Sweet potato

otter · October 2012

What fix'n?

Hashmaker · October 2012

Butter

Tjcoley · October 2012

and Cinnamon sugar

nolaegghead · October 2012

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.

Hashmaker · October 2012

@nolaegghead...so are you saying just put butter on it or what?

nolaegghead · October 2012

Hashmaker said:

@nolaegghead...so are you saying just put butter on it or what?

Yeah, all that stuff I wrote basically equals "put more damn butter on it".

Hashmaker · October 2012

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.

Fred19Flintstone · October 2012

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!

nolaegghead · October 2012

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!

Hashmaker · October 2012

It's ok. Google is my friend. Sometime tomorrow, I'll figure it out.

travisstrick · October 2012

Funny you should ask.

http://eggheadforum.com/discussion/1144867/twice-baked-tex-mex-sweet-potatoes#latest

Sweet potato

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