Kun Bo Casserole Roasted Sweet Potatoes

Kun Bo Casserole Roasted Sweet Potatoes

1. Just rinse the newly acquired Kunbo food grade casserole with clean water, wipe it dry with kitchen paper immediately, and use it directly for roasting sweet potatoes

2. Find a grill that is a circle smaller than the mouth of the pot, and prepare tin foil of sufficient size (the tin foil is thinner and can be placed in 4 layers)

3. Put the grill into the Kunbo food grade casserole

4. Use tin foil to cross into a straight tube shape, put it on the grill, stick to the inner wall of the casserole, and wrap the edge of the casserole on the top.

5. Put in the washed sweet potatoes

6. Cover the lid of the casserole (the foil is higher than the opening of the pot to help drain the excess water vapor out of the pot)

7. Roast on high heat for 30 minutes (because the sweet potatoes are relatively large, the small sweet potatoes can shorten the time)

8. Turn the sweet potatoes over, turn to medium-low heat and continue to bake for 20 minutes, turn off the heat and simmer for 12 minutes (remember to wear heat-proof gloves to prevent scalding when turning over). Poke the baked sweet potatoes with chopsticks to see if they are well cooked

Tips:

1. Do not soak the Kunbo casserole for the first time, please use your strength to avoid prolonged contact with water in the white circle at the bottom of the pot
2. When grilling in a casserole pot, a grill must be placed and covered with tin foil, which extends 360 degrees to the outside of the pot to prevent the roasting juice or water from entering the bottom of the pot.
3. Choose the same size of sweet potatoes as much as possible, and it is recommended to use small sweet potatoes