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Sweet potatoes are a delicious and nutritious food that can be made into a variety of side dishes. You can easily cook whole sweet potatoes in the oven or peel, cube, and roast them. By following a few simple steps, you'll have a scrumptious side dish in no time!
Ingredients
- Sweet potatoes (as many as you want)
- Olive or vegetable oil (1-3 drops per potato)
- 3 pounds (1.4 kg) of sweet potatoes, peeled and cubed
- 1 ⁄ 4 cup (59 ml) of olive oil
- 2 tsp (10 g) of salt
- ½ tsp (2.5 g) of black pepper
- 2 pounds (0.91 kg) of sweet potatoes
- ⅓ cup (65 g) packed brown sugar
- 3 tbsp (42.6 g) of butter or margarine
- 3 tablespoons (44 ml) of water
- ½ tsp (2.5 g) of salt
- 1 pound (0.45 kg) of sweet potatoes
- ½ cup (55 g) of cornstarch
- 6 tablespoons (89 ml) of club soda
- Canola or vegetable oil for frying
- Salt, to taste
Steps
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Wash the potatoes then pierce them with a fork. Hold the potatoes under running water and use a scrub brush to remove dirt from them. Piercing the potatoes with a fork allows steam to escape from the potato while it is cooking. Stick the tines of the fork about 1 ⁄ 2 inch (1.3 cm) deep into the flesh of the potato. Repeat 6-12 times, making sure to pierce all sides of the potato. You can make as many sweet potatoes as you want. [1] X Research source
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Preheat the oven to 400 °F (204 °C) and oil the outside of the potatoes. Use vegetable or olive oil and lightly coat the outside of each potato. This will help keep the skin moist and smooth. You can put a few drops of oil directly onto the potato and rub it around with your hands. [2] X Research sourceAdvertisement -
Wrap the potatoes loosely in aluminum foil. Wrapping each potato loosely in aluminum foil will help cook the potato evenly. Leave a little space at the ends, rather than wrapping them up tight, to allow steam to escape. [3] X Research source
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Bake the potatoes for 45 minutes. Place the foil-wrapped potatoes directly on the middle rack of your oven. After baking them for 45 minutes, test 1 potato to see if it is done. Carefully remove it with a pot holder, unwrap it, and pierce the skin with a knife. If the knife cuts easily into the potato, it is done. If the potato is still hard, continue cooking it for 5-minute intervals until it is soft. [4] X Research source
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Leave the potatoes in the oven for 15 minutes after baking them. Turn off the oven, but let the potatoes sit on the rack for 10-15 minutes. This ensures that the potatoes will be evenly cooked! Once the time is up, use a potholder to take the potatoes out of the oven, as they will still be very hot. [5] X Research source
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Refrigerate or freeze the leftovers in an airtight container. If you have leftover sweet potatoes, place them in an airtight container such as Tupperware. They'll last in the fridge for 5 days, or you can freeze them for up to 6 months. [6] X Research source
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Peel and cube the potatoes. Use a vegetable peeler or a paring knife to remove the skins from the sweet potatoes. Use a cutting board and a sharp knife to cut each potato in half. Then, cut each half into slices that are 1.5 inches (3.8 cm) thick, and cut each slice into 1.5 in (3.8 cm) cubes. [7] X Research source
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Preheat the oven to 450 °F (232 °C) and place the potatoes on a rimmed baking sheet. Use a rimmed baking sheet so you can toss the potatoes without worrying about them sliding off the sheet. Spread the peeled, cubed potatoes out evenly on the baking sheet. [8] X Research source
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Toss the potatoes with olive oil, salt, and pepper. Drizzle 1 ⁄ 4 cup (59 ml) of olive oil on the potatoes, then toss them around so each piece is evenly coated. Sprinkle 2 teaspoons (10 g) of salt and ½ tsp (2.5 g) of black pepper over the potatoes. Toss them again so they are evenly seasoned. [9] X Research source
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Roast the potatoes for 35-45 minutes, tossing them occasionally. Toss the potatoes every 15 minutes or so to keep them from sticking to the baking sheet and to ensure they are evenly cooked on all sides. The potatoes are done when they are tender and browned. [10] X Research source
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Serve the potatoes and put any leftovers in the fridge for up to 5 days. Carefully remove the baking sheet from the oven and turn off the heat. Serve the potatoes with your favorite entree. If you have leftovers, put them in an airtight container. You can store them in the fridge for up to 5 days. [11] X Research source
