Here’s a cool tip for getting all you can out of the wonderful sweet potato:
Cook your chopped sweet potato with just enough water to cover. When tender, strain off the liquid into a container and keep in the fridge. This golden liquid is sweet and delicious. Use it as a soup broth or add it to sauteed greens instead of water. I just made some collard greens with onion, garlic and sweet potato broth. The hint of sweetness adds a whole new layer to the dish. YUM! I may even try to bake with it…it’s that good!!!