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Sweet potato
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otter
Posts: 342
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Butter
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and Cinnamon sugar__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Now, allow me to irritate Little Steven with some muthaflippin' food SCIENCE!!!!
You can cook sweet potatoes slow and the beta-amylase enzyme will keep breaking the starch down into sugar. I believe this enzyme works up until 168 F (might be 144 F). If you cook fast, you'll have less sugar and more starch. So you can control the overall texture and sweetness with the cooking temps. The amylase is called a diastatic. Same thing brewers use to convert starches to sugars, same thing the malting process of grains uses.
______________________________________________I love lamp.. -
@nolaegghead...so are you saying just put butter on it or what?
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Hashmaker said:@nolaegghead...so are you saying just put butter on it or what?
______________________________________________I love lamp.. -
Just checkin cause I'm from South Carolina and words like beta-amylase and enzyme and amylase and diastatic confuse me. I just put butter and gravy on everything and figured that's what you meant.
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Just to be safe, maybe use unsalted butter and save the salt for when they're done. You don't want to interfere with the beta-amylase enzyme starch breakdown process!Flint, Michigan
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Ohhh....whoops. I'm dyslexic. I was thinking you were "Mashmaker" from Kentucky. Those guys are proverbial rocket scientists on diastatics and amylase due to the moonshine industry. My apologies!
______________________________________________I love lamp.. -
It's ok. Google is my friend. Sometime tomorrow, I'll figure it out.
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Funny you should ask.
http://eggheadforum.com/discussion/1144867/twice-baked-tex-mex-sweet-potatoes#latestBe careful, man! I've got a beverage here.
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