Ingredients:

  • 4 medium Orange-Fleshed Sweet Potatoes (approx. 750 grams)
  • Cold Water (enough to cover potatoes by 1 inch, approx. 2 Litres)
  • 1 Tablespoon Coarse Sea Salt
  • 1 Tablespoon Unsalted Butter (optional, for serving)
  • Freshly Ground Black Pepper (optional, to taste)

Instructions:

  1. Thoroughly scrub the sweet potatoes under cold running water. Pat them dry. For a smoother texture (e.g., if mashing), peel the potatoes entirely. If using them for salad or a chunky side, you may leave the skin on for texture and nutrients.
  2. Cut the sweet potatoes into roughly 1-inch (2.5 cm) cubes. Ensure the pieces are uniform in size to guarantee even cooking.
  3. Place the diced sweet potatoes into a large pot. Pour in enough cold water to cover the potatoes by at least 1 inch (2.5 cm). Add the generous measure of sea salt.
  4. Place the pot over high heat and bring the water to a rolling, vigorous boil.
  5. Once boiling furiously, reduce the heat slightly to maintain a steady, robust simmer. Cook uncovered.
  6. After 15 minutes, check the potatoes by piercing a piece with a fork or thin skewer. The piece should slide off easily with no resistance. If there is resistance, continue cooking and check every 2 minutes, until tender.
  7. Remove the pot from the heat and immediately pour the contents into a sturdy colander in the sink.
  8. Return the drained potatoes to the empty, hot saucepan. Place the pan back on the hob over very low heat for 30–60 seconds, gently shaking the pan occasionally. This step evaporates the remaining surface moisture, preventing a watery result.
  9. Serve immediately, either plain or dressed simply with butter and black pepper for a delicious, straightforward side dish.