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How to roast a sweet potato

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.

5. Slice the sweet potatoes into equal sized pieces. Thick slices are more common, but you can slice them to your liking. The most important thing is to have them the same size, then they'll cook evenly and you'll have an easier time eating them.
Smaller cubes will be more caramelized, and thinner slices will be crispy if you cook them longer at a lower temperature.
6. Put the potatoes in a large bowl, drizzle with oil and add the seasonings. Stir to make sure the pieces are evenly coated. This will prevent discoloration, as sweet potatoes oxidize on contact with air like apples or regular potatoes. A white liquid may also come out of it. This is good, but an indication that it will soon begin to change color.
7. Place in a baking dish and roast for 35-40 minutes. After 15 minutes, flip and reposition the mold so that the potatoes bake evenly.
8. Serve, bon appétit! Serve warm with other dishes.
Season the sweet potatoes. Add the following seasonings:
1 clove of minced garlic.
1 teaspoon of mixed dried herbs (thyme and rosemary in particular).
Spices, such as cinnamon or allspice, to taste.
zest and juice of 1 orange (based on 4 servings).
Salt and pepper just before serving.
If using additional sweeteners such as honey, brown sugar, sweet chili sauce and similar glazes or palm sugar, lower temperature and check more often to make sure sugar does not burn.
1 tablespoon balsamic vinegar (or salad dressing), salt and pepper, add before serving.
Chopped fresh parsley or basil, chili peppers and a little lemon juice.
You can serve sweet potatoes like this, or you can use them in the following ways:
Add mashed potatoes to soups, bread dough, and muffins.
Use as a filling for other vegetables or chicken.
Serve with gravy or stews.
Use cold or warm in salads.

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