Sweet potatoes recipe skin#

These Roasted Sweet Potatoes are roasted with coconut oil, maple syrup, and pecans.Instead of frying them, we bake them in the oven until they are caramelized and crispy. I love these Homemade Sweet Potato Fries.If you love garlic, mash in a few cloves of roasted garlic - here’s our favorite method for roasting garlic.įor a sweeter version, stir in a little brown sugar, maple syrup, or honey. Heavy cream, milk, or half-and-half helps to add some creaminess, too. The tanginess of the sour cream balances the sweetness of sweet potatoes. Make them extra creamy with sour cream or cream.

Sweet potatoes recipe skin#

If you bake or microwave the sweet potatoes, you can remove the skin after cooking. I love skin-on mashed potatoes, but when it comes to sweet potatoes, I find the skin a little tough. Mashing with a potato masher or fork makes for creamy sweet potato mash that still has a little texture. Using a potato masher or fork will make a creamy mash with a little texture.įor the smoothest, silkiest mashed sweet potatoes, use a food processor or a food mill that is fitted with the smallest grinding disc. If you don’t have one in your kitchen, don’t worry, a fork will do the trick nicely. The most obvious way to mash sweet potatoes is to use a potato masher. When they are cool enough to handle, peel and discard the skins. Seal the lid then cook on High Pressure for 16 minutes and allow the pressure cooker to naturally release, which takes another 10 minutes or so. Add one cup of water then pile whole sweet potatoes up onto the trivet (4 to 5 potatoes fit in ours). Insert a stainless steel trivet to the bottom of the pressure cooker (ours came with one). To cook sweet potatoes in a pressure cooker (Instant Pot), you will need roughly 35 minutes. Microwave, turning once until the potatoes can easily be pierced with a fork, 8 to 12 minutes. Add two to three sweet potatoes to a microwave-safe plate and cover with a damp paper towel. Pierce the unpeeled sweet potatoes several times with the prongs of a fork. When using a microwave, you will likely need to cook the potatoes in two batches. Unwrap the roasted sweet potatoes and when they are cool enough to handle, peel and discard the skins. Place the foil pouch onto a baking sheet and bake until the potatoes can be pierced with a fork. To do it, heat your oven to 400 degrees Fahrenheit then wrap whole, unpeeled sweet potatoes with a bay leaf in a large sheet of foil. In the oven, the sweet potatoes will take 40 to 60 minutes. Alternate methods: Use the oven, microwave or pressure cooker (Instant Pot) Simmer peeled and cubed sweet potatoes with a bit of salt and herbs like bay leaves, fresh thyme, or rosemary. Sometimes, I swap the bay leaf for a sprig or two of fresh thyme or rosemary. The salt makes the potatoes taste incredible and the bay leaf adds a bit of extra flavor. I add a generous amount of salt as well as a bay leaf then bring the water to a simmer and cook until tender. I add cubed, peeled sweet potatoes to a large pot and cover them with about an inch of water. Simmering them on the stove is quick and easy. My preferred method is to simmer them in water - just like I do for regular mashed potatoes.

If you don’t have a veggie brush or scrubber, you can crumple up a sheet of foil and use that to scrub the potatoes clean. To prep sweet potatoes, I use a vegetable brush to scrub any dirt from the peel.