percypat Posted May 22, 2013 Share Posted May 22, 2013 I cook with sweet potato all the time but I always chop it up and roast it like potatoes. Tonight - inspired by all the accounts of whole baked sweet potatoes - I put two whole ones on the baking tray alongside my husband's potato roasties. They baked for about 90 minutes and when I took them out there was this sweet syrupy stuff that had oozed out of them. I should have taken a picture but I tasted it and it was delicious. So I may have just eaten all the evidence. Is this normal? Do sweet potatoes usually do that or did I manage to procure some weird mutant kind? I've never heard of this happening. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted May 22, 2013 Moderators Share Posted May 22, 2013 It is normal, although I never thought to eat the ooze. I bake 6 at a time and several of them always ooze a bit and leave caramelized stuff on the baking sheet. Link to comment Share on other sites More sharing options...
PamH Posted May 22, 2013 Share Posted May 22, 2013 Water and natural sugars in the potatoes leak out. Link to comment Share on other sites More sharing options...
percypat Posted May 22, 2013 Author Share Posted May 22, 2013 Well that's good to hear (especially since I ate it!). So today I learned that the sweet potato in a hot habitat is the vegetable version of an aphid. Amazing. Link to comment Share on other sites More sharing options...
MrsStick Posted May 22, 2013 Share Posted May 22, 2013 It definitely helps to 'season' your pizza stone. I got one of those things for my wedding 4 years ago tomorrow, and I must say that it is now almost black. We have been baking EVERYTHING on that thing for 4 years, but the SP ooze, once cleaned off, still leaves hard-to-see marks that I can see now. I <3 my baking stone (not just for pizza!). Link to comment Share on other sites More sharing options...
Beets Posted May 22, 2013 Share Posted May 22, 2013 So today I learned that the sweet potato in a hot habitat is the vegetable version of an aphid. Amazing. How do you mean? They are damaging to other plants? I don't usually eat the ooze bc mine is usually too burnt. I like my sweet pots very soft and lately discovered I much prefer them cooked at 400 to 350. (I use a Silpat for easier cleaning.) But the ooze is sweet, almost like a roasted marshmallow. Link to comment Share on other sites More sharing options...
percypat Posted May 23, 2013 Author Share Posted May 23, 2013 It made me think of aphids and their honeydew secretions! (The David Attenborough voice comes out a lot in my house). Link to comment Share on other sites More sharing options...
Susan W Posted May 23, 2013 Share Posted May 23, 2013 It made me think of aphids and their honeydew secretions! (The David Attenborough voice comes out a lot in my house). Okay, that is hi-larious. :0) To me..when the ooze starts, the potato is ready. I pulled some out before the ooze the other day and they were a little crispy for me. Link to comment Share on other sites More sharing options...
Marci Nevin Posted May 23, 2013 Share Posted May 23, 2013 The ooze is by far the best part. Same goes for butternut squash ooze. I pour it into a cup and drink it Link to comment Share on other sites More sharing options...
percypat Posted May 23, 2013 Author Share Posted May 23, 2013 Butternut squash oozes too? Holy moly. *Adds butternut squash to shopping list*. If anyone knows of any other oozey vegetables, tell me all about it. Link to comment Share on other sites More sharing options...
PamH Posted May 23, 2013 Share Posted May 23, 2013 Butternut squash oozes too? Holy moly. *Adds butternut squash to shopping list*. If anyone knows of any other oozey vegetables, tell me all about it. Kabocha squash ooze is the best! Link to comment Share on other sites More sharing options...
Susan W Posted May 23, 2013 Share Posted May 23, 2013 The ooze is by far the best part. Same goes for butternut squash ooze. I pour it into a cup and drink it Wait..what? My BN squash never oozes. I want it to. Link to comment Share on other sites More sharing options...
GoJo09 Posted May 23, 2013 Share Posted May 23, 2013 I too was stunned to discover the oozing whole sweet potato as I had always chopped and roasted peeled chunks. I actually much prefer the chunks, and therein lies the benefit of the whole roasting - I don't stand there eating the entire tray full of chunks fresh out of the oven! Link to comment Share on other sites More sharing options...
Kirsteen Posted May 23, 2013 Share Posted May 23, 2013 I've never baked a sweet potato I've always just cubed them, covered them in fat and thrown them in the hot air fryer. Today I will try baking them. If you bake a few at a time - how do you reheat them? Link to comment Share on other sites More sharing options...
