Easy grilled fish! Stone baked sweet potato recipe

Toaster ovens are convenient when you want to bake sweet potatoes at home. However, some people do not have a toaster oven because they "don't have a place to put it" or "don't use it often" (I am one of them).

So, I would like to introduce how to bake sweet potatoes using a fish grill attached to the stove. It is easy to do and produces a delicious, stone-roasted sweet potato-like texture and sweet taste.

Grilled

sweet potato using a fish grill

Ingredients

- 1 or 2 sweet potatoes (fine)


1. Wash sweet potatoes well. 2.


Wrap in aluminum foil. 3.


Place on a fish grill and cook over low to medium heat for 20 to 25 minutes. After turning off the heat, leave the sweet potatoes on the grill for 15 minutes to allow them to cook further in the residual heat. If using a one-sided grill, turn the fish halfway through grilling and grill the opposite side. For double-sided grills, there is no need to flip.



4. When a toothpick or bamboo skewer easily passes through the center of the sweet potato, it is ready to serve.



Actually, there is one drawback to this method of grilling on a fish grill. If the inside of the fish grill becomes too hot and the overheat prevention function is activated, you need to turn off the heat once. I had to stop heating twice, and used a total of 25 minutes for grilling time and 20 minutes for residual heat.

The result of the sweet potatoes heated slowly on the fish grill was.... The sweet potatoes were cooked slowly on the fish grill, and the result was...! The sweetness is concentrated by heating without adding water. It may sound a bit exaggerated, but it tastes just like a dried sweet potato.


And what impresses me is the edge of the sweet potato. When steamed, the edges can become soggy or stringy, but this baking method gives them an unquestionably flaky texture. I was able to enjoy them without any leftovers.


You can easily enjoy the taste of stone-roasted sweet potato on a fish grill. Try it out while being careful not to overheat and stay in the same place.

The sweet potatoes we used this time were thin ones with a diameter of about 3 to 4 cm. If you use thicker sweet potatoes, we recommend cutting them in half lengthwise and wrapping them in aluminum foil.