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baked sweet potato juice, syrup, candy

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hi everyone! i have been baking sweet potatos in the oven and noticing the yummy juice that flows out of them while baking. i want to extract this juice and, without adding any sugars or additional ingredients, preserve it in a jar as a sort of syrup. it seems like it could also be made into candy because it has the viscosity of caramel.

anyone have an idea of the best way to extract it while baking? i usually bake at 425, but it's tricky because as soon as the juice comes out it can cook too much and turn to ash. also i take the potato out after about 60-90 minutes because it's ready to eat. (i like them baked until very soft indeed.) oh also, is there a way to possibly extract the caramalized juice (or otherwise reduce the yam) by using the stovetop instead of oven?

lately i've been baking the yams in tinfoil (but with the top part open). after an hour or so there is some really yummy brown juice in the bottom of the foil which i eat with a spoon. and the peel is soaked with the juice. maybe if there were no peel more of the juice would come out? but i want a reliable way to extract as much of this juice as possible. it's the nectar of the gods.

again, i don't want to use any sort of sugar or sweetener. i would use other natural additives if needed and if they didn't change the natural flavor by much.

thanks!

wondercito

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  1. I pierce my sweet potatoes and nuke them 80% of the way and then stick in a hot oven. I use foil too. I think if you cook all the way in the oven, you stand more of a chance of burning the extruded liquid. That, and you're oven is going "full whack" as Jamie Oliver says, for a long time, just for potatoes.

    1 Reply
    1. re: monavano

      right on... well i'm looking for methods to get more of the juice; i already know how to cook the potato itself for eating purposes.

    2. You can get delicious sweet potato juice by using a juice extractor. A large potato will yield about 1/2 cup juice. You can probably reduce the liquid on the stove top for a more caramel/syrup consistency. Haven’t tried the reduction but that would be my suggestion.