Baked Sweet Potatoes in A Casserole - The Taste in Memory

Name: Baked Sweet Potatoes in A Casserole - The Taste in Memory
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Sweet potato; 2 sheets Tin foil

by Blue fat man is not plain fat paper

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Thinking of the time when I was in high school, when it was cold, there was always an old woman pulling a cart with delicious roasted sweet potatoes on it. The scent drifted far and wide, always evoking the gluttons in my heart, and couldn't help but buy one to eat. After so many years, now I see the roasted sweet potatoes sold on the street, I still buy them and eat them, but they always seem to have less flavor. It smells good, but tasteless. I also tried to bake the sweet potatoes in the oven, but I still can't find the original taste.
Recently, I expanded my hands with a Kunbo casserole. Seeing the promotion is "It won’t break if it’s dry and cold." This made me curious, "Maybe I can use it to bake a sweet potato." I bought sweet potatoes and tried it out once. The aroma of sweet potatoes kept coming out during the roasting process, which made me swallow. The roasted sweet potatoes are soft, fragrant and waxy, with a special taste. Unexpectedly, this casserole made me find the taste of roasted sweet potatoes in my memory.

Ingredients

3 pcs Sweet Potato
2 sheets Tin Foil

Baked Sweet Potatoes in A Casserole - The Taste in Memory

1. Prepare the sweet potatoes and all the necessary tools, wipe the casserole clean with a wrung out towel, and place the grill in the pot.

Baked Sweet Potatoes in A Casserole - The Taste in Memory recipe

2. Tear two pieces of tin foil, each one a bit longer. Two pieces of tin foil are stacked in a staggered manner, forming a "cross" shape. Fold the excess tin foil to the outside of the casserole so that water vapor will not enter the pot.

3. Put the washed sweet potatoes in it.

4. Cover the pot, turn on the electric ceramic stove to the maximum fire, and set a timer for 40 minutes.

5. When the time is up, open the lid and remember to wear gloves. Turn the sweet potatoes over with tongs and continue to the maximum heat for 40 minutes. (The sweet potatoes I bought are too big, so the roasting time is longer. Normal size is 25 minutes each time.)

6. Don't rush out the roasted sweet potatoes. Put them in a casserole. Use the remaining temperature of the casserole to simmer for 15 minutes. The sweet potatoes will be more delicious.

7. Break it apart and eat one, soft and waxy, sweet and fragrant, just the taste in memory.

Tips:
1. Try to choose sweet potatoes that are medium in size and even in size, so that they can be cooked thoroughly at the same time.
2. The tin foil should be a little longer and can extend to the outside of the casserole, so that water vapor will not enter the pot, and the roasted sweet potatoes will be more dry.
3. Don't use ordinary casserole to roast sweet potatoes, because not all casserole can be dry roasted. I use the Kunbo casserole that does not break dry or cold, so it’s no problem.