Hi what few readers I have left,
I have been away for a long time. It's entirely the fault of graduate school. 4 ginormous papers loomed over me, I had to write them super fast, and then I experienced serious writer's burn out. And vacation.
But fear not, I've accumulated some great recipes over break, and I promise to share them with you, beginning with George's ingenious method of producing hot, creamy, fat-free sweet potatoes in less than 10 minutes: use the microwave. Yams also work.
First take a sweet potato. Wash it thoroughly. Pierce it in several places with fork tines to allow steam to escape. Wrap it in paper towel, put it on a plate, and stick it in the microwave. On most microwaves there is a potato setting, but the sweet potato usually takes longer to cook. Depending on the thickness of the sweet potato, it will take from four to eleven minutes to cook on the highest setting. You will know it's done by grabbing the sweet potato and squeezing—when the skin has separated from the flesh, you can eat it. Just grind on fresh pepper and scoop out the flesh with a spoon.
George, Thomas, and I all really love sweet potatoes cooked this way. They like mashed sweet potatoes, and I like baked sweet potatoes, but we can all agree on this recipe.
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