by Christa Upton
Recipe 21 with the Solar Hot Pot
Sun Sweet Potatoes
9:45 am—3 T. butter—put into Hot Pot, set up facing the sun, set timer for 15 minutes.
1 large can (40 oz.) sweet potatoes (drain some or all of the juice depending on how “juicy” you like your potatoes; keep in mind that more liquid will slow down the heating)
1/2 c. brown sugar (stir sugar into juices or sprinkle on potatoes)
10:00 am—Carefully add all to Hot Pot (I had trouble with splashing the butter with the heavy potatoes); set timer for one hour.
11:00 am—Adjust to sun, set timer for 30-60 minutes.
At noon, the sweet potatoes will be hitting the 2 hour mark. If they did not get above 150 degrees Fahrenheit, they need to be eaten right away (leftovers chilled immediately).
More cooking will “candy” the potatoes more, but all you really “need” is to heat it all up to be pleasantly warm.
I think it’s cool how you can see the reflection of the Pot and food in the aluminum reflective panels. (smile)
Not sure it can get much easier than that recipe. (smile) Even if you do have the use of an oven or crock pot, this is great in the summer because it won’t heat up the house (and tastes better than sweet potatoes warmed in the microwave, IMHO! Probably healthier, too.) And despite all that butter and sugar, they still have some good nutrients and fiber. (smile)
Planning garlic lentils for the weekend; look for that recipe next week! (smile)
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