Ingredients:

  • 2 lbs sweet potatoes, Garnet or Jewel varieties
  • 1 tbsp sea salt
  • 2 cloves garlic, smashed
  • 1 sprig fresh rosemary
  • 1 tsp black peppercorns

Instructions:

  1. Scrub 2 lbs sweet potatoes. Use a vegetable brush under cold running water to remove any dirt or debris from the skin.
  2. Place potatoes in a pot. Arrange them in a single layer if possible so they cook at the same rate.
  3. Add 1 tbsp sea salt. Sprinkle this directly over the potatoes along with the smashed garlic, rosemary, and peppercorns.
  4. Cover with cold water. Fill the pot until the water sits about 1 inch above the top of the potatoes.
  5. Boil then simmer. Bring the water to a rolling boil over high heat, then immediately drop it to a medium low simmer.
  6. Simmer for 20 to 30 minutes until a knife slides in with zero resistance.
  7. Test the doneness. Check the thickest part of the largest potato; it should feel soft like butter.
  8. Drain the liquid. Carefully pour the contents into a colander, discarding the aromatics and peppercorns.
  9. Return the drained potatoes to the hot pot for 2 minutes off the heat. Watch for the surface moisture to vanish.
  10. Peel and serve. If you boiled them whole, the skins should now slip off easily with just a gentle tug.