![]() Microwave: I microwaved whole sweet potatoes in a covered bowl until they were fork-tender at the core.Steaming: I steamed whole sweet potatoes in a bamboo steamer until they were fork-tender at the core.Baking/Roasting: Following Kenji’s method for baking sweet potatoes before mashing them, I wrapped sweet potatoes in aluminum foil and roasted them at 300☏ on the middle rack until they were fork-tender at the core.Boiling: I kept the sweet potatoes submerged in water at a low simmer until they were fork-tender at the core.At the very least, it might be better to hedge toward a softer texture, regardless of variety. It might be more useful to identify what we don't want in a cooked sweet potato: Gumminess dry, leathery spots crunchiness or uncooked sections. Because of that variability, it’s difficult to make blanket statements about desired textures. Texture: Depending on the variety, cooked sweet potato can have textures ranging from fluffy and crumbly to wet and mushy.And as we will see, the right cooking method can have a profound impact on that aroma. We probably just care that our cooked sweet potatoes are intensely aromatic-anything but plain or bland. Do we necessarily care about all those compounds? Not exactly.For instance, this study shows that there are around 60 volatile compounds present in cooked Jewel sweet potatoes, of which three are the most apparent: phenylacetaldehyde (perfume), maltol (caramel), and methyl geranate (sweet candy). Aroma: There are a number of volatile compounds that contribute to the nutty, earthy, caramel aroma we associate with cooked sweet potatoes.He showed that the more starch you convert to maltose, the sweeter the sweet potato tastes. Kenji went to great lengths to explain sweetness in sweet potatoes: they contain an enzyme (amylase) that converts the tuber’s complex starches into maltose, a basic sugar molecule, and prolonged cooking encourages this enzymatic action. Sweetness: A cooked sweet potato should taste relatively sweet (it’s in the name, after all).
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