Sweet Potato Skins : AskCulinary


I’m trying a savory mashed sweet potato recipe. I have like eight pounds of these monsters and the recipe calls to peel them. Normally, I’d do it, but this time I don’t want to throw out the peels, because I’m making this batch for meal prep (shout-out to r/gainit) and I want to preserve all possible nutrient content. Is there something I can do to the peels to soften them up and incorporate them into the mash?



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