How to avoid Burnt Skin on Baked Sweet Potato
We found a better and healthier baked potato. It is a baked Sweet Potato. We only have one problem with this. My wife has baked it two different. ways. First she tried pricking the potato with a fork. The juices seeped out during the baking process and made a mess. Then she tried to bake it without pricking. Now the skin becomes paper dry, and burnt on the inside. I love to eat the skin but now it is always burnt.
Any suggestions on how to avoid these burnt skins on a baked sweet potato?
Here's my secret: I roll the sweet potato on the counter to see how it naturally stays in one place (this is important), then I make 3 or 4 small slits in the very top.
I place the thoroughly washed sweet potatoes directly on a preheated pizza stone (I use my toaster oven) and bake for about 75 - 90 min for a regular sized sweet potato. I like mine very creamy & intense. They come out absolutely perfect this way & I can eat the skin & all. A little bit of the natural sugars may run out. That's ok, just leave your pizza stone in the oven & the residual heat will turn it to ash. Just scrape off if it's dripped. More than likely it will not drip tho, and will just enhance the natural sweetness of the sweet potato. If the sugar poofs out, just knock it off before eating.
This will be the best sweet potato you will have ever had! There's something about the pizza stone that draws out excess moisture & really caramelizes the natural sugars inside. I find I don't need to add a thing to these sweet potatoes, altho a little garam masala does make it extra tasty!
I had the same problem with the skins burning on the inside, but lowering the temperature solved it!
They came out perfect this time, at 350° (the burned-skin ones were 400° or maybe even 450°, I can't remember). Thanks Kelli2006 for the 350° recommendation.
My sweet potatoes were huge, so they took at least 90 minutes or maybe 2 hours. I just checked them when they started to smell done and took them out when they felt tender / soft when pinched with tongs.
To prep, I just scrubbed them, poked them with the tip of a knife (about 6 times per potato) and set them right on the middle oven rack. I had a cookie sheet on the rack below to catch the drips.
The insides were super sweet and moist. The plain skins were not particularly flavorful or crispy, but they were still fine along with the rest of the potato. If I wasn't trying to not use oil, I might oil the skins next time (like Kelli2006 said), because a crispy skin would probably be better.
I think it also depends on what kind of sweet potato you're using. I eat Korean sweet potatoes all the time and they bake easily if you just toss them on the rack at 400 for 40 minutes or so. Turns out delicious, skin and all. But I don't know if they have the same nutritional content as what you're going for.
Believe you are speaking of yams. Coat with oil, just a little, bake low and long time, just what the others said, will be great and the skin best part. If true sweet potato, almost white, not as sweet but for me even better, same applies. 325 or so and @ an hour will do it, no burning.
For the mess, I put foil on a lower rack.
Roast til the skin slips easily. Yes, if everything is going right, the skin will char and pull away from the flesh. It doesn't matter how black (sugars will do that) the skins get, as the inside get slick with that gooey caramalization and the papery skins are ready to peel away.
>>Oh, and Asian markets (Uwajimaya, et al) carry Satsuma Imo, an intensely sweet sweet potato.
>>At a picnic, quietly equip a charcoal BBQ grill with a flat black steel pan over the coals, an inch or so of rock salt, and a big, drafty lid. Cut satsuma imo longwise, place face-down on the rock-salt, cover, and roast until they are ready. The aroma will draw more and more attention as it cooks.
I've been doing mine washed, wrapped in paper towels and cooked in the microwave. Five minutes for one, turned half way. Soft skin that is great, though I would consider rubbing it with your favorite oil might make it even better. PS I've been having one for breakfast lately with a big dollop of 0% yogurt.