Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 Hi Dragon, I have only ever eaten the white fleshed sweet potatoes in vegetable soup when the flavours get mingled and it's hard to identify individual vegetables. I can't tell you much one way or the otehr about their suitability for baking although I do believe that the yellow and white fleshed varieties are meant to be almost identical as far as texture goes. We usually have a traditional roast/baked dinner (minus the meat of course!!!!) at Christmas and I bake the yellow fleshed sweet potatoes. We also have a green vegetable (usually Brussels sprouts or broccoli), roast parsnips, carrots, potatoes, pumpkin and onions. Oh, how I love baked onions. But I digress. Sweet potatoes taste great roasted/baked. They are also great baked whole and filled with whatever filling you choose - chilli would be perfect. I like to make an onion, sweet corn and mushroom filling too. Yum. I hope this helps, Cheers from Marie --- On Thu, 12/3/09, The Dragon <dragonsteeluk wrote: I am planning on having these for lunch with things like spicy bean chilli - my question is I believe there are two types (orange and ones that look more like normal potatoes), has anyone tried these as baked potatoes and if so which do you recommend? .. Quote Link to comment Share on other sites More sharing options...
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