O
oldfriend
Guest
I just started including Japanese sweet potatoes in my diet and am looking for some feedback to make this a more efficient & consistent staple in my diet.
It appears that baked is more digestible than boiled, and also makes it easier to eat a large volume in one sitting. I’m not too sure about the mechanics of this, but baking purportedly doubles the glycemic index which probably means more starch is broken down?
The only problem is that baking them takes a long time, seemingly longer than the orange variety.
Anyone have any tips for baking sweet potatoes? Is it better to peel and slice them or do they cook better with the skins on? Would pressure or slow cooking them work the same or better? Foil?
It appears that baked is more digestible than boiled, and also makes it easier to eat a large volume in one sitting. I’m not too sure about the mechanics of this, but baking purportedly doubles the glycemic index which probably means more starch is broken down?
The only problem is that baking them takes a long time, seemingly longer than the orange variety.
Anyone have any tips for baking sweet potatoes? Is it better to peel and slice them or do they cook better with the skins on? Would pressure or slow cooking them work the same or better? Foil?