Sweet Potato, Oven Baked Pieces

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  "serving": "1 serving"
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  "id": "sweet-potato-oven-baked-pieces",
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  "status": "✅ Reliable",
  "name": "Sweet Potato, Oven Baked Pieces",
  "lastEditedTime": "2024-10-15T14:16:53.651Z",
  "dataFilePath": "./data/eats/sweet-potato-oven-baked-pieces.json",
  "slug": "sweet-potato-oven-baked-pieces",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/sweet-potato-oven-baked-pieces.md",
  "ingredients": [
    "300 grams sweet potato (~ 1 medium sweet potato)\n",
    "1 tbsp olive oil\n",
    "1 tbsp apple cider vinegar\n",
    "1 tbsp salt\n"
  ],
  "method": "*   Preheat the oven to 400 degrees fahrenheit.\n*   Bring 2 litres of water to a rolling boil. Add the salt and apple cider vinegar to the water.\n*   Scrub the outside of the potatoes, or peel if you'd like. Remove any bits you don't want to eat.\n*   Slice the potatoes into small-ish chunks. You can do coin-ish shapes if you'd like, but I think my favourite is lil 2 cm ish cubes! When doing the coin-ish slices, I go for about 6 mm thick slices, or a quarter-inch.\n*   Drop the sweet potato piecesinto the boiling water. Boil for 8 - 10 minutes, until they're starting to get tender.\n*   Use a pot lid to drain the potatoes, getting as much water as you can out of the pot, but leaving the potatoes in there.\n*   Add the olive oil to the pot. Use the lid to cover the pot, and gently shake it around a bit. Check on the potatoes - you want to get the edges looking like they're starting to crumble a bit, with nice craggy bits. Shake again and repeat until you get a texture you like.\n*   Line a baking tray with a silicone sheet - this helps evenly distribute heat. Spread the coins out on a baking tray, leaving plenty of space around each coin.\n*   Bake at 400 for 20 minutes or so. If you want, you can flip halfway through, which makes the most sense if you've gone for coin or baton shapes. You may want to increase cooking time if you have thicker coins, or increase cooking temperature if you prefer a much crispier texture.\n*   These keep great in the fridge! Reheat in the microwave for a tender, moist texture, or reheat in a convection oven for a bit of extra crispiness.\n",
  "notes": "*   Yields about 200 grams, maybe a little less\n",
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      "value": 1,
      "unit": "serving"
    },
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  "yieldData": null,
  "measurementData": null,
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      "id": "rice-fried-with-tofu-bok-choy-carrots",
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      "name": "Rice, fried with tofu, bok choy, and carrots"
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