Loaded Baked Sweet Potatoes Recipe (2024)

FAQs

Why do you soak sweet potatoes before baking? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Before baking, use a fork to prick each sweet potato several times. You don't need to jab the fork in deep. We're creating steam vents. Otherwise the pressure in the sweet potato could build up so high in the oven that it explodes—an unlikely possibility but one best avoided!

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

When we say loaded, we mean it! We top our soft baked sweet potato with Brown Sugar Cinnamon Butter, a toasted Marshmallow, Butter Pecan Syrup, and Candied Pecans. Try it with our Maple Bacon Chicken or Grilled Sirloin Steak for an amazing flavor combination.

If the potato is still firm when squeezed, that means it needs to cook more. Baked sweet potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Reheat for 2 minutes in the microwave, at 400°F in the air fryer for 5 minutes, or at 400°F in the oven for 10 minutes.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Trapping that spud in aluminum foil where the moisture cannot escape results in a wet potato. Over baking the potato in foil cannot be seen (or easy to smell that it is overcooked) so you can end up with dark brown skin on the bottom, tough to eat and giving off a slightly burnt taste.

While aluminum foil has a dull and shiny side, there is no difference in how either side reflects heat.

Hot and fluffy potato topped with Wendy's signature meaty, flavorful chili, rich, creamy cheese sauce, and shredded cheddar. This spud's your best bud.

A loaded baked potato is typically topped with a variety of ingredients such as cheese, sour cream, and bacon, whereas a regular baked potato is often served with just butter and perhaps some salt and pepper.

What's in Trader Joe's loaded potatoes? ›

Potatoes, cooked ground beef, tomatoes, shredded cheddar cheese (milk, cream, whey protein concentrate, salt, cheese cultures, annatto extract [for color], microbial enzyme, cellulose powder [anti-caking agent]), water, cream, green onions, shredded part skim mozzarella cheese (skim milk, salt, calcium chloride, cheese ...

Give them a cold water bath: Once your fries are chopped, toss them into a large bowl. Then cover the fries completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

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.