1. Wash the sweet potatoes with their skins and drain them for later use.
2. Kunbo casserole is fired at a high temperature. When using it for the first time, do not soak in water, and do not need to raise or boil the pot. After washing and drying, it can be used directly for roasting sweet potatoes.
3. Put on the grill
4. Take two layers of tin foil and place them crosswise, and wrap them into a bucket according to the size of the grill.
5. Put the tin foil bucket into the casserole and on the grill. The tin foil should be 360 degrees above the pot opening. The excess tin foil wraps the entire casserole edge to help drain the excess water vapor out of the pot and not pollute the bottom of the pot. The tin foil is thin. Two more layers can be used.
6. Arrange the sweet potatoes neatly.
7. Put the lid on the casserole and bake it on high heat for about 40 minutes (my sweet potatoes are relatively large, and the small sweet potatoes can be used for about 20 minutes).
8. During this period, put on heat-insulating gloves to prevent scalding, and turn the sweet potatoes with bread tongs.
9. Turn to medium and low heat and continue to bake for 20 minutes. Turn off the heat and simmer for 20 minutes before serving. Poke the roasted sweet potatoes with chopsticks to check if they are ripe.
10. The roasted sweet potato has a tangy fragrance, golden color and reddish color.
11. A bite is sweet, soft and glutinous, with plenty of water, and it is delicious to eat with the skin.
12. After use, the casserole pot and the bottom of the pot are as clean as new. After washing and drying, store in a ventilated place.
Tips:1. It is not recommended to roast sweet potatoes in ordinary casseroles on the market. 2. Kunbo casserole is fired at high temperature, no need to raise or boil the pot, it can be used directly after washing. 3. The Kunbo casserole should be placed in a ventilated and dry place as much as possible, not in a cabinet or a humid place. 4. The time to bake sweet potatoes depends on the size of the sweet potatoes.