Susan W Posted May 23, 2013 Share Posted May 23, 2013 I've never baked a sweet potato I've always just cubed them, covered them in fat and thrown them in the hot air fryer. Today I will try baking them. If you bake a few at a time - how do you reheat them? Must see about this hot air fryer. I bake a few and slice them up. I prefer them room temp after a big workout but cold is good too. You could re-heat them wrapped in foil. Or in a microwave. Link to comment Share on other sites More sharing options...
Beets Posted May 23, 2013 Share Posted May 23, 2013 I always bake a bunch at a time. I reheat in micro. I also like them room temp. Or I'll squeeze from the skin into a pan and stir into whatever else I have. Link to comment Share on other sites More sharing options...
Physibeth Posted May 23, 2013 Share Posted May 23, 2013 I like my baked sweet potato cold too. I usually just scoop them all out into a pyrex dish and store in the fridge and have about 1/2 cup after a run. The cold sweet potato is very refreshing after a particularly warm day workout. Link to comment Share on other sites More sharing options...
percypat Posted May 24, 2013 Author Share Posted May 24, 2013 Kabocha squash ooze is the best! I've never even heard of this! Maybe we don't get it in Aussie. Supermarket shop today ... Time to go get me some more oozey vegetables Link to comment Share on other sites More sharing options...
ldmd Posted May 26, 2013 Share Posted May 26, 2013 I've never baked a sweet potato I've always just cubed them, covered them in fat and thrown them in the hot air fryer. Today I will try baking them. If you bake a few at a time - how do you reheat them? Kirsteen, I cut mine in chunks when they cool, toss a handful in a mason jar, throw in a lump of ghee, and take it to work to eat with my lunch. I nuke it in the micro, then screw on the lid until the ghee is melted, shake the jar and enjoy with my meal. Link to comment Share on other sites More sharing options...
Shelda17 Posted May 26, 2013 Share Posted May 26, 2013 It definitely helps to 'season' your pizza stone. I got one of those things for my wedding 4 years ago tomorrow, and I must say that it is now almost black. We have been baking EVERYTHING on that thing for 4 years, but the SP ooze, once cleaned off, still leaves hard-to-see marks that I can see now. I <3 my baking stone (not just for pizza!). Oh, this is thrilling. I never thought to use my pizza stone for this. I was thinking it had met its end. Thanks for the idea! Link to comment Share on other sites More sharing options...
Shelda17 Posted May 26, 2013 Share Posted May 26, 2013 Kabocha squash is the bomb! I can't wait until they're in season again. Link to comment Share on other sites More sharing options...
PamH Posted May 27, 2013 Share Posted May 27, 2013 I always bake my squash on parchment paper to keep the pan from getting destroyed over time. Link to comment Share on other sites More sharing options...
Kirsteen Posted May 27, 2013 Share Posted May 27, 2013 Yesterday I baked 5 small sweet potatoes (I had the oven on for that cauliflower recipe) and thought that'll do me all week. I sliced one and added it to the skillet with the rest of my dinner - Pthfttt, McYeuch I do not like them It tasted sweeter somehow and I was totally underwhelmed by the texture. In future I will stick to cubing them and doing them in the air fryer. I really missed the crispy spicyness. Now what to do with 4 baked sweet potatoes Link to comment Share on other sites More sharing options...
Susan W Posted May 27, 2013 Share Posted May 27, 2013 Yesterday I baked 5 small sweet potatoes (I had the oven on for that cauliflower recipe) and thought that'll do me all week. I sliced one and added it to the skillet with the rest of my dinner - Pthfttt, McYeuch I do not like them It tasted sweeter somehow and I was totally underwhelmed by the texture. In future I will stick to cubing them and doing them in the air fryer. I really missed the crispy spicyness. Now what to do with 4 baked sweet potatoes Oh Kirsteen. So sad. My daughter said send them on to her. She adores working out like a mammoth and then eating sardines and sweet potatoes after. Link to comment Share on other sites More sharing options...
PamH Posted May 27, 2013 Share Posted May 27, 2013 Yesterday I baked 5 small sweet potatoes (I had the oven on for that cauliflower recipe) and thought that'll do me all week. I sliced one and added it to the skillet with the rest of my dinner - Pthfttt, McYeuch I do not like them It tasted sweeter somehow and I was totally underwhelmed by the texture. In future I will stick to cubing them and doing them in the air fryer. I really missed the crispy spicyness. Now what to do with 4 baked sweet potatoes Do you have a dog? They love sweet potato! Or, add some chopped pecans and coconut for some crunch. There are many recipes that use mashed sweet potato you can Google. Or, as someone else said, mail them to (Me)! Link to comment Share on other sites More sharing options...
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