NEVER Boil Your Sweet Potatoes Again — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Pull the can of "yams" out of your pantry. Those potatoes were cooked in water and packed in sugar water, and every pie recipe that says "or use one can, drained" starts you right there. The ones that say peel, cube, and boil do the same thing to you, one step slower. My mother Ada put seven sweet potato pies on the table in November of 1958, the week my daddy shipped calves. Twelve men, three days running. Not one of those potatoes ever saw boiling water. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time. In this one: why a YAM isn't a yam. Why a raw sweet potato NEVER goes in the refrigerator, and the hard lumps it leaves in your pie. Why the skin is the pot, and boiling sends your sugar down the drain. The dark syrup on the foil most folks throw away. Getting the strings out. Tasting BEFORE the sugar goes in. The wobble, the 175°, and why the crack means you cooked it too long. And the eighth piece, Roy's: the COLD OVEN. A sweet potato makes its own sugar if you give it time. Boiling doesn't give it time. Did your mother boil her sweet potatoes or bake them whole? Tell me who made the pie in your house and what county they made it in. I read every one.