I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to just let the sweet potatoes cook to get them to disintegrate, or is there some other step to this that will make them "melt" into the sauce?
How to make sweet potatoes disintegrate in stew
currystewssweet-potatoes
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Best Answer
This depends a bit on the kind of result you are aiming for, generally speaking most people struggle to keep their sweet potatoes "in shape" and prevent disintegrating: