Twice Baked Sweet Potatoes with Quinoa and Kale Recipe (2024)

FAQs

Why are my twice baked potatoes falling apart? ›

Do not wrap the potatoes in foil before baking. It softens the shells and will make them fall apart. Baking them unwrapped makes the skins crispy and stronger, which will help keep the potatoes together when scooping out the flesh and filling them.

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

When you bake sweet potatoes, the peel's nutrition value decreases. Also, approximately two-thirds of the antioxidants are lost but microwaving or boiling is gentler. The remainder of the sweet potato is the same way. Baking can also reduce vitamin A levels by 80%, twice as much as boiling.

Generally, diced sweet potatoes take 7 to 12 minutes; cubed sweet potatoes take 12 to 15 minutes; and whole potatoes take anywhere between 20 to 50 minutes, depending on size. You'll know the potatoes are done when they reach a fork-tender consistency, or when the flesh easily yields to the tip of a sharp knife.

Tip! To keep twice baked sweet potatoes from falling apart, be careful not to scoop out too much of the filling. If you scoop too close to the skin, the potato may become flimsy and fall apart.

Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it. That said, you don't need to strictly adhere to a certain temperature every time you bake a potato.

After you place them in the fridge, they'll stay safe to eat for up to four days, just like most other leftover cooked foods. As a reminder, your fridge should be set to 40 degrees Fahrenheit or lower to keep those spuds and the rest of your food fresh and bacteria free.

In the examples above you nearly double the cost of the potato for the 50 sheets, and for the 500 sheets add nearly 36% to the cost. NEVER BAKE POTATOES IN FOIL. Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin.

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

Less time than the oven: Baked sweet potatoes take only about 30 minutes in the air fryer versus 60-80 minutes in the oven. Easy to make: All you really need are a couple of sweet potatoes and an air fryer! Healthy: Sweet potatoes provide plenty of nutritional benefits.

Is it okay to eat a baked sweet potato everyday? ›

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

In terms of micronutrients, boiled sweet potatoes come out on top in terms of vitamin C, magnesium, calcium, iron and phosphorus while the regular potato wins when it comes to potassium, Vitamin B1 and folic acid. Next up, we compared a baked sweet potato with a baked white potato.

Harold McGee in On Food and Cooking explains that the enzyme becomes active at around 135° and stops at around 170°. This means that if you bake your sweet potatoes low and slow, the enzyme will have more time to break down more starch and the finished potatoes will be very sweet.

Starchy potatoes tend to fall apart or become water-logged when boiled, so I recommend boiling them whole instead of cubed.

Sometimes a potato could be even moister and the water, especially in a larger size potato may be trying to escape as steam from the middle cells of the potato. It hits the outer cells, already expanding from heat and bursts open.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.