Q: Recently, I've gotten over my fear of sweet potatoes and learned that I really do enjoy them. However, my big problem is cutting them into the 1/2-inch cubes that so many recipes call for. Do you have any suggestions on the best way to do this?
I'm always afraid my blade is going to go wayward and I'll be stuck with a run to the hospital instead of delicious sweet potato hash.
Sent by Ana
Editor: Ana, my best tip is to make sure your knife is sharp. A properly sharpened knife will easily cut into the sweet potato rather than slip off the side. Here are a few more tips for safely cutting hard vegetables:
• How To Keep All Your Fingers Intact During Root Vegetable Season
Readers, do you have any advice for safely cutting sweet potatoes?
Related: How to Cut a Butternut Squash
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A really BIG sharp knife, so you can push down on it with both hands.
Kitchen Aid food processor--so quick....and safe! Just need to wash it when you're done.
After a the first initial cut with a very sharp knife, always put the cut side down on the cutting board so you have a steady surface.
I second the "BIG sharp knife." I've just got a heavy meat cleaver lately and that has been working well for that sort of shopping. Works well too for chopping chocolate.
Make sure you're using a good quality SHARP knife. Dull knives slip, as others have said. A sharp knife is a safe knife.
But most of all, stop being afraid of it. If you're afraid of using your knife and afraid you're going to cut yourself, you make small weak movements which won't cut into the potato and will cause the knife to slip, even if it is sharp. You can't be wishy washy about cutting sweet potatoes and squash and hard root veggies. You have to use your knife properly and with authority.
Make sure you have a SHARP knife and a cutting board that won't slip. The kitchn ran a few segments a while back on how to sharpen your knives, and how to know if they are sharp enough.
I use an 8in+ knife that my boyfriend sharpens at least once a month. Then, like others have said, I hack away with confidence - using a big, sharp knife with confident forward-moving strokes should break down the potato no problem.
I actually run into my issues with butternut squashes (and usually walk away with at the very least a sore arm). But if you knife does get stuck, pull it out and try it again in the same place, that usually opens up the cut enough that the next time I can finish it.
Aside from the previous suggestions I would add to place a moist towel/wash cloth under your cutting board so it doesnt slip around. I have a nice sharp Wusthof I use but I think the best thing is to have a solid knife where the blade and tang are made from one piece of thick steel. If your knife blade bends or has a plastic handle, dont use! Have a bowl ready to put your cubes in so you have plenty of work room.
1*. Cut in half longways
2. Place on half cut side down, slice longways into 1/2 inch stripes (or whatever width youre going for) then take half that pile and turn it on its side and slice again (now you have 1/2 inch x 1/2 inch strips), then do the other half of your stripe pile.
3. Now cut into cubes! Bam, half your potato is done. Place little cubes in bowl off to the side.
4. Repeat steps 2 and 3 with the other half of the sweet potato.
*If you have a giant potato, cut about a half inch slice off the bottom longways, then use that as your stable surface to commence the cutting.
Enjoy delicious sweet potato things.
cut it in half so that each half stands on end on a flat surface, then cut vertically into slabs, then work from there.
I have the same problem. I've heard that you can microwave (or bake, I guess) the offending vegetable briefly and in theory that's supposed to soften it enough to cut. I haven't tried it yet, though. Definitely have a huge scar on my left index finger from cutting a butternut squash. Be safe!
Does anyone have suggestions about how to make non-soggy non-limp sweet-potato fries?
i do the cut in half method to stabilize too, then go at it. Buy a knife sharpener at ikea, i got mine for $4 and it works ok. Also make sure you are practicing general knife safety, work at a comfortable pace and curl your fingers in, much less likely to chop something off that way.
@51desks - i have found a super light coating of egg whites gives you a realllly good crunchy sweet potato fry. See this link for details:
http://www.peanutbutterandpeppers.com/2012/05/09/sugar-free-jalapeno-ketchup-crispy-sweet-potato-fries/
be ready to eat them immediatly, they soggy up fast. it is a bit of a fuss but usually for me they are a side with a simple meal like a burger or something so i dont mind.
I've never in my life cubed a raw sweet potato. One attempt was enough. They get tossed in the oven (if it's already heated up) or the microwave first. Easily cubed & no trip to the ER.