add optional salt.

Bring to boil, reduce to steady simmer and partly cover.

Cook twenty to twenty-five minutes; begin checking at twenty. Knife should enter easily without pieces collapsing.

Remove from heat and drain immediately through a clean colander.

Let steam escape one to two minutes and serve four portions on a warm dish.

Cool leftovers promptly, refrigerate and use within two days after thorough reheating; freeze for longer keeping.