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Scrub the potatoes. Hold each potato under running water and use a clean scrub brush to remove dirt and grit from the skins. Take care to get into every nook and cranny with the brush and rinse the potatoes thoroughly. [12] X Research source
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Place the sweet potatoes in a saucepan and cover them with water. You'll need about 6 sweet potatoes, or 2 pounds (0.91 kg). They should be washed, but not peeled. Place them in the bottom of the saucepan then add just enough water to cover them. [13] X Research source
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Heat the potatoes until the water boils, then reduce the heat. Turn the burner to medium-high heat and wait until the water boils. Then, reduce the heat to low. [14] X Research source
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Cover the pan and simmer the potatoes for 25-35 minutes. Covering the pan helps keep the heat and steam in, which cooks the potatoes faster. They are done when you can easily pierce them with a fork. [15] X Research source
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Drain the potatoes, allow them to cool, then remove the skins. Pour the contents of the saucepan carefully into a colander. Let the potatoes cool for 10 minutes or so, then use your hands to slip off the skins. The skins should come off very easily, you just need to pull them away from the potato flesh. [16] X Research source
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Cut the potatoes into 1 ⁄ 2 in (1.3 cm) slices. Use a cutting board and a sharp knife. Cut the potatoes lengthwise into slices that are about 1 ⁄ 2 inch (1.3 cm) thick. Try to make the slices as even and uniform as possible. [17] X Research source
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Put brown sugar, butter, water, and salt in a skillet. A 10 in (25 cm) skillet would work well. Use ⅓ cup (65 g) packed brown sugar, 3 tablespoon (44.4 ml) (42.6 g) of butter or margarine, 3 tablespoons (44 ml) of water, and ½ tsp (2.5 g) of salt. [18] X Research source
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Heat the mixture, stirring constantly, until it is smooth and bubbling. Make sure to stir the brown sugar, butter, water, and salt constantly to combine everything thoroughly. It may take around 10 minutes for the mixture to bubble. [19] X Research source
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Add the potatoes and cook them for another 2-4 minutes. Carefully add the sliced potatoes to the skillet. Gently stir them until they are evenly coated in the butter and sugar mixture. Once they are heated throughout, turn off the burner and serve the candied sweet potatoes. [20] X Research source
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Wash and peel the sweet potatoes. You'll need about 1 pound (0.45 kg) of sweet potatoes, which equates to about 2 large potatoes. Hold each potato under running water and clean away the grit and dirt with a scrub brush. Then, use a paring knife or vegetable peeler to remove the skins from each potato. [21] X Research source
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Preheat the oil to 330–350 °F (166–177 °C). You can use a fryer or a Dutch oven to make these fries. Fill it ¾ full with vegetable or canola oil. How much oil you'll need depends on the size of your fryer or Dutch oven. Just be sure the oil is fresh and heat it to 330–350 °F (166–177 °C). [22] X Research source
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Cut the potatoes into 1 ⁄ 4 inch (0.64 cm) slices. Cut each potato in half lengthwise, then cut each half into 1 ⁄ 4 inch (0.64 cm) slices. Be sure to stabilize your cutting board and use a sharp knife. [23] X Research source
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Rinse and dry the slices. After cutting the sweet potatoes, rinse them off and dry them with paper towels or an old kitchen towel. This helps to remove the starch and makes them crispier once you fry them. [24] X Research source
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Toss the potatoes in a mix of club soda and cornstarch. Put ½ cup (55 g) of cornstarch and 6 tablespoons (89 ml) of club soda in a Ziploc bag. If you don't have club soda, you could use cold water instead. Put the potato slices in the bag and seal it, then shake it up to coat each slice. [25] X Research sourceEXPERT TIPExperienced CookVanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.
Expert Trick : For fries that are fluffy on the inside and crispy on the outside, blanch potatoes in a pot of salted water and then dry and freeze them. When you're ready to eat, coat the fries in cornstarch and fry until golden brown!
