>makes your skin literally glow after a few weeks of consumption. >tastes amazing. >fills you up for hours

>makes your skin literally glow after a few weeks of consumption
>tastes amazing
>fills you up for hours
>makes you shit perfect solid logs
Sweet potatoes, and potatoes in general, are a must consume for any lifting man

  1. 4 months ago
    Anonymous

    how do i cook these Hispanictatoes?

    • 4 months ago
      Anonymous

      grab one, cut lines into them, cut down middle half way through, pour olive oil, salt and some herbs and bake for like 35 mins on a decently high temperature

      • 4 months ago
        Anonymous

        but goyslop is ready now

      • 4 months ago
        Anonymous

        Cut the ends off and stab both ends. Make some cuts down the whole potato. Put it in the microwave for 5-6 minutes. Once it's out, cut it up and cover it in salt. That's how I do it because I'm lazy.

        slice them motherfuckers up and fry them in salted butter with some fresh ground black pepper on em.
        >b-b-but butter is fat and you c-c-ant mix with carbs
        shut up bitch im not a fat lard fuck like you

        >lightly brush with butter
        >cover them in kosher salt
        >put in oven at 400 for an hour
        fucking DELICIOUS

        350f 70-80 minutes turning about half way through. Nothing special. You can wait until they ripen if you want them sweeter but the heat in this process is just doing what time is aiding an enzymatic breakdown of starches into sugars. Which is why I'd recommend cooking them on the lower end of temps and not perforating them.

        I hate cooklets so much it’s unreal.

        Boil them in water for 30 minutes. Put them in the airfrier for 30 minutes with chicken thighs.

        Cut them and put butter and salt:

        Easy meal that cooks by itself with like 60g of protein.

        • 4 months ago
          Anonymous

          >Hate cooklets
          >Just use airfrier bro

          • 4 months ago
            Anonymous

            Don't forget he's boiled them for 30 minutes already.

        • 4 months ago
          Anonymous

          Lmao you are making home fries in an air fryer

    • 4 months ago
      Anonymous

      Cut the ends off and stab both ends. Make some cuts down the whole potato. Put it in the microwave for 5-6 minutes. Once it's out, cut it up and cover it in salt. That's how I do it because I'm lazy.

    • 4 months ago
      Anonymous

      slice them motherfuckers up and fry them in salted butter with some fresh ground black pepper on em.
      >b-b-but butter is fat and you c-c-ant mix with carbs
      shut up bitch im not a fat lard fuck like you

    • 4 months ago
      Anonymous

      >lightly brush with butter
      >cover them in kosher salt
      >put in oven at 400 for an hour
      fucking DELICIOUS

      • 4 months ago
        Anonymous

        >brush with butter
        Starting to do this now since I put a bit of butter on one and it was absolutely delicious

      • 4 months ago
        Anonymous

        >KOSHER salt
        good goy

        • 4 months ago
          Anonymous

          touch cast iron fren, you've been on here too long

        • 4 months ago
          Anonymous

          https://i.imgur.com/3FH0IlG.png

          [...]
          >mfw using only non-kosher salt

          Salt is salt you fucking autist goy

          Kosher salt is better, they’re flakes instead of crystals, if you’re using iodized salt there’s probably dextrose or yellow prussate in it, and if you’re using sea salt there’s all kinds of bs in there.

        • 4 months ago
          Anonymous

          >he doesn't know about koshermaxxing

        • 4 months ago
          Anonymous

          You know "kosher salt" has nothing to do with garden gnomes, right?

          >The term kosher salt gained common usage in North America and refers to its use in the gnomish religious practice of dry brining meats, known as kashering, and not to the salt itself being manufactured under any religious guidelines.

          >and not to the salt itself being manufactured under any religious guidelines.

      • 4 months ago
        Anonymous

        >KOSHER salt
        good goy

        >mfw using only non-kosher salt

        • 4 months ago
          Anonymous

          I only use nazi salt.

