Roasting a vegetable in its whole state, such as a sweet potato or butternut squash, opens up a world of possibilities in your cooking. The soft flesh can be mashed with butter or cream and served as a vegetable purée with roast meat or you can add stock and cream to it and turn it into soup. You can purée the flesh in a blender or mouli to make it even softer to serve to young children. Freeze the baked flesh in freezer bags and add to soups to make them healthier or to give them a creamier texture.
Whole sweet potatoes
Place the sweet potatoes on a baking tray. There is no need to use oil or tinfoil or parchment paper. Bake at 200C/400F/Gas 6 for 30-40 minutes or until you can pierce the flesh easily with a fork and the sweet potato has collapsed a little.
You can eat the skin on a roast sweet potato.
SWEET POTATO COOKING TIP
Add the cooled sweet potato flesh (including the skin) to vegetable smoothies to add more fibre or add a spoon or two of the flesh to muffins to give them a softer texture.
Photography copyright foodpixies.com