Quoting Shawn Highfield to Michael Loo <=-

To me the only way to eat a sweet potato is to bake
it. Cut in half a small bit of butter and a touch of salt.
Heaven.

And a pinch of cayenne or your favourite ground chile.

Even better!

A more complicated dish using sweet potato ...

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Title: Panamanian Otoe With Seafood
Categories: Latin amer, Fish, Shrimp
Servings: 4

1 lb peeled otoe (taro) or
malanga, cubed and boiled
and drained
1 c whites of leek
2 cups, firmly packed, taro
leaves
1 cn coconut milk
1 c fish stock, clam juice or
shrimp base fortified water
1 lb peeled prawns or cubed
corvina-sea bass-snapper
white pepper and shrimp
powder or fish sauce
chopped culantro

Saute the leeks and taro greens till soft Add the coconut milk and
stock, juice or water then simmer 5 minutes Add the otoe or other
tuber and bring to a simmer Add the fish and simmer until just
cooked Finish to taste with pepper, shrimp powder and culantro

Notes: You can always use sweet potato or cassava/yuca instead. You
can also substitute cilantro for culantro and spice up the construct
with a few chili slices and fresh spinach or other greens can stand
in for the taro/otoe leaves. Typically you'd serve this recipe with
rice, lentils and fried plantains.

From: https://panamanianrecipes.wordpress.com

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Cheers

Jim


... If you know where you're going, it's an errand, not an adventure.

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