      • 4 months ago
        Anonymous

        Salt is salt you fucking autist goy

        • 4 months ago
          Anonymous

          >just use the salt is 2% microplastic and anticaking agents bro
          >yes it's exactly the same

        • 4 months ago
          Anonymous

          [...]
          [...]
          Kosher salt is better, they’re flakes instead of crystals, if you’re using iodized salt there’s probably dextrose or yellow prussate in it, and if you’re using sea salt there’s all kinds of bs in there.

          https://i.imgur.com/3FH0IlG.png

          [...]
          >mfw using only non-kosher salt

          >KOSHER salt
          good goy

          >using anything that isn't pink himalayan salt
          I shiggy diggy

    • 4 months ago
      Anonymous

      Boil them, not until they get mushy though. Should still retain some firmness. Cut them into long slices of chop them so they are still circular. Add whatever kind of seasoning you want. Then either bake or fry. Enjoy.

    • 4 months ago
      Anonymous

      350f 70-80 minutes turning about half way through. Nothing special. You can wait until they ripen if you want them sweeter but the heat in this process is just doing what time is aiding an enzymatic breakdown of starches into sugars. Which is why I'd recommend cooking them on the lower end of temps and not perforating them.

    • 4 months ago
      Anonymous

      I will get crucified for saying this but idgaf
      I just wash it, poke some holes in it with a fork, then microwave for 5 minutes, flip over, microwave another 5 minutes
      Sprinkle brown sugar and eat
      Obviously if you have time, there are better ways than the microwave, but waiting over an hour for a potato is unrealistic in most cases

    • 4 months ago
      Anonymous

      Chop them up and throw them in the air frier with a drizzle of butter or olive oil. Put salt and allHispanice on them. Air fry at 350 for 15-20 minutes.

    • 4 months ago
      Anonymous

      >Hispanictatoes
      ?

      • 4 months ago
        Anonymous

        potatoes are originally native to south america

        • 4 months ago
          Anonymous

          Inca were more respectable than Aztecs

  2. 4 months ago
    Anonymous

    amazing
    i dont like how they taste

    • 4 months ago
      Anonymous
  3. 4 months ago
    Anonymous

    Used to just microwave, but thinking might try airfrying

  4. 4 months ago
    Anonymous

    I like cinnamon on my sweet potatoes. No need for sugar, they’re already plenty sweet.

    • 4 months ago
      Anonymous

      I can’t stress enough bros. Try cinnamon next time you make your sweet potatoes. No matter how you cook them. I’ll eat it baked potato style or I’ll cut them into wedges and cinnamon them up. Always a good choice.

      • 4 months ago
        Anonymous

        Do you add the cinnamon before or after baking?
        What else do you add?

    • 4 months ago
      Anonymous

      I can’t stress enough bros. Try cinnamon next time you make your sweet potatoes. No matter how you cook them. I’ll eat it baked potato style or I’ll cut them into wedges and cinnamon them up. Always a good choice.

      This. Japanese sweet potatoes wrapped in foil baked until they're soft with some cinnamon is basically candy.

  5. 4 months ago
    Anonymous

    Why is it so hard to chop these fuckers compared to regular potatoes?

    • 4 months ago
      Anonymous

      The garden gnomes

      Are air fryers worth it boys? What do I look for when I buy one

      • 4 months ago
        Anonymous

        My roommate has the basket style one, and my parents have the pricier, Cuisinart one that looks more like a convection oven. I don't see a big difference between either, and they also cook Brussel sprouts extremely well.

      • 4 months ago
        Anonymous

        just get a toaster oven

      • 4 months ago
        Anonymous

        Can't honestly believe they are worth it, I can just as well put my oven on convection mode for the same effect.

    • 4 months ago
      Anonymous

      I boil mine beforehand.

  6. 4 months ago
    Anonymous

    >Cut into cubes
    >Coat in olive oil, salt, pepper, oregano and a touch of honey
    >Bake until soft then broil for a little bit to caramelize the honey
    Fucking out of this world delicious.

  7. 4 months ago
    Anonymous

    >are a must consume for any lifting man
    If you want extra junk calories, sure.

    • 4 months ago
      Anonymous
  8. 4 months ago
    Anonymous

    I cube them, pan fry them with olive oil, salt, paprika, cayenne pepper, and cinnamon before I add dried fruit and dates to it and then fry them until they're crispy. Sweet and Hispanicy sweet potatoes.

  9. 4 months ago
    Anonymous

    I eat them raw sometimes, they’re like secret carrots the government doesn’t want you to know about. Or cube them and toss them in oil and salt and bake em for like 25 minutes.

  10. 4 months ago
    Anonymous

    >makes your skin literally glow
    I hate any retard who uses this phrase unironically. Skin can't fucking glow, you fucking idiot. Stop saying dumb shit like this. It's not how it works.

