Ingredients:
250 g sweet potatoes for one large serving
1 tablespoon oil
1. Choose a roasting mold and have your equipment ready. If you have a good non-stick baking dish or metal skillet, fine. If food often sticks to your baking mold, line it with parchment paper so the potatoes are easy to prepare for serving. Sweet potatoes have a lot of sugar and water, so they stick to dishes easily.
Try to choose a baking dish large enough to allow hot air to circulate freely around the potatoes (there should be about 1 cm between the pieces). If the potatoes lie too tightly, they may remain soggy or cook unevenly, and if the distance between the pieces is too big, they will be dry and tough.
2. Preheat the oven to 180ºC.
3. Prepare the seasoning, if desired.
4. Prepare the sweet potatoes. You can peel them or cook them in their skin.
If you wish, peel the sweet potatoes. This is easier to do with a U-shaped knife rather than a regular potato peeler, as it can easily slide off if you push too hard.
If you decide to cook raw sweet potatoes, wash them thoroughly. The peel has its own flavor and you can make crispy potatoes, but if you plan to mashed potato them or add them to soup, peeling them is recommended.
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