![]() ![]() Alternatively, microwave the sweet potato for about 30 seconds, flipping halfway to ensure even heating. ![]() If freezing overnight, let the sweet potatoes thaw for about 10 minutes at room temperature before enjoying. (Note: Letting the baked sweet potatoes cool completely prevents condensation in the freezer bags.) Alternatively, you can freeze them uncovered without cooling, then pack them in bags later. This will get you the perfect ice cream-like texture. The best way to freeze sweet potatoes is to first blanch them for 8 to 10 minutes before freezing them in an airtight, freezer-proof container for up to 6 months. Once the sweet potatoes have cooled completely, pack them in a freezer-safe bag and freeze for about 4 hours. (Note: You can enjoy some hot and freeze the rest.) 3. Once the sweet potatoes are at your desired doneness, take them out of the oven and let them rest on a wire rack. The kitchen should smell distinctly of dark caramel. The way to tell when they're done is by poking and tapping the skin: it should feel hardened and almost completely separate from the flesh, creating a hollow sound. The baking process will take 40-80 minutes, depending on the size and shape of your sweet potatoes. Place sweet potatoes directly on the oven rack and let bake. Brush and wash the sweet potatoes very well, then dry completely. You may also want to place a sheet pan on the rack below to catch any sugar drippings. Preheat the oven to 450 F with convection on, if available. They also should not be sprouting, as that process tends to reduce sugar content. The ideal weight will be 10 to 14 ounces. The ideal shape will be long, slender sweet potatoes that are not too round or too big. Sugar content is pivotal so do not use starchy varieties like the Okinawan sweet potato (purple flesh). I've tried many sweet potato varieties and found the best results with Japanese sweet potatoes (the reddish color skin, pale-yellow flesh variety also known as satsumaimo). For this recipe, I recommend using Taiwanese, Japanese or Korean sweet potatoes. You want to have enough space between each sweet potato for hot air to circulate.ĭifferent varieties of sweet potato contain different amounts of sugar content - choosing the correct one is key. For small toaster ovens, I recommend 3 to 5 sweet potatoes at once. Technique tips: Depending on the size of your oven, you can bake as many as 12 sweet potatoes at once. But oddly enough, they are some of the best sweet potatoes you've ever had. In Taiwan, these are so commonplace, you'll find them packaged in plastic bags at convenience stores. That's right: The sweet potatoes here are exactly as it sounds - baked then frozen. Summer in Taiwan is only bearable with this: a caramelly, sweet, custardy, cold sweet potato.
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