For more concentrated sweet, roasted flavors, pop your sweet potatoes into the freezer first.
Freezing sweet potatoes drives excess water out of the potato, resulting in an interior with more concentrated flavor.
Wrapping the sweet potatoes in foil ensures that they don’t dry out too quickly, and allows you to add aromatics if desired. In the past, Kenji showed us that both low-temperature baking and sous vide cooking were reliable methods to maximize sweetness in sweet potatoes. And this year, Chef Lucas Sin of Junzi Kitchen and Nice Day Restaurant went viral forSo which is it? Boiled, baked, sous vide, frozen and baked, or something else? Let’s find out.Sweet potatoes aren’t really potatoes at all .
Aroma: There are a number of volatile compounds that contribute to the nutty, earthy, caramel aroma we associate with cooked sweet potatoes. For instance,shows that there are around 60 volatile compounds present in cooked Jewel sweet potatoes, of which three are the most apparent: phenylacetaldehyde , maltol , and methyl geranate .
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