I’ve bought “Korean”, “oriental”, and “Japanese” sweet potatoes from various places and tried loads of cooking methods. I keep ending up with the same dry, starchy result that sits like a brick in your stomach! They never come close the satisfying teeth sinking creaminess of the ones I’ve had roasted from a small Korean store. The ones I buy roasted have so much sweetness that they are wet and Caramelized. All the ones I’ve cooked are hard and dry! Please help!!!
by According-Fox5975
9 Comments
Freeze them then roast them
Looks like you used the photo from this article, have you tried?
https://chejorge.com/2021/04/09/frozen-baked-sweet-potato/
it’d help to know how you’re cooking them! i usually just bake them in my toaster oven at 350 for over an hour, depending on size. absolutely no prep, no oil, no poking holes, no wrapping. just straight in the oven and they steam inside the skin and eventually sugars start to seep out.
It’s hard to know without more information about your oven. How are you cooking them?
As others have said, these are super easy. Just lay on a big piece of foil and roast in the oven nice and long. In a pinch I do them in the air fryer, low heat for 45 minutes or so depending on the size.
Are you using high heat? low heat? convection? My mom’s favourite way was to foil wrap and then stick them into the coals of our charcoal bbq and let them cook up after the meats were done. She is super thrifty like that (don’t waste fuel!). So an hour or two after dinner we’d have fire-roasted yams, sooo good. That’s just to point out how easy these are to make, so your situation is super interesting.
Air fryer 400 degrees 1 hour with water in the bottom of the pan. Comes out perfectly every time.
Freeze FIRST. THEN BAKE. Then freeze afterwards if you want, but if you want to creamy, freeze it for at least 5 hrs ahead of time. Bake from frozen.
This has worked 10/10 times.
https://www.seriouseats.com/frozen-roasted-sweet-potato-5210149
Wrap it up in aluminium foil, then chuck it in a fireplace?
*Did a bit more googling into this. Maybe what makes it different is the starch ratio in your said sweet potato. Commonly used kind for baked sweet potato tends to have lower starch ratio than average sweet potato, and have different texture in the outcome.
try to buy beniharuka variety aka 꿀고구마. its starchy easily turns to sugar after 40mins. if you are in Korea, buy 꿀고구마 from late november. harvest begins from sep., but it takes 1~2 months to be fully ripen.
I found this method a while ago on a Korean website, and it uses an air fryer:
30 minutes at 230F, 30 minutes at 320F then flip over and 30 minutes at 375F.
This way mine comes out exactly like the picture you posted.
Damn. A troll on this sub of all places.