for the creamiest roasted sweet potatoes, freeze them first
kat's food hack of the week: want sweet potatoes that practically mash themselves? freeze them before roasting
scroll down for the recipe ⬇️
peep the gorgeousness of my roasted purple sweet potatoes! They’re like geodes and amethysts, perfect for my Baldur Gate phase right now. (oh Astarion, iykyk)
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dear friend,
ah the perfectly roasted purple sweet potatoes… or any roasted sweet potatoes. They are naturally buttery and sweet, and when roasted, they reach a whole new level of caramelized goodness (thank you, Malliard reaction!). This sweetness harmonizes beautifully in my not-too-sweet desserts, so check out my other posts in my substack for recipes like sweet potato brownies and sweet potato basque cheesecake.
Let's not forget the bonus with roasted sweet potatoes: a little nutrient kick plus added fiber! You may end up tooting a bit but your tastebuds and bowels will thank me!
re: roasting the sweet potatoes…
I roast a bunch at once during the week and then freeze them for storage. First, the best way to roast sweet potatoes is after they are frozen for a few hours. Roast them at high temps, around 450°F, directly from the freezing. There is no need to poke holes into your sweet potatoes. Freezing your sweet potatoes first will result in the creamiest, roasted sweet potatoes that practically mash themselves in the oven!
Roasting Purple Sweet Potatoes:
Freeze Sweet Potatoes: Place your sweet potatoes in the freezer and leave them there for at least 4 hours or overnight for best results.
Preheat Oven: Preheat the oven to about 450°F (230°C). You can lower the temperature if your oven runs hot. I suggest roasting a bunch of sweet potatoes at a time because you’ll be using the oven for about an hour.
Prepare Sweet Potatoes: Rinse the frozen sweet potatoes under cold water. Lay them on a baking sheet lined with parchment paper.
Roasting: Position the baking sheet on the center rack of the oven and roast the sweet potatoes for about 60 minutes, or until the syrup seeps out of the browning skin, the sweet potatoes appear caramelized, and the inside is fluffy and soft.
Bulk Preparation: Again, consider roasting a bunch of sweet potatoes at a time for consumption throughout the week.
Enjoy or Store: Enjoy the sweet potatoes while they are still warm, or you can freeze them again as a cold snack (Kat’s Sweet Potato Freezies) later on.
Since regular potatoes lack the starchy sugar content of sweet potatoes, these tricks are not meant for regular spuds.
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