One of my favorite simple recipes is the steamed sweet potato. I feel like most often sweet potatoes are mashed, or roasted, or covered in marshmallows and brown sugar, and all of those things are great, but I feel that the flavor and texture of the sweet potato is best exemplified in this preparation. I first had this at the Tao of Tea in Portland, OR, a specialty store and teahouse on Belmont Ave. that takes tea to another dimension. I owe them a tip of the hat for the introduction.
I bought a rice steamer at a yard sale the other day, and it came with a vegetable steamer basket. I used to have a set of those cumbersome bamboo baskets that you would set over a simmering pot of water, until my girlfriend managed to set the lid on fire. I guess it turned out to be a blessing in disguise, because now we have this new steaming unit, which is highly preferable. In any case, here is the steamed sweet potato preparation:
Peal, slice in half length-wise, and steam the sweet potatoes. It should take around 20 to 30 minutes depending on how big they are. Pierce with a knife to test for doneness. Chop up a few sprigs of cilantro, and slice a few wedges of lime. Once the potato halves are done steaming, plate and sprinkle with the chopped cilantro, a little Fleur de Sel (fancy salt–kosher salt is fine, also, but you want a lager grain salt is all), and finally squeeze some lime juice over the top. Done and delicious!