Belle’s Jammy Sweet Potatoes

Name: Belle's Jammy Sweet Potatoes
Total time: 70 min
Yield: 4 servings
Ingredients: 4 sweet potatoes, ideally Korean or Japanese purple-skinned; A large bowl of ice water

Belle bakes these twice, with an ice bath in between, so there is a soft, jammy one waiting for whoever comes in.

Serves 4
No oil
About 70 minutes

Belle, the stitched rag doll with yarn pigtails, holds a roasted sweet potato split open to show soft golden flesh, steam rising. — Watch Belle make iton YouTube

Ingredients

4 sweet potatoes, ideally Korean or Japanese purple-skinned
A large bowl of ice water

You’ll wantrimmed baking tray, parchment, large bowl for the ice bath and tongs.

Method

Heat the oven to 375°F (190°C).
Trim both ends. Lay the potatoes on a lined tray and bake 30 minutes.
Move them straight into the ice water for 2 minutes.
Raise the oven to 425°F (220°C). Back on the tray for 30 more minutes.
Rest 10 minutes. The skin peels right off.
Tip: Use the pale-fleshed, purple-skinned kind; orange sweet potatoes come out wetter, not jammy.

Inspired by @kalejunkie’s ice-bath method.

The printable recipe cards for Belle’s Jammy Sweet Potatoes: an Ingredients card and a Method card on aged parchment, side by side.

Belle wrote this one out for you.

Belle has saved her recipe cards for you to print, and you’ll hear first if a cookbook is ever made.

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