Okay, today simpler than this, baked sweet potatoes batate — do you use them too? I always find them exquisite to curb my sweet cravings. Too bad they are not always easy to find.
I’ve talked about them many times on the blog, because sweet potatoes are so versatile that they can really replace regular potatoes, which are starchy and therefore shouldn’t be eaten too often. The sweet potato, on the other hand, is a completely different tuber with a different origin.
I won’t repeat myself, but if you want to know more about the orange (or purple) sweet potato I leave you this link: Recipes with the red sweet potato Ipomoea batata
There is nothing to object to about the gray sweet potato either; that one is very good as well, but in my opinion it has a completely different, much sweeter flavor, so I don’t see it working well in a savory dish or a soup, while the orange variety does.
Here are a few more recipes with the orange sweet potato:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Baked sweet potatoes batate
- 3 sweet potatoes (orange)
- 1 tbsp dried herbs
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
Preparation Baked sweet potatoes batate
Simply wash well, peel and cut the batate into slices about 3/4 inch thick, line a baking tray with parchment paper, lay the slices on it, sprinkle with dried herbs, a pinch of salt and a drizzle of extra virgin olive oil.
Bake in a convection oven at 356°F for about 30 minutes.
Serve perhaps with legumes.
Tips and variations
The American sweet potato, as I said, is so versatile that you can use it in a thousand ways. After baking it, transform it into a purée or make little patties, for example — kids tend to like it a lot.
Store it in the refrigerator well sealed for a maximum of two days.
