Frozen Baked Sweet Potato (冰烤地瓜)

An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture.

Sweet potatoes are a staple in Taiwanese cuisine: they are second to rice as the starch of choice. In Taiwan, these are so commonplace you’ll find them packaged in 7-Eleven. And oddly enough, it’s some of the best sweet potatoes you’ve ever had.

As a bonus, frozen baked sweet potatoes like this is known to contain less calories, as well as a number of health benefits. The freezing process creates an abundance of “resistant starches,” which passes through the small intestine without getting digested and instead feeds bacterial fermentation in the colon.


Frozen Baked Sweet Potato (冰烤地瓜)

3 from 99 votes
Recipe by George L. Course: SnackCuisine: TaiwaneseDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

1

hour 

An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture.

Ingredients

  • 4 sweet potatoes (300 – 400g each)

Directions

  • Choosing Sweet Potatoes. Different varieties of sweet potato contain different amounts of sugar content; for this recipe, I recommend using Taiwanese (orange flesh) or Japanese / Korean sweet potatoes (yellow flesh). Sugar content is pivotal so do not use starchy varieties like the Okinawan sweet potato (purple flesh). The ideal shape will be long, slender sweet potatoes that are not too round or too big. They also should not be sprouting, as that will drastically reduce sugar content.
  • Bake the Sweet Potatoes. Preheat the oven to 230 C (450 F) with convection on, if available. Brush and wash the sweet potatoes very well, then dry completely. Note: Make sure to clean the sweet potatoes very well, especially if you’re planning to eat the skin (which I highly recommend!). Place sweet potatoes directly on the oven rack and let bake. The baking process will take 40-60 minutes, depending on the size and shape of your sweet potatoes. The way to tell when they’re done is by poking & tapping the skin: it should feel hardened and almost completely separate from the flesh, creating a hollow sound. The room should smell distinctly of dark caramel. Once the sweet potatoes are at your desired doneness, take them out of the oven and let them rest on a wire rack. Note: you can enjoy some hot and freeze the rest.
  • Freeze the Sweet Potato. Once the sweet potatoes have cooled completely, pack them in a freezer-safe bag and freeze for about 4 hours. This will get you the perfect ice cream like texture. Note: Letting the baked sweet potatoes cool completely prevents condensation in the freezer bags. Alternatively, you can flash freeze them uncovered without cooling, then pack them in bags later. If freezing overnight, let the sweet potatoes thaw for about 10 minutes at room temperature before enjoying. Alternatively, microwave the sweet potato for about 30 seconds. Eat it while cold!

Notes

  • Batch Size. Depending on the size of your oven, you can bake as many as 12 sweet potatoes at once. For small toaster ovens, I recommend 3-5 sweet potatoes at once. You want to have enough space between each sweet potato for hot air to circulate.

Did you make this recipe? I’d love to see your recreations!

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