Sweet potatoes how to cook – Read following post and you are gonna know how.
Cooking sweet potatoes is no big deal if you know some basic cooking tips. First you should know about the nature of the sweet potatoes and the conditions at which it can be cooked to an optimum level. So first learn about this special kind of potatoes. They will not be so good if stored in a refrigerator so never store them under cooler temperature unless you cook them.
You should also know about the kind of tool to use to cut them. If you employ a carbon knife then you will end up with blackened sweet potatoes because of the carbon. So always use the stainless-steel knife so that it does not affect the potatoes. Use mineralized water so that you will not lose the sweetness of the potatoes. Always keep in mind that using a clean and mineralized water make sure that you get to cook them to the right degree.
Before starting to cook make sure that you have cleaned the sweet potatoes well and dirt-free. Never try to cut them into pieces to cook faster because such a practice will dilute the sweetness of the sweet potatoes. So always try to cook them as a whole piece. Do not try to remove the skin of the sweet potatoes before cooking because once again the water will diminish its sweetness.
Cook them at a temperature around 375 degrees Fahrenheit for about thirty-five to forty-five minutes. Now after cooking at the specified temperature give it some time to cool down. Once it cools down to normal temperature you can peel down the skin and start enjoying it.
Mind that both dark and yellow colored sweet potatoes can be employed in any of the recipes interchangeably. The cooking of both these can be done as said earlier and you do not have to alter the cooking conditions. Do not overcook them for it will degrade.
Sweet potatoes how long to bake- sweet potatoes roasted
1. Par boil!
Par-boil the potatoes first. Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. Once the pot is boiling, boil for about 4 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then clamp on the lid and shake the potatoes about until the edges have slightly bruised and fluffed up. This is what will absorb the hot oil to make a crisp surface as the potato roasts. Leave the lid off now so they dry a little, until the oil is ready.
2. Pre heat your oven.
Heat the oil first. In a roasting pan, that is large enough to take the potatoes in a single layer, put enough olive oil or vegetable and olive oil mixed, to cover the bottom with ease. The potatoes mustn’t be bathing in the oil, so keep it less than ½ cm/ ¼ inch deep. Put the tray into the hot oven (200C/400F) for 10 minutes before the potatoes need to go in. Once the oil is hot, put the potatoes in so they sizzle and toss them.so they are coated all over, then return the tray to the oven to roast. The potatoes can be turned two- or three-times during cooking.
3. Timing is everything.
The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 ¼ to 1 ½ hours at 200C / 400F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven. If people are late the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I’d just get on and eat them without the latecomers!
4. And last but not least, the Temperature!
The hottest part of the oven for the potatoes. Juggling roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can bask in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to max and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.
Once you have perfected your roast potatoes another problem arises – you can never make enough of them. I now allow five per person in our family!
How to cook sweet potatoes- smashed sweet potatoes
So just how can you get the most flavors out of boiled potatoes? Potatoes are rich in nutrients and nutrients mean flavor. Nutrients, though, dissolve in water and this is why what little flavor there may be in your boiled potatoes can be saved by following a few little tips. Don’t soak the potatoes; instead, scrub them under running water. Don’t peel them because most of the potato’s nutrients are just under the skin. If the potatoes are new and relatively fresh the skin is quite edible. If the skin is old peel it away while holding the hot potato in a dishcloth.
Merely cover the potatoes with water, add a generous pinch of salt, bring the water to the boil and then simmer gently until the potatoes are cooked, depending on the size of the potatoes. Remember that the more potatoes there are in the pot the longer the cooking will take. I always partially cover potatoes but this is personal preference; it doesn’t seem to affect either flavor or length of cooking. New potatoes should be put into boiling water, old potatoes brought to the boil in the water. Old, warty potatoes, should you have no other, must be peeled and soaked in cold water for an hour, then put into boiling water and boiled fast for 30 minutes. They are then drained, and the best thing to do with them is to mash them.
Old potatoes are prone to discolor after cooking, but this can be avoided by adding lemon peel to the cooking water: that keeps them white. All boiled potatoes should be drained carefully. If they need to be kept waiting, cover them with a clean tea cloth instead of the lid of the serving dish. This absorbs the moisture and results in dry and floury, instead of sodden, potatoes.
Try cooking in stock rather than water; it will enrich the potatoes’ flavor.