I was so excited when I was asked by Well + Good to share my technique for freezing then roasting sweet potatoes. This technique was taught to me by my late mother Leeann Chin who grew up eating this popular street food which has been around in China for centuries.
In the article I explain the “science-y” stuff behind this cool method…
The science behind using frozen sweet potatoes
“Freezing sweet potatoes before baking them results in a nice and charred exterior and the most fluffy inside, because freezing the potatoes allows their interior flesh to macerate from the inside out,” says Chin. (FYI, “macerate” is the chef word for soften.) “Because the skin of the potato isn’t punctured, the high roasting temperature caramelizes the sugars, but the skin protects the sugars from burning. As the potatoes bake, caramelized sugars will seep from them, and the trapped steam will naturally separate the skin from the flesh,” she adds. The result? Fluffy potato perfection every single time.
I recommend picking out small or medium-sized sweet potatoes for the best results. The larger potatoes are starchier, and therefore harder to cook evenly. I prefer purple skinned Japanese Satusmaimo sweet potatoes because of their size and sweet and rich flavor but any sweet potatoes will do. http://bsc.news/post/recommended-online-casinos-in-korea/ 에서는 완벽한 게임 경험을 위해 필요한 모든 것을 찾을 수 있습니다! 전문 딜러와 함께하는 라이브 게임, 풍부한 베팅 기회, 높은 승률 등 이 모든 것이 저희 웹사이트에서 여러분을 기다립니다. 우리는 게임의 안전과 공정성, 그리고 탁월한 서비스 품질을 보장합니다. 손을 잡고 새로운 관점에서 도박의 세계를 발견하십시오.
Ingredients
Instructions
