What diary entry would you use: Baked sweet potato

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Replies

  • Davidsdottir
    Davidsdottir Posts: 1,285 Member
    +1 for skin eating
  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    Wynterbourne wrote: »
    livingleanlivingclean wrote: »
    lynn_glenmont wrote: »
    So how do all you skin eaters log them, given that the USDA nutrient database cannot imagine the idea that anyone would be interested in the nutritional data for the skin?

    And, @Kalex1975 , I find the idea of eating shrimp tails and shells much less off-putting than the idea of eating sweet potato skins. I mean, it's not something I do intentionally, but if I miss a bit of the shell or a couple legs when I'm peeling them, I don't spit them out.

    I frequently eat edamame pods (intentionally) -- they're nice and chewy. But sweet potato skins? Nope.

    11507, sweet potato, raw, unprepared.

    Ditto. Weighed before cooked. Obviously.

    Now that I'm a sweet potato skin eater, that's the entry I'll use!
  • MissMaggieMuffin
    MissMaggieMuffin Posts: 444 Member
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!
  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    I have been cutting it in half length-wise and then roasting it face-down on a piece of sprayed-foil on a cookie sheet at 400 degrees for 40 minutes. Skin comes right off.
  • mimsywhimsy
    mimsywhimsy Posts: 9 Member
    The skin is delicious and full of nutrients! I eat them or give them to my dogs.
  • MissMaggieMuffin
    MissMaggieMuffin Posts: 444 Member
    fitoverfortymom wrote: »
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    I have been cutting it in half length-wise and then roasting it face-down on a piece of sprayed-foil on a cookie sheet at 400 degrees for 40 minutes. Skin comes right off.
    AnnPT77 wrote: »
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    Maybe you already know this, but even if you decide you don't enjoy eating the skin, it's far easier to scrub 'em up good, cook, then peel, unless the recipe requirements prevent that.

    Even the maybe 10% or less of the time I'm making something that's better without skin in it, I cook then peel if possible, for ease. (And who am I kidding? I then eat the cooked skin on its own, as a cook's snack. ;) ).

    Did not know that - thank you! Even though it's rather moot now that I plan to eat the skin, good to know an easier way to remove the skin.
    I repeat....the things you learn on MFP!
  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    MissMaggieMuffin wrote: »
    fitoverfortymom wrote: »
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    I have been cutting it in half length-wise and then roasting it face-down on a piece of sprayed-foil on a cookie sheet at 400 degrees for 40 minutes. Skin comes right off.
    AnnPT77 wrote: »
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    Maybe you already know this, but even if you decide you don't enjoy eating the skin, it's far easier to scrub 'em up good, cook, then peel, unless the recipe requirements prevent that.

    Even the maybe 10% or less of the time I'm making something that's better without skin in it, I cook then peel if possible, for ease. (And who am I kidding? I then eat the cooked skin on its own, as a cook's snack. ;) ).

    Did not know that - thank you! Even though it's rather moot now that I plan to eat the skin, good to know an easier way to remove the skin.
    I repeat....the things you learn on MFP!

    I will eat the skin now, too. My cooking method also is a little faster than baking it whole. The easy peel is just a bonus.
  • lynn_glenmont
    lynn_glenmont Posts: 10,091 Member
    MissMaggieMuffin wrote: »
    Never occurred to me to eat the skin - have to try it next time. Actually looking forward to cooking with the skin as they are a pain in the a#$ to peel.
    The things you learn on MFP!

    I have always just baked them whole. After they're cooked, the skin peels away easily with your fingers (or a fork and dinner knife, if you don't want to get burned :smile: )

    You can boil them whole and they peel easily afterwards as well. I only boil them if I'm making a big sweet potato cassserole.

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