![]() ![]() Some cooks wrapped their sweet potatoes in foil, while others eschewed foil as a problematic coating leading to gumminess. while others were cooked at a comparatively low 350 F. Some were blasted at high heat, up to 450 F. I spent more time than might be considered seemly researching baked sweet potatoes. To discover exactly how to make good baked sweet potatoes at home, replicating (as closely as possible) the quality of the one I had enjoyed so much. And my otherwise fabulous conventional oven wouldn’t be able to hold a candle to a commercial convection oven! Not even a home convection oven can match the effect of cooking in a commercial convection oven. As it turned out, they added nothing to the sweet potatoes before cooking them in a large commercial convection oven at 350 F for 40 minutes. Later that week, I contacted the restaurant to ask for the recipe. A little butter, a little salt, and a dab of sour cream completed the masterwork. Perfectly dry, slightly crisp skin, and pure fluffiness within. ![]() I don’t usually order a baked sweet potato as a side dish, but on a whim, I ordered one. When my dad and stepmom came to visit this winter, we ate a local restaurant that served baked sweet potatoes as a side dish. The side dishes I have when I dine out often inspire me to try new side dishes at home. I often rely on Barber Foods stuffed chicken breasts to make dinner special, pairing them with simple side dishes like these perfectly baked sweet potatoes. I don’t know about you, but for me, there’s nothing nicer than a knife-and-fork meal that’s easy to prepare and brings everyone together at the dinner table. This recipe was sponsored by Barber Foods. Top with butter and sea salt for pure perfection. Crispy on the outside, savory on the inside. Bake for 15-20 minutes or until golden on top.The only recipe you’ll ever need for baked sweet potatoes. Put a sprig of thyme on each half and drizzle with olive oil. Scatter the rest of the feta on top along with the sliced chilli. Season well and pile it into the potato halves. Stir the beaten egg and 50g of the feta into the onion mixture. Add them to the pan and cook for about seven minutes, but don’t let the tomatoes cook until they collapse – it’s nice to come across some pieces in the filling.ħ. Halve some of the tomatoes and squidge others with your hand until they burst (this dish is good for using up soft tomatoes). Mash the flesh and add it to the onion pan.Ħ. Scoop out most of the flesh with a teaspoon (you want to leave a 1.5cm ‘wall’ within the shell of the skin). When the potatoes are ready, halve them lengthways. Add the garlic, chopped chilli and thyme leaves to the onion and fry for another two minutes.ĥ. Deseed and finely slice one half and set this aside, and deseed and finely chop the other half. Meanwhile, heat the olive oil in a small frying pan and sauté the onion until it is completely soft and golden.Ĥ. Put them on a baking sheet and bake for 40 minutes to an hour, or until they’re soft through to the middle.ģ. Prick the potatoes a few times with a fork. Heat the oven to 200C/190C fan/gas mark 6.Ģ. leaves from 2 sprigs of thyme, plus 4 small sprigs to garnishġ.1 small onion or ½ a large one, finely chopped.1½ tbsp olive oil, plus a drizzle to serve.2 large sweet potatoes, about 300g each.In cold weather I’d have purple sprouting broccoli on the side. ![]() Mound the filling in each half, don’t be afraid to really load it up. This version is frugal, no odd ingredients that you won’t use in another dish. There is no end to what can go into a twice-baked potato – flaked smoked haddock, buttery leeks and cheddar, for example – and sweet potatoes provide a contrast you can work with, mixing the flesh with salty goat’s cheese and olives, or gorgonzola and toasted walnuts. Scrape the flesh out, mash it with other simple ingredients, then pile it back in and bake or grill until the top is golden. Twice-baked potatoes – made with regular rather than sweet potatoes – was the first thing I learnt to make in domestic science at school. ![]()
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