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best way to bake a sweet potato in the oven

l
LA Sep 22, 2004 03:46 PM

to foil or not to foil? what temp is best? and for how long? I know that it depends on the oven, but general recs would be very much appreciated!

  1. d
    DoloresW Dec 16, 2013 07:49 AM

    Using aluminum foil seems wasteful to me, and may be toxic, so after washing the sweet potatoes and piercing them to let out steam, I oil them with coconut oil (olive oil would work just as well), and they come out with delicious soft skin.

    1 Reply
    1. re: DoloresW
      coll Dec 16, 2013 09:11 AM

      I coat them with bacon fat myself. But sweet potatoes, I don't eat the skin, unlike regular potatoes.

    2. a
      ameristar Nov 18, 2013 01:00 PM

      I yam what I yam

      1. x
        xebob Sep 26, 2013 05:17 PM

        The exact temp or time does not matter so much as simply covering them with foil when you bake them. My potatoes always came out dry and tough until I learned that simple trick. Just tearing off some foil and laying on top works just fine.

        1. r
          rasputina Aug 18, 2013 11:59 AM

          Turn on oven, get out sheet pan, place sweet potatoes on it. Put pan in oven. Cook.

          1. monavano Aug 17, 2013 03:03 PM

            I precook my potatoes in the microwave until almost cooked through, then transfer into 425 oven for about 10-15 minutes. Definitely us foil under, as sweep potatoes will ooze. And, never microwave with a kitchen towel under because the sap can catch on fire.
            Yep, did that once.

            1. Avocadess Aug 17, 2013 02:54 PM

              I would not use aluminum foil -- who wants aluminum seeping into their food? What I do is put a thin layer of water on the bottom of a baking pan (I use a casserole type dish) and set the yam(s) in that for cooking. That way if there is any leaking it's still easy to clean up, and keeps the yam from getting dry while cooking. (That's my logic anyhow.)

              1. k
                kathymn Nov 22, 2012 03:39 AM

                Just pulled mine out of the oven. Wash/scrub your sweet potatoes. Dry. Place on rack in middle of oven. Bake for 50ish minutes. Test for doneness by squeezing a bit. (don't burn your hand...use a dish towel or something.) Then remove from oven and place on rack on counter to cool. Once cool, spoon out of skins and then do your thing with spices, etc. :) If you are not using the skins for anything I don't see any reason to oil them either. The point of baking them in their skins is to get them nice and carmelized which is so much tastier than boiling them.. Although I am also making an Emeril recipe that calls for boiled. Good luck.

                1. j
                  jmnewel Sep 20, 2012 11:22 AM

                  Scrub and rinse (no need to dry). Cut off ends or not (I do). Place a bit of foil on an oven rack, top with potatoes, not touching, and bake anywhere from 325° to 400°, depending how much time you have and what else is in the oven. I usually do 400° for about 35 to 40 minutes for relatively slim sweet potatoes. I do prick after 30 minutes, because I have had them explode. I never understood oiling a potato skin. I like them nice and crispy.

                  5 Replies
                  1. re: jmnewel
                    sunshine842 Nov 21, 2012 11:41 PM

                    Oiling helps them get crispy -- it's almost like micro-frying on the surface.

                    1. re: sunshine842
                      Delucacheesemonger Nov 22, 2012 12:43 AM

                      Exactly and l pierce in the beginning. Can assume all are talking about yams not yellow.white sweet potatoes.

                      1. re: Delucacheesemonger
                        s
                        sandylc Sep 26, 2013 05:58 PM

                        Those "yams" really ARE orange sweet potatoes...

                      2. re: sunshine842
                        coll Nov 22, 2012 03:05 AM

                        I coat them with bacon grease, just made a couple last night for breakfast today topped with yogurt.

                        1. re: coll
                          sunshine842 Nov 22, 2012 03:31 AM

                          that would be good!

                    2. Uncle Bob Sep 20, 2012 11:05 AM

                      Wash, dry, oil if it makes you happy.. but not necessary . ~~ Place in a cast iron skillet or griddle or on a cookie sheet...into a 350* oven...They're done when they feel soft.

                      Fun!

