Appears in Cook's Country December/January 2007, Cook's Country TV
Most methods for cooking sweet potatoes really miss the mark. We found that the right temperature and the right slice were key.
We thinly sliced the sweet potatoes and cooked them covered, on the stovetop, on low heat with a small amount of butter and cream. The low heat allowed the potatoes in our recipe to release their liquid, which produced the steam that cooked...