Baked Sweet Potatoes in Casserole
1.
Prepare several sweet potatoes of the same size, wash the mud and sand, and dry the water. The size is about the same because the sweet potatoes can be cooked all together, rather than some raw and cooked.
2.
Put a grill of the right size in the casserole.
3.
Prepare two long foils and place them on the grill in the casserole in a crisscross pattern, close to the inner wall of the casserole, and wrap the rim of the casserole with the top. The purpose of the grill is to heat the sweet potatoes evenly, otherwise the sweet potatoes next to the bottom of the pot will be burnt; the purpose of putting tin foil is to prevent the syrup from the sweet potatoes from falling into the casserole, which is difficult to clean.
4.
Place the dried sweet potatoes on tin foil, cover the pot and turn on medium heat. The outer edge of the flame can not exceed the white circle at the bottom of the pot to save energy.
5.
After 15 minutes of medium heat, turn the sweet potatoes over with heat-resistant gloves and continue to bake them for another 15 minutes. Then turn off the heat and simmer for 20 minutes with the remaining heat of the casserole. Don't open the lid after turning off the fire, because Kunbo casserole has good heat preservation performance, good heat storage function and delayed smoldering function.
6.
When the time is almost the same, use chopsticks to pierce it easily.
7.
The roasted sweet potatoes are completely different from our usual steamed sweet potatoes. They are more sweet and soft. They have the flavor of roasting sweet potatoes in the stove when they were young. They will kill two when they are out of the pot. They are delicious!
Tips:
Reminder: The casserole is fragile. It is best to use it with the pot holder. After washing it, it should be turned upside down and placed in a dry and ventilated place.
