Wednesday, October 22, 2008
This is a Tyler Florence recipe. He pricks sweet potatoes with a fork, rubs equal parts cumin, chili powder, and kosher salt all over the skin, wraps the potato in foil and throws it on the grill.
This is the same thing. Instead of the grill, you can use your crockpot. I made regular baked potatoes earlier in the year, and was pretty confident that this would work nicely.
--4 large sweet potatoes, washed well
--1 tsp cumin
--1 tsp chili powder
--1 tsp kosher salt
--2 to 4 limes
I comfortably fit four sweet potatoes in a 6.5 quart crockpot. I couldn't have fit another.
Scrub the skin of each sweet potato with a vegetable brush under running water. Pat dry. Use a fork to prick the skin of each potato--maybe 6 times.
In a small bowl, combine the dry spices.
Lay out a length of foil big enough to encompass one sweet potato. Put the potato in the middle of the foil, and rub 1/4 of the spice mixture on the potato skin. A bunch will fall off. That's okay.
Wrap the foil all around the sweet potato. Repeat for each of your potatoes.
Put them all into a large crockpot and cover. Cook on high for 6-8 hours. The potatoes are done when a knife inserts easily and the potato flesh is fluffy. Ours cooked for 6.5 hours.
Squeeze lime juice on before eating.
Delicious. I loved the flavor and the kick of lime. Adam didn't use the lime, because he thought the flavor was so good he didn't want to screw with it.
The chili, salt, and cumin made the skin tasty, but didn't really penetrate through to the inner flesh.
The kids didn't have any.