foodie67me
Senior Member
Hello everyone! I hope all is well.
Who doesn't like a good oven baked potato? Recently I washed a bunch of large russet potatoes, dipped them in and used my hand to rub canola oil on the surface and then I rubbed salt and pepper on them. I then individually wrapped them in foil and baked them in the oven for just over an hour at 450F. The end result was delicious. I sliced the potato in half and it was soft and tasty as a side dish, especially with butter.
My questions:
1. Has anyone ever tried the same foil wrapped approach above however using sweet potato instead?
2. When the sweet potato is done baking, unwrapped and cut in half, is the sweet potato mushy/liquid-type or does it maintain a nice firm-ish texture that regular potatoes have when they are baked? I have seen some pictures online for foil wrapped oven baked sweet potatoes and the end result texture looked mushy as if the sweet potato inside was melting.
Thanks!
Who doesn't like a good oven baked potato? Recently I washed a bunch of large russet potatoes, dipped them in and used my hand to rub canola oil on the surface and then I rubbed salt and pepper on them. I then individually wrapped them in foil and baked them in the oven for just over an hour at 450F. The end result was delicious. I sliced the potato in half and it was soft and tasty as a side dish, especially with butter.
My questions:
1. Has anyone ever tried the same foil wrapped approach above however using sweet potato instead?
2. When the sweet potato is done baking, unwrapped and cut in half, is the sweet potato mushy/liquid-type or does it maintain a nice firm-ish texture that regular potatoes have when they are baked? I have seen some pictures online for foil wrapped oven baked sweet potatoes and the end result texture looked mushy as if the sweet potato inside was melting.
Thanks!