I have a question about the recipe "Fagnol's Praline Pineapple Sweet Potatoes" from Regine. What is the best way to cook the sweet potatoes before assembling?
Hey Katherine! This recipe has not been cooked or edited by the Food52 staff or test kitchen, so I can't speak for it directly, but it does sound delicious. For sweet potato casseroles in general, boiling and baking both work well. Here are some guidelines from a recent article on ways to do each. To boil: peel and cut into chunks; start checking after 30 minutes to see if they’re tender. To bake: whole, peel on, pricked with a fork, oiled, wrapped in foil; 400° F for 45 minutes to an hour.
I think roasting is easiest! Wrap each potato in foil, then roast in a 300 to 350° F oven until tender (check at 40 minutes, but it could take over an hour). Like described here: https://food52.com/blog...
You could also boil them! In a pot of water until tender.
I microwave them, with great success, especially for a dish like this. Cut unpeeled sweets crosswise into 2" chunks, put a tablespoon or 2 of water in the bowl, cover loosely, cook on 80% power for about 5 minutes. Check for doneness, flip over in the bowl, microwave a few more minutes or as long as necessary until they're tender. Let cool, covered. Skins will easily peel off. Easy! ;o)
Thanks for your interest in this recipe and all the answers by Food 52er's. I boil them myself because I am usually too impatient to roast them. But roasting is certainly more hassle free. But I will next time try Anthonia's microwave technique. Thanks ladies!