Roasted Sweet Potatoes With Miso Butter and Maple Recipe (2024)

FAQs

What is the best tasting sweet potato? ›

The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.

The science behind using frozen sweet potatoes

“Freezing sweet potatoes before baking them results in a nice and charred exterior and the most fluffy inside, because freezing the potatoes allows their interior flesh to macerate from the inside out,” says Chin. (FYI, “macerate” is the chef word for soften.)

You can grill, smash, bake, mash and even air-fry them. Along with those cooking methods, one of the healthiest ways to cook sweet potatoes is to roast them. The best technique for roasting vegetables is to roast them at higher temperatures so that the natural sugars caramelize.

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

China currently accounts for more than half of the total global sweet potato output at 70,963,630 metric tons annually. This is due to the rich production yield of up to 30 tons per hectare. It is also treated as a catch crop.

Sweet Potato Guide. There are five main types of sweet potato that are commonly consumed today—Garnet, Hannah, Japanese, Jewel, and Purple Stoke. While all are delicious, each variety has its own distinct flavor and texture that lends itself to a variety of cooking applications.

If you freeze them without cooking them first, they're likely to get freezer burn and develop an unpleasant texture. 2. Try blanching your potatoes to save prep time. If you need to quickly prepare sweet potatoes for the freezer, try blanching them.

The simple answer is yes! Sweet potatoes can be frozen raw, baked, boiled, or even mashed. However, keep in mind that raw frozen sweet potatoes are likely to get freezer burn, so try to cook them in some way first.

You can store baked sweet potatoes or cooked yams in the freezer. Sweet potatoes have a long shelf life, however if you're looking to increase their longevity you may want to look into storing them into your fridge or freezer. While deciding where to store sweet potatoes keep in mind whether they're raw or cooked.

For something smoky, tangy, and nicely salty, smear some plain Greek yogurt on your sweet potato, then layer with smoked fish, scallions, and briny capers. Roast whatever mushrooms you have until crispy. Thin some tahini, adding a little yogurt for creaminess. Or mix hummus and yogurt, and spread on your potato.

What's the healthiest way to eat a sweet potato? ›

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Recipe Tips

Don't forget to poke: Poking holes in the sweet potatoes is crucial. It allows steam to escape, ensuring the insides become perfectly soft while preventing any oven mishaps from over-pressurized potatoes. Oil evenly: When rubbing oil onto the potatoes, make sure it's evenly distributed.

Wrapping a potato in foil prior to baking traps the potato's natural moisture, steaming instead of baking it. This results is a soggy baked potato, not the light fluffy Idaho Baker that most people prefer.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Satsuma-Imo (AKA Japanese Sweet Potatoes)

Satsuma-Imo have similar reddish-purple skin to Garnets but have a light yellow interior. Their dry, russet potato-like flesh is incredibly sweet and more starchy than other sweet potatoes.

Yukon Gold Potatoes

We use Yukon Golds in Our Favorite Mashed Potatoes recipe not only because of that waxy-starchy texture, but also because of their rich, buttery flavor that creates a creamy, luscious result. Their thinner skins can be left on or peeled to play up their creaminess even more.

White sweet potatoes may have higher levels of some minerals, such as potassium and magnesium. Red sweet potatoes tend to be sweeter than white sweet potatoes, with a slightly more intense flavor. White sweet potatoes have a milder flavor and may be slightly less sweet.

The white sweet potato has a slightly more crumbly and dry texture than an orange sweet potato and a slightly less sweet flavor. White sweet potatoes won't have as much beta carotene content, but they're still a good choice nutritionally.