It’s hard to find a more reliable pantry staple than the sweet potato. These root vegetables are incredibly adaptable, working just as well for breakfast as they do for dinner. They also provide valuable nutrients, including abundant amounts of fiber, vitamin A, and vitamin C. Best of all, they’re naturally sweet and delicious.
If you’ve mastered the basic baked sweet potato and you’re looking to elevate your preparation, there’s one surprisingly simple trick to try.
The Freezer Is Your Friend
Here’s what to do: Place your sweet potato (whole, not cut) into a freezer-safe, resealable bag and freeze it overnight or up to two days. When you’re ready to cook, preheat your oven to 450 degrees Fahrenheit, then bake the frozen sweet potato whole in its skin on a baking sheet lined with aluminum foil or parchment paper for 45 minutes to an hour. You want a very hot oven and a long bake — long enough for the sweet potato to leave a trail of burnt sugar on the baking sheet.
Why Freezing Works
There’s an interesting scientific process going on here. When the sweet potato freezes, the water inside crystallizes, breaking down the internal structure of the sweet potato without breaking its skin. This process “macerates” the flesh, making it softer and more pliable. When cooked later at a high temperature, the sugars caramelize nicely while the skin protects them from scorching. The result is a sweet potato that’s more evenly cooked and caramelized throughout.
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Tips and Tricks
Don’t leave your sweet potatoes in the freezer longer than necessary. While they will be fine for a couple of days, you want to avoid forgetting about them — freezer burn will degrade their taste and quality. Make sure the sweet potatoes are in a freezer-safe bag or another airtight container. You don’t want them to dry out from direct exposure to the cold.
Once baked, the sweet potato can be cut down the middle and topped with your preferred fillings. You can also dice it, mash it, or use the flesh however you like. Simply season with your favorite spices and enjoy.