    • 4 months ago
      Anonymous

      >ackchually it doesnt LITERALLY glow you fucking idiot

      • 4 months ago
        Anonymous

        Yeah, because it actually fucking doesn't, retard. You're in no position to use a soijak to depict me. I'm the one who should be using a soijak to depict you, since only a soiboy gay would use a phrase like that, you fucking queer. Go back.

    • 4 months ago
      Anonymous

      If you want to get literal and "akshully" about it, then you should know people, as all living beings, do emit their own light.

  11. 4 months ago
    Anonymous

    Literally eat sweet and yellow potatoes all the fucking time. I've ditched the grains for some time.
    Yesterday I had tray baked taters
    >one sweet potato
    >three yellow potatoes
    >third of hokaido pumpkin
    Just cubed and seasoned with smoked paprika, thyme, salt, pepper, lemon juice and olive oil. Currently waiting to give birth to solid log. Can feel it forming.

    • 4 months ago
      Anonymous

      >third of hokaido pumpkin
      I should try this. A mix of baked 'taters and swe'ters is my go-to side dish along with a hefty cabbage salad for whatever meat I'm having.

      • 4 months ago
        Anonymous

        Roasted pumpkin is nice and I like it in season. Usually I roast other root vegetables like carrots, celeriac or parsley roots. Goes well with any roasted meat. Cabbage salad is also one of my staples.

        • 4 months ago
          Anonymous

          Pumpkin is just very rarely used here in my country, so I legit never consider it for anything.
          And cabbage is fucking king. Crunchier than salad, just as good micronutrient-wise, good for your gut health and fills you the fuck up. Just what a shrinking margerine elemental needs.

          • 4 months ago
            Anonymous

            I think it's unusual here as well but many people just growing it on their gardens for fun so I get few of them for free every season.
            Cabbage salad is superb but I discovered that cabbage soup with some other vegetables is also pretty nice. Gonna make it the whole winter.

  12. 4 months ago
    Anonymous

    Two-three apples cut into pieces, and boiled to a porridge with a bit of water.
    One large sweet potato baked for an hour at 200C.
    Diced and fried bacon cubes.

    Mix the applesauce with mashed sweet potato in a 1:1 ratio. Serve with bacon.
    Perfect comfort food for a cold, wet oktober evening.

  13. 4 months ago
    Anonymous

    used to pick these in the fields, fuckin hated that job

  14. 4 months ago
    Anonymous

    Baked sweet potatoes sliced up and with sugar cane honey on top is fucking godly.

    And I'm talking of true sweet potato (greenish ones)

  15. 4 months ago
    Anonymous

    are sweet potatoes a vegetables ?

    i assume they dont have a pesticide problem because they grow under ground?

  16. 4 months ago
    Anonymous

    This shit makes me fart so much otherwise love em

  17. 4 months ago
    Anonymous

    People say these things are good for you but I just can't stand them. The weird softness and sickly sweetness is gross. I'm not usually picky but sweet potatoes are the one thing I will never eat. Honestly I'm feeling a little queasy just thinking about them.

  18. 4 months ago
    Anonymous

    Sweet potatoes are great but I don't really like how sweet they are. Is there a specific cooking method to mitigate that without damaging nutrition?

    • 4 months ago
      Anonymous

      Doubt it
      You can add some Hispanice like cayenne

      • 4 months ago
        Anonymous

        Yeah might be good really Hispanicy.

    • 4 months ago
      Anonymous

      Purple or white ones are less sweet than the orange ones.

      • 4 months ago
        Anonymous

        I think the yellow/white asian cultivars are actually sweeter in flavor and sugar content if you let them ripen a little before baking them. The orange ones are by far the starchiest ones and calling them "sweet" potatoes almost ironic. The purple ones are somewhere in the middle.

        potatoes are originally native to south america

        I was reading HG Wells a breif history of the world and he basically said I'm paraphrasing and modernizing here: THOSE DUMB FUCKING SUN WORSHIPING BEANERS DIDN'T EVEN KNOW THERE WERE POTATOES IN PERU just go south you absolute blood thirsty apes.

  19. 4 months ago
    Anonymous

    Why eat the potato? Just eat the soil

  20. 4 months ago
    Anonymous

    I prefer purple sweet potatoes, but basically yes. Great food.

  21. 4 months ago
    Anonymous

    >makes your skin literally glow

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