Loving potatoes is easy when you live in a state that has so many varieties, especially when we are talking about sweet potatoes. Louisiana has a number of sweet potato choices, thanks especially to those developed through the LSU agriculture program.
While I can’t speak to the scientific methods used in the process, I do know that local consumers have many different choices and there are lots of ways to enjoy them, including recipes made in the slow cooker.
Cut the sweet potatoes into cubes and throw in a few red potatoes for those who may not be especially fond of sweet potatoes. The contrasting mix is nice in both color and taste. Chop up some of the brightly colored peppers shoppers have access to in the local produce sections and you not only have an attractive side dish for dinner, but a tasty one as well.
Stewed tomatoes provide enough liquid for the potatoes. Since the potatoes are cubed, the recipe should be done in four to six hours. However, always test potatoes by piercing with a fork. Cook a little longer if necessary.
Timing doesn’t always depend only on the ingredients. Slow cookers sometimes have a variance in their thermostats, making an exact science a little tricky.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.