![]() Remove the poached egg with a slotted spoon, then place on top of the slice. Simmer the egg untouched for about 4 minutes (for a runny yolk). Poach an egg by bringing a saucepan of water to a simmer, then carefully releasing a cracked egg into the water. Smashed Avocado & Poached Egg: Smash up 1/2 a ripe avocado and a pinch of sea salt per slice. Sprinkle with capers, then drizzle with olive oil. Ricotta & Smoked Salmon: Spread the sweet potato slice with ricotta cheese, then layer it with smoked salmon, and thinly sliced onions. Once the “toasts” are baked, top them with your choice of ingredients. Place the tray in the oven and bake for 15 minutes, then remove from the oven, flip the slices, and bake again for 10 minutes. Line a baking tray with parchment paper and arrange slices, being careful not to crowd them too much. (Each large sweet potato will yield between 4 and 6 slices.) Place slices in a bowl and toss with olive oil. Using a very sharp knife, cut sweet potato in even, lengthwise slices that are about 1/4 inch thick. When cooking is completed, cut the sweet potato open and prod the flesh with a fork: it should be soft and fluffy, and thoroughly cooked.įirst, cook the sweet potato “toasts”: Preheat the oven to 400 degrees Fahrenheit. Bake for about 30 minutes, then flip to its other side, and bake for another 30 minutes. Using a fork, poke holes all over the sweet potato, then place on a foil-lined baking sheet. Meanwhile, clean the sweet potato well under running water, then dry well with a paper towel. To bake a sweet potato, set oven to 450F. They can be a good substitute for pumpkin or butternut squash, due to their sweet flavor, starchy texture, and bright orange color.īecause of their high sugar content, sweet potatoes are sometimes used in desserts or baked goods: for example, sweet potato pie is a common preparation at Thanksgiving. Sweet potatoes can be prepared similarly to ordinary baking potatoes: they can be baked, boiled, mashed, or sliced into matchsticks, and made into fries. Stored properly, sweet potatoes can keep for months. Avoid anywhere with overly damp or humid conditions. Store whole sweet potatoes in a cool, dark place. Sweet potatoes store well, but as usual, buying fresh is a perk: seek out sweet potatoes in fall farmers’ markets for best flavor. SelectionĬhoose sweet potatoes that are firm (not rubbery) and without blemishes or cuts. Sweet potatoes are a great source of vitamin C, vitamin A, vitamin B6, as well as beta-carotene, iron, potassium, and magnesium. One raw, whole sweet potato (weighing about 100g) has about 86 calories, 1.6g of protein, 0.1g of fat, 20.1g of carbohydrates, 3.0g of fiber, and 4.2g of sugar. Of course, exact size varies: some are short and plump, others are longer and thinner. Sweet potatoes are large tubers and generally oval in shape. Most sweet potatoes have a yellowish-orange color, inside and out (though different varieties and colors – like purple – do exist). Sometimes sweet potatoes are mistakenly referred to as yams, which are actually a different vegetable altogether. ![]() They have a common place at Thanksgiving and Christmas holiday tables, but are also enjoyed throughout the year. Sweet potatoes can be found year-round but are most seasonal (and tasty) during fall and early winter. Typically yellowish-orange with thin, edible skin, the sweet potato has, as the name suggests, a distinctive sweet flavor. OverviewĪ sweet potato is a starchy, sweet-tasting, tuberous root vegetable. Because of their high sugar content, they are also excellent in baked goods or desserts. Sweet potatoes can be prepared similarly to ordinary baking potatoes: they can be baked, boiled, or mashed. Stored properly, in a cool, dark and dry place, sweet potatoes can keep for weeks or months. Sweet potatoes are a good source of fiber, vitamins C and D, beta-carotene, and minerals such as iron, potassium, and magnesium. Sweet potatoes are starchy tubers with orange, sweet-tasting flesh.
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