Because sweet potatoes are dense, you’ll want a knife that is big enough and sharp enough to make a smooth cut, like a 7-5/8″ Petite Chef knife. After peeling the potato, find a place on it where it can rest on the cutting board without too much roll or wobble.
What is the easiest way to cut sweet potatoes?
If you want to soften them slightly to make them easier to cut, poke several holes in the skin with a fork then microwave for 1 to 2 minutes to soften. Be sure to use an oven mitt to remove the potato from the microwave; it will be really hot!
How do you cut sweet potatoes so hard?
You may have found that larger sweetpotatoes can prove difficult to cut. We recommend using a large knife and gently apply your weight forward to thrust the knife through the sweetpotato.
What type of knife is used to cut potatoes?
After peeling with a 4″ Paring Knife or Vegetable Peeler, use a prep knife that’s long enough to cut the length of the potato, like a 7″ Santoku or a 7-5/8″ Petite Chef knife.
Do you cut end off of sweet potato?
Depending on the recipe, you may want your sweet potato rounds to be skinless. If so, peel the potato with a vegetable peeler. Cut the ends off of the potato. Place the potato on a cutting board and use a sharp knife to slice about 1 to 2 inches (2.5 to 5.1 cm) off of each end of the potato.
How long should I cook sweet potatoes for?
A good rule of thumb for whole baked sweet potatoes: 45 minutes to 1 hour at 400 degrees F; 1 hour to 1 hour 15 minutes at 350 degrees F; 1 and 1/2 hours at 325 degrees F. You’ll know the sweet potatoes are done by piercing the center of the sweet potato with the tip of a sharp knife; the flesh should yield easily.
How do you soften potatoes before cutting them?
How do you soften potatoes for cutting? If you are using a large potato that’s too tough to cut, you can microwave the potato for 1-2 minutes, depending on its size. That will make it much easier to cut without cooking the potato.
Why is my sweet potato hard after cooking?
The worst thing you can do with sweet potatoes is put them in the refrigerator. It’s too cold in there, which changes the potato’s cell structure and makes them hard in the center (even after they’re cooked).
Do you have to peel sweet potatoes?
The skins of sweet potatoes are safe to eat, both raw and cooked, and contain nutrients such as fiber and antioxidants. Here are a few things to consider: Leaving the skin on sweet potatoes is a time saver since you don’t need to peel them (you do need to scrub them well).
How do I know what knife to use?
Larger chef’s knives are used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts. Carving knives are used for slicing and carving dense meats. Slicing knives are used for cutting thinner slices of roast, fruit and vegetables.
What is a Santoku knife used for?
Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.
What can I use instead of a mandoline?
4 Ways to Shave Vegetables Without a Mandoline
- Vegetable Peeler. This option will give you vegetable shapes that most resemble those you’ll get from a mandoline.
- Cheese Planer.
- Knife.
- Food Processor.
Do I really need a mandoline?
A mandoline—with an e at the end—is a kitchen tool no one should be without. The key benefits to using a mandoline are speed and uniformity in slicing, shredding and sometimes grating. Traditionally used to cut prep time to a minimum when making gratins, slaws and french fries, mandolines are tremendously versatile.
How do you thinly slice potatoes without mandolin?
4 Easy Ways to Thinly Slice Potatoes (Without a Mandoline)
- 1 – Use a Vegetable Peeler. Using a vegetable peeler is probably going to be one of the best things that you can do.
- 2 – Use a Cheese Planer. What is this?
- 3 – Using a Sharp and Thin Knife.
- 4 – Use a Food Processor.
Should sweet potatoes be refrigerated?
Sweet Potato Storage
It’s best to keep sweet potatoes in a cool, dry area that gets good ventilation, according to the U.S. Sweet Potato Council. You really shouldn’t store sweet potatoes in the fridge if you plan to eat them within a month or so, as refrigeration can cause a hard center and unpleasant-tasting flesh.
How long can you keep cut sweet potatoes in the fridge?
To store cut sweet potatoes, submerge them in cold water and keep in the refrigerator for 3-4 days. To freeze cut sweet potatoes, first blanch the potatoes and then transfer them to an airtight container. Frozen cut sweet potatoes can last for up to 6 months in the freezer.
Can you cut up sweet potatoes ahead of time?
You can peel and cut sweet potatoes and store them in the fridge up to 24 hours in advance for easier meal prep. Store the raw, cut sweet potatoes in a bowl of water in the fridge to keep them fresh.
Should you wrap a sweet potato in foil before baking?
Not only does wrapping them in foil make for easy clean-up, but it locks in the steam for tender and fluffy potatoes! Plus, baking is much better than boiling sweet potatoes if you want the natural sweetness to come out.
Do you peel sweet potatoes before boiling?
You can either peel or leave the skin on: just make sure to cut off any black spots. Place the sweet potatoes in a pot and cover with 1 inch of lukewarm water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Then drain.
Should you boil sweet potatoes before baking?
When you’re in a time crunch, there is a way to cook your sweet potatoes faster. The trick is to partially cook them: Boiling sweet potatoes before baking them can cut back on overall cooking time.
Should you soak potatoes in water?
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.