                      1. a
                        Andy T. Sep 23, 2004 08:19 AM

                        I rub them with oil. I read somewhere that seals in the moisture and helps them cook faster. I also put them on a rack on top of a foil lined cookie sheet to catch the drips. The rack allows the hot air to circulate completely around the potato, again speeding up the cooking. I cook them at 400 degrees for 30 to 40 minutes.

                        1 Reply
                        1. re: Andy T.
                          k
                          kathymn Nov 22, 2012 03:39 AM

                          Placing foil underneath is a good idea. They do drip.

                        2. c
                          Candy Sep 22, 2004 04:57 PM

                          No need to cut off ends or wrap in foil, but I would suggest you put them on a piece of foil because as they get sone they will ooze sugar syrup which will burn on to your oven's floor.

                          7 Replies
                          1. re: Candy
                            k
                            kiwi Sep 22, 2004 05:31 PM

                            But you do need to prick 'em so they don't explode.

                            1. re: kiwi
                              c
                              Candy Sep 22, 2004 06:54 PM

                              I've never had a sweet potato explode in over 30 years of baking them. I would prick a regular russet potato, but I bake them with potato nails in them so it is unnecessary.

                              1. re: Candy
                                k
                                kc girl Sep 23, 2004 12:34 AM

                                Please tell me more about potato nails. I Googled and it seems there are different materials and grades.

                                What is your experience with use?

                                TIA

                                1. re: kc girl
                                  g
                                  gordon wing Sep 23, 2004 01:44 PM

                                  in the past one of my room mates just had some big nails from the hardware store that we stuck into the taters to speed up the cooking....it would be better to get one that wouldn't leach some kind of mineral into the food, I guess. you can just stick a fork into the potato also that works pretty well - takes up more room because of the handle but you already have a drawer full of forks.

                                  1. re: kc girl
                                    c
                                    Candy Sep 23, 2004 04:22 PM

                                    Mine are aluminum and are about 6" long. Insert lengthwise into a baker. They help the potato bake more evenly. My mom always used them and we stocked them in a kitchen shop I worked in years ago but similar sized nail from the hardware store should work too.

                                    1. re: Candy
                                      b
                                      Bugmen0t Sep 19, 2012 07:24 PM

                                      Whatever you do, don't use galvanized steel. Hot zinc fumes are very toxic.

                              2. re: Candy
                                EWSflash Aug 17, 2013 06:09 PM

                                Oh boy, yes they do ooze. The good thing is, you can peel the crusty drips off the foil and they taste like candy.

                              3. a
                                Alan408 Sep 22, 2004 03:59 PM

                                wash/scrub,slice off ends, oil, wrap in foil, 325-350 for 60+ minutes.

                                I like my baked sweet potato to be mushy, I start testing (gently apply pressure i.e.,squeeze it) after 1 hour. Depending on the thickness, may take more than 60 minutes.

                                I don't think the temperature has to be exact, as you noted, oven temperature may vary. I recently baked some at 325, but remember baking some at 350.

                                I used to bake (russet) potatoes in the coals of a campfire. That taught me, cooking potatoes does not require a specific temperature. When they are squeezeable, they are done.

                                4 Replies
                                1. re: Alan408
                                  k
                                  kiwi Sep 22, 2004 04:07 PM

                                  Doesn't it depend on if you want to eat the skin? I like it, so it's probably bad for you.

                                  1. re: kiwi
                                    m
                                    Mrs. Smith Sep 22, 2004 04:42 PM

                                    For russet potatoes, unless there are green spots (mildly toxic), and the skins were well scrubbed, the skin is VERY good for you. That's where almost all the fiber is, and some of the vitamins!

                                    1. re: kiwi
                                      v
                                      Val Sep 22, 2004 04:48 PM

                                      Actually, eating the sweet potato WITH the skin is the best way nutritionally speaking because of all the fiber in the skin; sweet potatoes are a great food value if you don't glop them all up with too much butter and/or brown sugar.

                                      1. re: Val
                                        e
                                        Ellen Sep 23, 2004 09:02 AM

                                        A fabulous light dinner is sweet potatoes topped with a good plain yogurt and fresh coriander chutney. Sweet, smooth, tart, spicy. Yum!

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