Boiled Sweet Potatoes
User Reviews
5
Boiled Sweet Potatoes
Description
This straightforward recipe for Boiled Sweet Potatoes involves peeling the tubers and chopping them into one-inch pieces to ensure even cooking. They are placed in cold salted water and heated until boiling, then simmered for about 18-20 minutes until tender when pierced with a fork. After draining well, the potatoes can be served mashed or as whole chunks stirred with butter, salt, and pepper to taste.
The cooking method preserves the sweet flavor and moist, soft texture of the sweet potatoes without additional ingredients or complex seasoning. This preparation can complement a variety of main dishes and is useful when a simple, natural side is desired.
Leftover boiled sweet potatoes can be refrigerated in an airtight container for up to five days, providing a convenient ingredient for future meals or recipes that call for cooked sweet potato.
Ingredients
- 2 pounds sweet potato scrubbed
- 2 tablespoons butter
- salt to taste
- black pepper to taste
Instructions
- Peel potatoes and cut into 1" chunks.
- Place potatoes in cold salted water and bring to a boil over high heat.
- Cook 18-20 minutes or until tender when pierced with a fork.
- Place potatoes in a strainer and drain well.
- Mash if desired and stir in butter, salt & pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245 | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 175mg | 7% |
| Potassium | 764mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 32351IU | 647% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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