![]() I typically test the sweet potatoes for doneness around 30 minutes just in case. This method is the roasting method since we cook it in the oven at a high temperature at 400 ☏ (any temperature below 375 ☏ means you are baking).Īfter cleaning the sweet potato under running water, pierce it about five times with a fork and place it directly on the oven racks, and roast for anywhere between 40 to 60 minutes based on the type of oven and the size of the sweet potato. For this recipe, I am roasting satsuma-imo sweet potatoes that caramelize slightly on the skin as it cooks. What’s great about using these denser and starchier sweet potatoes is that they cook to a creamy consistency and can be roasted at high temperatures. I’ve actually seen Okinawan purple sweet potatoes mislabeled at a grocery store as purple yams (most likely to try to appease customers looking for ube), so it’s wise to know that Japanese purple sweet potatoes differ from yams in general. However, in America there are many grocery stores that mislabel yams and sweet potatoes so that’s where the confusion comes from. True yams have scaly brown skin and white centers that aren’t as sweet in taste as sweet potatoes. It’s important to note that Japanese sweet potatoes differ from Japanese yams (or yams in general) because yams are tubers that originate from Asian and African countries. They are just as dense and creamy as other Japanese sweet potatoes.
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