We eat them some times. They take about 2 hours to cook roasted.
I like to peel and slice them into thin rounds and fry them in a skillet in a little coconut oil. No seasoning at all. Makes them very sweet.
We cook a bunch and freeze them in the skin, just throw them in a plastic freezer bag. They keep well like that.
We can get all we want, just ask the farmer if he cares after the mexicans go over the field. Most don't care.
