Take a sweet potato, dampen the skin with water, make a small slit in the skin. Wrap it in aluminum foil, bake at 350 degrees F for an hour+.
Wrapping them tightly in aluminum foil after wetting the skin while baking at a lower temperature for a long time will slowly steam and caramelize them. You really want to put a cookie sheet under them because they will likely leak, and if sweet potato syrup drips on the bottom of the oven it turns into a thick, viscous, black asphalt-like goop. It is awful. Do not make the mistake of baking them on the racks.
Sweet potatoes with higher sugar contents will work best. If you can find Japanese Satsumaimo's...you just hit the jackpot.
Last edited by ChocoTaco369; 11-09-2012 at 09:53 AM.
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