The best kind of sweet potatoes are steamed. Don't us.
, and I think it’s because it’s the one cooking technique that doesn’t rely on fat to get things going. I like foods that sizzle and crisp up, that get brown and roasty-toasty, and that’s not what steaming does. Steaming is a fat-free affair, and if we’re being honest, I don’t care for fat-free anything. Unless I had a hankering for a lobster, a dozen ears of corn, some dumplings, or a personal spa day, I didn’t think about hot water vapor very much, and my cooking didn’t suffer..
All of my sweet potatoes were steamed from that point forward, even when everyone was big enough to sit at the table with a knife and fork. I steam purple sweet potatoes, garnet yams, and my favorites—the thin, pale-fleshed, and delectable Japanese sweet potatoes. I bring sweet potatoes onto
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