HOW TO BAKE SWEET POTATO
A simple, hands-off method for bake sweet potatoes until they’re ultra soft, naturally sweet, and syrupy. Bake them whole and low and slow keeps the flesh moist and creamy, making them easy to use in both sweet and savory recipes.
Servings: 1 sweet potato
Equipment
- foil
Ingredients
- 1 Sweet Potato
Instructions
- DO NOT PEEL.
- Wrap the whole sweet potato in foil. This is important. Wrapping the sweet potato saves all the sweetness that we need.
- Bake in preheated oven at 160c (350f) for 90 minutes.
- Turn off oven and keep it in there, warm, for a further 60 minutes. Remove the foil and check the texture, most be moist and soft.
- When you cut it open, you should see natural syrup and a creamy texture. The skin mus be easy to remove,.
Notes
These tips help you get the best texture and flavor when baking sweet potatoes using this method.
– Do not peel the sweet potato before baking. The skin helps retain moisture and keeps the flesh soft and creamy.
– Baking low and slow is key. Higher temperatures can dry out the outside before the inside is fully tender.
– Leaving the sweet potato in the warm oven after baking helps it become extra soft and naturally syrupy.
– Once baked, the skin peels off easily, and the sweet potato can be mashed, blended, or stored for later use.
– Baking low and slow is key. Higher temperatures can dry out the outside before the inside is fully tender.
– Leaving the sweet potato in the warm oven after baking helps it become extra soft and naturally syrupy.
– Once baked, the skin peels off easily, and the sweet potato can be mashed, blended, or stored for later use.
Nutrition
Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg