You Must Absolutely Freeze Baked Sweet Potatoes in a Popsicle
Even before I saw Eater ‘s article on the greatness of frozen sweet potatoes, I knew I had to try one. I’ve been following Chef George Lee on Instagram for several months now, and his account is full of ingenious tips and delicious, by the way, vegan recipes. (Just look at this amazing cabbage dish .)
But a recent post about frozen baked sweet potatoes confused some of his followers. I can only speak for myself, but frozen baked sweet potatoes are not something I have ever encountered in my nearly 35 years in the United States. In Taiwan, however, it’s common, and for Lee it’s a nostalgic summer treat. “It has a caramel flavor and ice cream texture,” he told Eater. Frozen root vegetables are so common in Taiwan that you can find them in convenience stores, but after moving to California, Lee had to make his own.
As you can see in the video, making one of these sweet potatoes is easy. All you need is a small, thin, yellow-fleshed Japanese sweet potato and a freezer bag. Rub it well and then place – unpunctured – on a 450 degree oven rack. Fry for about an hour, until the skin is completely separated and the sugar begins to ooze.
Let the potatoes cool completely to room temperature, then place them in a freezer bag and place them in the freezer. “About five hours is the ideal time to freeze,” said Lee Eater, explaining that the potatoes will acquire a soft, creamy consistency. “When you taste sweet potatoes, you feel that they are firm yet soft, as if you had ice cream that has the skin on it. Like the ice cream bar Häagen-Dazs. “
I tasted the treat myself and – although I digested mine a bit – was amazed at how sweet and refreshing the frozen tuber was. The caramel flavor Lee promised was there and delicious , and I breathed it in much faster than any other sweet potato that has ever graced my plate. (And, historically, I don’t like eating sweet potatoes slowly.)