How To: cook sweet potatoes like the restaurants?

  • Thread starter Thread starter lawson23
  • Start date Start date
L

lawson23

Guest
Ok, we cook sweet potatoes all the time and can never get them to turn out like in the restaurant. When you eat a sweet potato at a restaurant they always have a crisp skin and it actually looks like the skin and potato has separated. This is what I'm trying to achieve in cooking where the potato is no longer connected to the skin. After I bake mine I have to peel the skin away from the potato and it takes forever.

Please help looking to do it like the pros. So potato will fall from the skin when opened.
I have read putting oil on them. Do you also cook them in tin foil or just put them on the pan? Does the skin crisp and separate with oil?
 
The skin on mine always gets crisp and separates. Never use foil, because that keeps the skin soft. I just wash them; rub with oil and sprinkle with salt, pepper & Tony Chachere's Creole Seasoning - poke with holes and bake at 375-400 for about 30-40 min. You'll know when they're done, because they start to ooze out of the holes.... If you're baking something else, just put them in and adjust the time for the temp of the other item
 
Back
Top