Diced roasted sweet potatoes in a square pan
The Water Hack You Should Never Pass On When Roasting Sweet Potatoes
Baking sweet potatoes in the oven does yield deliciously filling roasted spuds, but you can boost their flavor and texture even further with a dash of water and some aluminum foil.
To start, wash your sweet potatoes and place each on a piece of aluminum foil, bring up the sides to create a little cradle, and then pour in 4 to 5 tablespoons of water.
Close the foil tightly, and place the foil-covered spuds on a baking tray, which you can then place in the oven so the sticky juices escaping the spuds stay contained on the tray.
Once cooked, open the foil, slit the spuds open, and serve or use as usual. The water creates a steam bath, preventing dryness and yielding a super-soft interior and tender skin.
The hack adds minimal time to the roasting process but delivers to the maximum when it comes to enhancing the natural sweetness of the taters and yielding a more even bake.