Rewind Hollow

Recipes from the Attic

Two painted purple-skinned sweet potatoes on a plate, one split open to show a soft golden centre, steam rising.

Belle’s Jammy Sweet Potatoes

Serves 4 · No oil · About 70 minutes

Ingredients

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

Equipment

  • Rimmed baking tray
  • Parchment
  • Large bowl for the ice bath
  • Tongs

Method

  1. Heat the oven to 375°F (190°C).
  2. Trim both ends. Lay the potatoes on a lined tray and bake 30 minutes.
  3. Move them straight into the ice water for 2 minutes.
  4. Raise the oven to 425°F (220°C). Back on the tray for 30 more minutes.
  5. Rest 10 minutes. The skin peels right off.

Inspired by @kalejunkie’s ice-bath method.

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