My initial experiment with a sweet potato was accidental. I popped one in the simmering oven before heading out, not knowing exactly h0w it would behave. After a protracted amount of time in the pub, we came home not sure if we were going to greeted by something under-cooked or all gnardly. But we were greeted by absolute perfection.
I decided to monitor a bit more closely how a sweet potato behaved in the AGA simmering oven. In a normal fan oven, it’s pretty much always 1.5 hours at 180°C … much more and you get a hard wrinkly exterior and a dried-out centre. Things are less prescriptive in an AGA though, because cooking by ‘radiant heat’ is so much less drying than cooking in a fan oven.
2 hours in, and the sweet potato was baked. 4 hours, and it was still behaving itself as it was at the 6 hour mark and again at the 8 hour mark. So in conclusion, if you want dinner ready for when you’re back, but you don’t have any idea when you’re going to be back, then rub a bit of oil on a sweet potato, sprinkle some salt on it and then pop it in the simmering oven for anywhere between 2-8+ hours.
If you have decided to carry out your own roast sweet potato experiment, you have four roast sweet potatoes and aren’t sure how to use them, here’s a recipe suggestion which was rather delicious
Sweet Potato Curry
4 already-roasted sweet potatoes
1 tbsp olive oil
1 onion, sliced
1 tsp chilli powder
1 tsp turmeric
1 tsp fenugreek
3 pucks frozen spinach
1 tbsp creme fraiche
1. Cut each half of the sweet potato into quarters.
2. Heat the olive oil in a pan, and cook the onions on a gentle heat for about 8 minutes until they’ve softened. Add the chilli, turmeric and fenugreek and cook for a few seconds. Pour the water into the pan, add the spinach, and arrange the sweet potatoes flesh-side down.
3. Cover and simmer for 10-12 minutes. Serve with a dollop of creme fraiche.