You can leave the skin on the squash because it will get soft in the oven; you must
completely skin the potatoes.
Not exact matches
Peel
skin off sweet
potatoes using your hands (and a table knife, if it helps), then puree with the bourbon in a blender or food processor until
completely smooth.
They won't be
completely smooth because of the
potato skins.
When the sweet
potatoes are
completely cooked, remove them from the oven (don't turn it off though, you'll need to use it again later) and let them cool for a few minutes until you can safely handle them, then either peel them by pulling gently on the
skin or scoop the flesh out with a spoon.
Switching to Fish and Sweet
potato has most definitely reduced, if not
completely cleared up their
skin issues.
Serve with two vegetables such as sautéed rapini, and split in half a roasted acorn squash in its
skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a fabulous serving of my mashed, whipped
potatoes (swirl in a little horseradish cream for an additional gourmet touch, or for a
completely different taste, stir in a little Petite Maison white truffle Dijon).