* To cook potatoes, place whole potatoes separately in Dutch ovens or large saucepans; cover with water. Bring to a boil. Reduce heat; simmer until tender. Simmer red potatoes 20 to 25 minutes; simmer sweet potatoes 30 to 35 minutes. Drain; rinse with cold water.
SWEET POTATOES Sweet potatoes are not really potatoes at all-but are the edible roots of a plant that belongs to the morning glory family. There are two types of sweet potatoes available:
• Moist sweet potatoes, sometimes referred to as yams, have bright orange-colored flesh and dark orange or brown skin. They are sweet and soft when cooked.
• Dry sweet potatoes have pale yellow flesh and light-colored skin. They are dry and slightly mealy when cooked.
Purchase sweet potatoes that are small to medium-sized with smooth, unblemished skin. Store them in a cool, dark place for up to two weeks. Do not refrigerate sweet potatoes because cold temperatures will cause decay and discoloration that may not show up until after cooking.