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Baked Sweet Potatoes
Posted on 10/15/13 at 6:07 pm
Posted on 10/15/13 at 6:07 pm
So far I coated them with a light coat of olive oil, wrapped them in foil, put them on a baking sheet and have them in the oven at 400.
Questions?
Should I have poked holes in them with a fork?
About how long should it take for them to cook.
Questions?
Should I have poked holes in them with a fork?
About how long should it take for them to cook.
8
Posted on 10/15/13 at 6:14 pm to CHEDBALLZ
Take 45 minutes to an hour. Just squeeze them to check if they are done
I don't use anything on them to bake them. No oil, no wrapping with foil. Just pile them on a cookie sheet and let'em go
I don't use anything on them to bake them. No oil, no wrapping with foil. Just pile them on a cookie sheet and let'em go
Posted on 10/15/13 at 6:14 pm to CHEDBALLZ
I just wash mine and wrap in foil then place in a pan.
I bake at 350 for at least an hr. usually closer to 1hr 20. I like mine very soft. I've got a couple in the oven right now.
I bake at 350 for at least an hr. usually closer to 1hr 20. I like mine very soft. I've got a couple in the oven right now.
Posted on 10/15/13 at 6:16 pm to CHEDBALLZ
I always poke holes.
Don't usually wrap.
About an hour in the oven
Don't usually wrap.
About an hour in the oven
Posted on 10/15/13 at 6:17 pm to CHEDBALLZ
I poke them a bit and put them directly on the rack at 400 or so. I put a piece of foil under the rack to catch any drippings. Or I just place them on a piece of non stick foil on the rack. I like them nice and soft and creamy on the inside. Times depends on the size and, for me, the freshness. I find that the ones in the store take longer than the just picked I get in the Fall on the roadside or from friends.
If you get your hands on any Beauregards, nab them. So good and creamy.
If you get your hands on any Beauregards, nab them. So good and creamy.
Posted on 10/15/13 at 6:28 pm to Gris Gris
this is what aluminum pans are used for, all the sugary ooze. dont' wrap, actually never heard of it before and never, never microwave.
Posted on 10/15/13 at 6:58 pm to Sailorjerry
Cut Large ones in half. Liberally coat cut sides with Coconut Oil, and Spices. Spray Tops with oil.
Cut side down, on a sheet pan, Approx 1 Hour, @ 400 Degrees.
Serve 1/2 Potato per person - scoop out the Shell.
Cut side down, on a sheet pan, Approx 1 Hour, @ 400 Degrees.
Serve 1/2 Potato per person - scoop out the Shell.
Posted on 10/15/13 at 7:01 pm to CHEDBALLZ
Wash. Put on a sheet pan and bake at 400 until soft...45 minutes to a little over an hour, depending on the size. No need to poke the damn thing with holes and let moisture escape.
Posted on 10/15/13 at 7:09 pm to Sailorjerry
These were some sweet potatoes the 4H students were selling.
I ended up not poking holes in them and cooking them wrapped in foil for 1:10 minutes. Put a pat of butter on it and it was excellent,I even ate the skin.
I ended up not poking holes in them and cooking them wrapped in foil for 1:10 minutes. Put a pat of butter on it and it was excellent,I even ate the skin.
Posted on 10/15/13 at 7:46 pm to CHEDBALLZ
BBQ pit. Just throw them on and forget about them. By the time you remember, they are so sweet you dont need fixings.
Posted on 10/15/13 at 8:19 pm to CHEDBALLZ
quote:
These were some sweet potatoes the 4H students were selling.
Those might have been local and, if so, I bet they were good good good! The locals don't need much on them because they're so good. I like the skin also.
Posted on 10/15/13 at 8:34 pm to Gris Gris
Try Evangeline instead of Beauregard!
Posted on 10/15/13 at 8:37 pm to DIGGY
You mean the parish or the type of potato? I've had Beauregard sweet potatoes from Avoyelles Parish, but I haven't had any Evangeline type. I've bought a bag of them in St. Landry and Evangeline, but they were Beauregards.
Posted on 10/15/13 at 8:41 pm to Gris Gris
These came from Iowa, LA. Not sure in the variety but I bought a 25 lb sack so ill be eating the hell out of them. What kind of shelf life do they have?
ETA; just read the text and they from Iota, LA.
ETA; just read the text and they from Iota, LA.
This post was edited on 10/15/13 at 8:46 pm
Posted on 10/15/13 at 9:01 pm to CHEDBALLZ
Probably Beauregards. Those are most common here.
If you store them well in a dark cool place and able to breath, you'll have them for months and months. I still have a few good ones from last November.
If you store them well in a dark cool place and able to breath, you'll have them for months and months. I still have a few good ones from last November.
Posted on 10/15/13 at 9:20 pm to OTIS2
I use the same method as Otis!
Posted on 10/15/13 at 9:27 pm to Gris Gris
Evangeline is a relatively newer variety of sweet potato that was bred to replace Beauregard.
Posted on 10/15/13 at 9:43 pm to DIGGY
Thanks for that info! I'm going to be on the lookout for them. Are they grown in any particular area of the state?
Posted on 10/15/13 at 10:22 pm to Gris Gris
Well adapted for all areas in state that grow sweet potatoes. Has a higher sucrose content than Beauregard. I think you would like them. Well adapted for the fresh market and processing sectors of the industry.
Posted on 10/15/13 at 11:21 pm to DIGGY
Thanks. Any ideas in where to find them?
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