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STEAMED SWEET POTATOES

Ingredients:

  • Sweet Potatoes, 1 to 2 (scrubbed clean)
  • Hot Boiling Water

Tools:

  • Plate, 1
  • Steaming Rack, 1 

Instructions:

  1. Place steaming rack into the Thermos® Shuttle Chef® inner pot, and fill the inner pot with water, up to the height of the steaming rack.
  2. Place the plate onto the steaming rack, and sweet potatoes in the plate.
  3. Bring the inner pot to a boil and transfer it to the Shuttle Chef® outer pot. Let it sit aside for 4 to 5 hours.


Notes:

  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® RPE-3000.
  • The sweet potatoes can be kept in the Shuttle Chef® for up to 10 hours. You can prepare them the night before and have it piping hot for breakfast the next day. 
  • The steaming rack, plate, and sweet potatoes have to fit well into the Shuttle Chef® inner pot when the lid closed.
  • You may not cut the sweet potatoes if they fit well when the lid closed. 
  • If you need to cut the sweet potatoes, it is recommended to cut them about the same size for even steaming.

 

Main photo courtesy of cuisinebank.com. 
Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.

SAKURA MOCHI

Ingredients   (serves 10)

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