Well, it's official - I'm going to stay well away from sweet potatoes from now. I cant say as I liked them excessively at any point, but I'm pretty sure that I wont be cooking THAT particular vegetable at home in a hurry.
First I thought I'd try making sweet potato crisps in the oven. Bad idea. The slices went soggy and soft, never quite making the transition to a crisp texture - and those few slices which escaped that fate merely went on to suffer another, ending up pretty much inedibly browned. *sigh* I guess I was lulled into a slight complacence by the success of the previous oven-crisp efforts with cassava and yam.
Anyway, I still had about 4 medium sweet potatoes left after the crisp disaster. So I decided to make halwa with them. I decided not to bother with looking up any recipe for sweet potato halwa - bad call, once again. I grated them, put them into a large quantity of milk and boiled the whole thing with 1/2 cup sugar till it reduced down to a pale orange mush. It was NOT appetising to look at ("pre-digested" comes to mind; so does "regurgitated"), so I tried to rescue the sad excuse for halwa by adding some condensed milk. Still no good.
Then I tried garnishing it with toasted flaked almonds and golden sultanas. Worse effect still, whether to look at or to eat (I tried a somewhat squeamish spoonful, so I know.)
The texture of the cooked grated sweet potatoes was soft and squidgy - like baby food, perhaps, and over-sweet (maybe the condensed milk was a bad idea). It was probably my own damn fault for cooking the sweet potatoes for so long - and it probably took that long to reduce down because there was probably way too much milk in the first place... in any case, I'm afraid my halwa experiment ended in the bin. Nothing to salvage there.
Oh well, nobody ever said that every cooking attempt would turn out perfect.
I'm in two minds whether or not to post pictures of my disastrous attempts with sweet potatoes... should I, shouldnt I? Jury's still out.