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Fry the sweet potatoes for 2-4 minutes. Carefully place a small batch of the sliced and coated sweet potatoes in the fryer or Dutch oven. Cook them for 2-4 minutes or until they get crispy and start to brown. Repeat for the remaining batches. [26] X Research source
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Season the fries with salt, if desired, and serve them. You can season the fries with regular salt, Old Bay seasoning, or even Cajun seasoning. Serve them with your favorite dipping sauce, like ketchup or ranch. If you have leftovers, store them in an airtight container in the fridge for up to 5 days. [27] X Research source
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How Do You Cook Sweet Potatoes?
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QuestionCan I peel sweet potatoes on the day prior to cooking them, and if so, how do I protect them?Community AnswerYou could peel the potatoes, but make sure the potatoes are kept in the fridge, in a container or plate covered in plastic wrap.
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QuestionAre fried sweet potatoes good?Community AnswerYes. Many people think they are, but it is a matter of your own taste.
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QuestionAre sweet potatoes okay to eat for diabetics?Community AnswerYes. Don't be afraid of complex carbohydrates.
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Tips
- If you want to spruce up your presentation and try something new, then you can try making sweet potato noodles.Thanks
- You can also boil sweet potatoes or cook them in the microwave . Boiled sweet potatoes can be pureed and used for a variety of other purposes.Thanks
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Things You'll Need
- Scrub brush
- Oven mitts or pot holders
- Fork (for baking)
- Aluminum foil (for baking)
- Vegetable peeler or paring knife (for roasting and sweet potato fries)
- Rimmed baking sheet (for roasting)
- Cutting board and knife (for roasting, candied sweet potatoes, and fries)
- Saucepan with lid (for candied sweet potatoes)
- Colander (for candied sweet potatoes)
- Skillet (for candied sweet potatoes)
- Spoon or whisk (for candied sweet potatoes)
- Fryer or Dutch oven (for sweet potato fries)
- Paper towels or old kitchen towels (for sweet potato fries)
- Ziploc bag, gallon size (for sweet potato fries)
References
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.realsimple.com/holidays-entertaining/holidays/thanksgiving/how-long-do-sweet-potatoes-last
- ↑ https://www.bonappetit.com/recipe/roasted-sweet-potatoes
- ↑ https://www.bonappetit.com/recipe/roasted-sweet-potatoes
- ↑ https://www.bonappetit.com/recipe/roasted-sweet-potatoes
- ↑ https://www.bonappetit.com/recipe/roasted-sweet-potatoes
- ↑ https://www.realsimple.com/holidays-entertaining/holidays/thanksgiving/how-long-do-sweet-potatoes-last
- ↑ https://www.healingtomato.com/5-tips-for-baking-sweet-potato/
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://www.bettycrocker.com/recipes/classic-candied-sweet-potatoes/4d6a33d3-b89c-49cf-a2aa-11e67acedf53
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
- ↑ https://dinnerthendessert.com/crispy-sweet-potato-fries/
About This Article
Article Summary
X
To cook sweet potatoes in the oven, first preheat your oven to 400 °F (205°C). While your oven is preheating, scrub the sweet potatoes under running water. Then, pierce each sweet potato 6-12 times with a fork and rub olive oil on them. Wrap each potato loosely in aluminum foil and place them directly on the middle rack of your oven. Bake the potatoes for 45 minutes. Let them cool in the oven for an additional 15 minutes before serving. If you have less time, you can also cook sweet potatoes in the microwave! After you scrub and pierce the sweet potatoes with a fork, place them in a microwave-safe bowl. Cook the sweet potatoes for 5-8 minutes, rotating halfway through. Serve and enjoy! To learn how to roast cubed sweet potatoes or make sweet potato fries, scroll down!
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Reader Success Stories
- "I was uncertain how best to cook them, I'd assumed they would be much the same as regular potatoes but I needed confirmation of this. I was glad to note the various alternative ways of cooking sweet potatoes. Thanks." ..." more
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"I was uncertain how best to cook them, I'd assumed they would be much the same as regular potatoes but I needed confirmation of this. I was glad to note the various alternative ways of cooking sweet potatoes. Thanks."
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"The variety of different ways to make sweet potatoes stood out to me, and the simple instructions made it easy to comprehend."
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"Great info and I enjoy the tips! Will bake them and try the brown sugar and spice."
"Inspired a few additions to mix with sweet mash, including the fork-poke method."
"I tried all the methods, but only one worked for me: mashed sweet potato."
