This is one of those unrecipes that I post every now and then. Actually, I don’t post them often enough. I love unrecipes. They’re the uncelebrated, the invisible, the humble workers that tune good recipes to sing their flavours and textures in harmony.
And they’re hardly ever written down. Cooks learn them from working in professional kitchens, or from cooking with their grandmothers. Sometimes you learn them in cooking classes (you will at mine!). And if you’re lucky, you’ll find some really good cookbooks that are littered with them. I learnt this one from Kim Boyce. Of course.
Roasting Whole Sweet Potato
- Medium sized sweet potatoes, as many as you like
Preheat an oven to 200C (400F) and line a baking sheet with baking paper.
Roast the sweet potatoes until they’re completely soft and so roasted they’ve left a burnt caramel syrup on their bottoms. This could take anywhere between 1 and 2 hours, depending on the size of your sweet potato.
Let them cool until you can handle them, then gently peel off their skins and set aside their fillings, which will be solid, but soft.
This technique leaves you with a deeply flavoured, darkened sweetness, that’s perfect for adding to so many things: muffins, pancakes, couscous, salads. Or just eaten as is. Some recipes will follow soon, I promise!