Baked Sweet Potatoes in Casserole
1.
Wash the sweet potatoes, wipe dry with kitchen paper and set aside (the sweet potatoes are the same size, so they can be cooked together)
2.
Wipe the new casserole with a wrung out wet towel, put it upside down in a dry and ventilated place (the opening of the pot should also be ventilated), and dry it for later
3.
Small stones are placed at the bottom of the casserole (a stone with a size of about 1cm is best)
4.
Spread the tin foil on the stone, close to the wall of the pot, and be sure to extend the tin foil to the outside of the pot so that no water or sugar drips into the pot (the extra part at the top wraps the edge of the pot)
5.
Put the sweet potatoes evenly in the pot
6.
Cover the pot and roast on medium heat for about 40 minutes. During this time, open the lid and turn the sweet potatoes over every 15 minutes.
7.
After turning off the heat, without opening the lid, continue to use the residual heat of the casserole to simmer for another 10 minutes. Then use chopsticks to insert the sweet potato, indicating that it is cooked.
8.
Baked sweet potatoes in a casserole, sweet and delicious! It is faster than an oven, and it is not as dry as a microwave oven. The moisture content is moderate, and some will leak "sugar oil".
9.
Soft waxy sweet, delicious and delicious casserole roasted sweet potatoes.
Tips:
1. Ordinary casserole cannot be used to bake sweet potatoes. I use the black casserole that is dry-boiled and fast-cooled, so it’s no problem.
2. The specific time required will vary depending on the size of the sweet potato and the size of the firepower.
3. When turning the sweet potatoes, you can wipe off the excess water in the pot so that the roasted sweet potatoes will not get wet and will be more fragrant.
