Boiled Sweet Potatoes,
Boiled Potatoes and Boiled Yams

Boiled sweet potatoes, potatoes and yams are easy to make. Preparing your veggie this way works beautifully for those times you'll be pureeing or mashing them in the end.

Feel free to cook all varieties of potatoes and yams together -- they taste great and compliment each other beautifully.

You can peel first -- use a vegetable peeler. Cut into slices or quarters.

Or you can peel after cooking -- simply submerge cooked quartered sweet potatoes, potatoes or yams in cold water and the skins will come off easily.

Or simply leave the skins on, as they're delicious and filled with nutrients.

Place quartered or sliced sweet potatoes, potatoes or yams in enough water to cover. Bring water to a boil, then lower heat and simmer until slightly tender, 20-30 minutes. Drain immediately.

They are ready to eat, puree or mash at this point.

Use the Baked sweet potatoes, potatoes and yams are extremely simple to make. When you need something that can just cook in the background while you take care of other things, this is the way to go.

Use a fork to poke holes all over your scrubbed potatoes.

Place directly on the middle oven rack in an oven set to 400 degrees. Cook for about one hour, more or less, depending on their size. I put a large piece of aluminum foil on the lower rack to catch any drippings (many times the sweet potato, potato, and yam juices can seep out of the fork holes and make a mess all over your oven).

Sweet potatoes, potatoes and yams are ready when they "give" when squeezed. Another signal they're almost done is when you can smell their aroma wafting through your home.

Enjoy them, skins and all for a nutritious boost. Or scoop out the flesh. It's all good!

Use the Potato, Sweet Potato and Yam "Vegan Flavor Matches" to create your very own recipe.

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