Introduction
If you’ve ever used sweet potatoes in the kitchen, you’ll know they’re much different than standard white potatoes. The skin is rougher, the flesh is more dense, and the flavor is much sweeter. So sweet, in fact, that it can be hard to find a use for them.
Before oiling
While this how-to isn’t featuring any specific recipe, it will show you how to roast whole sweet potatoes in an oven. That way, you’ll be able to consistently scavenge the sweet orange flesh for a variety of uses and recipes.
Ingredients You’ll Need to Roast Them
In this case, you’ll just need the sweet potatoes and some oil.
The instructions call for two medium potatoes, but you can of course make additional ones. You’ll also want to use an oil with a high smoke point, like vegetable oil.
After oiling
Why You Should Make Them
Sweet potatoes have an interesting appearance and flavor, and are quite healthy as well.
The orange color can look very nice under the right conditions – especially when paired with other vibrant colors. The flavor is quite unique and pleasant (if you don’t mind a sweet ingredient in savory recipes).
Foil Or No Foil?
When baking sweet potatoes, they tend to burst and leave a sticky residue behind. This residue usually burns on the pan, making it difficult to clean off. For this reason, I recommend baking the potatoes on either foil or parchment paper.
A Potato Poking Predicament
Nearly all recipes about roasting whole sweet potatoes have you poking them with a knife/fork. Apparently, this minimizes the chance of them exploding in the oven.
I’ve never done this, and have never had exploded potatoes. However, since it’s such a widespread recommendation around a (hopefully legitimate) concern, I’m recommending you poke them with a fork – just in case.
After the oven
Why the Oil?
I oil my potatoes when roasting since I think it helps the roasting process by transferring heat more effectively. It also just looks better than having dry, sad-looking potatoes after baking.
What to Do With Sweet Potato
After roasting, you’ll be left with the soft flesh and dry, possibly crispy skins. The flesh has many possible uses, including mashed sweet potato and filling for sweet potato pie.
The skins are less versatile, but still have their uses. You can eat them as-is, or use them for something like potato skins. You can also use both the skin and flesh for twice-baked sweet potatoes.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts and steps for roasting sweet potatoes in an oven. If you like this how-to, consider following me on WordPress or Pinterest.
For another great oven-baked vegetable, check out how to make cauliflower buffalo wings.
Ingredients
2 medium sweet potatoes, washed and dried*
1 Tbsp vegetable oil, 15 grams
Preparation
Poke each potato with a fork, cover each in 1/2 Tbsp of oil and place on a lined baking sheet**. Bake at 400 f (204 c) for 35-45 minutes or until fully tender.
Let cool slightly before removing the skins. Also be careful of steam that may be trapped underneath the skin.
Notes
* I recommend not peeling the potatoes. Not only are they difficult to peel, but the skin helps keep the flesh from drying out.
** I recommend using either foil or parchment paper.
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