1 Sweet potatoes, of uniform size (quantity as needed)
1 Boiling salted water to cover
Instructions
1. Select sweet potatoes of uniform size. Scrub the potatoes thoroughly under cold running water, then pare (peel) them with a vegetable peeler or paring knife.
2. Place the pared potatoes in a large pot and add enough boiling salted water to cover them completely. Bring the water back to a full boil over high heat.
3. Reduce heat to maintain a steady boil and cook for 18–22 minutes, until the potatoes are tender when pierced to the center with a thin skewer or paring knife and the flesh yields without resistance. An instant-read thermometer inserted into the thickest part should read at least 200°F (93°C).
4. Drain immediately and serve. Alternatively, the potatoes may be cooked unpeeled: scrub well, place unpeeled in boiling salted water, and cook for 20–25 minutes until tender by the same test, then peel before serving.
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