Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Vanna How to cook sweet potatoes is a home cook who started cooking with her mother at a very young age.
She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 2,739,145 times. Sweet potatoes are a delicious and nutritious food that can be made into a variety of side dishes. You can easily cook whole sweet potatoes in the oven or peel, cube, and roast them.
By following a few simple steps, you’ll have a scrumptious side dish in no time! Wash the potatoes then pierce them with a fork. Hold the potatoes under running water and use a scrub brush to remove dirt from them. Piercing the potatoes with a fork allows steam to escape from the potato while it is cooking. Repeat 6-12 times, making sure to pierce all sides of the potato. You can make as many sweet potatoes as you want. Use vegetable or olive oil and lightly coat the outside of each potato.
This will help keep the skin moist and smooth. You can put a few drops of oil directly onto the potato and rub it around with your hands. Wrap the potatoes loosely in aluminum foil. Wrapping each potato loosely in aluminum foil will help cook the potato evenly. Leave a little space at the ends, rather than wrapping them up tight, to allow steam to escape. Bake the potatoes for 45 minutes.
Place the foil-wrapped potatoes directly on the middle rack of your oven. After baking them for 45 minutes, test 1 potato to see if it is done. Carefully remove it with a pot holder, unwrap it, and pierce the skin with a knife. If the knife cuts easily into the potato, it is done. If the potato is still hard, continue cooking it for 5-minute intervals until it is soft. Leave the potatoes in the oven for 15 minutes after baking them.
Turn off the oven, but let the potatoes sit on the rack for 10-15 minutes. This ensures that the potatoes will be evenly cooked! Once the time is up, use a potholder to take the potatoes out of the oven, as they will still be very hot. Refrigerate or freeze the leftovers in an airtight container. If you have leftover sweet potatoes, place them in an airtight container such as Tupperware. They’ll last in the fridge for 5 days, or you can freeze them for up to 6 months. Use a vegetable peeler or a paring knife to remove the skins from the sweet potatoes.
Use a cutting board and a sharp knife to cut each potato in half. Then, cut each half into slices that are 1. Use a rimmed baking sheet so you can toss the potatoes without worrying about them sliding off the sheet. Spread the peeled, cubed potatoes out evenly on the baking sheet. Toss the potatoes with olive oil, salt, and pepper.
Toss them again so they are evenly seasoned. Roast the potatoes for 35-45 minutes, tossing them occasionally. Toss the potatoes every 15 minutes or so to keep them from sticking to the baking sheet and to ensure they are evenly cooked on all sides. The potatoes are done when they are tender and browned. Serve the potatoes and put any leftovers in the fridge for up to 5 days.
Carefully remove the baking sheet from the oven and turn off the heat. Serve the potatoes with your favorite entree. If you have leftovers, put them in an airtight container. You can store them in the fridge for up to 5 days.