Mashed Roasted Sweet Potatoes with Rosemary Pt.2
Table of contents for Mashed Roasted Sweet Potatoes with Rosemary
- Mashed Roasted Sweet Potatoes with Rosemary
- Mashed Roasted Sweet Potatoes with Rosemary Pt.2
- Mashed Roasted Sweet Potatoes with Rosemary Pt.3
North Carolina sweet potatoes are one of my favorite vegetables to make and there are a lot of different varieties but one of my favorites are the Garnett sweet potatoes.
They have a really nice, wonderful rich red color- deep, deep, deep orange color. And today I’m gonna show you how to make mashed roasted sweet potatoes. We’re just gonna start by rinsing our potatoes and while they’re still damp- uh-you wanna wrap them in foil and put them in a preheated oven of about 400 degrees for about 1 hour. Roasting the sweet potatoes really brings out the sweetness in them, its a much richer flavor than just cooking them on top of the stove. So we’re gonna put these in the oven for about 1 hour.
When the potatoes come out of the oven you wanna unwrap them so they will be cool enough to handle. And you can tell when they’re ready, when they’re cooked enough by just giving them a nice squeeze and they’ll feel really soft. And once they’ve cooled you can just slip them right out of their skins, they come out of the skins really easily and they can go right into the bowl.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: quick cooking, low carb cooking, cooking schools
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