If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
Sweet potatoes are a fun alternative to ordinary potatoes, or just a great vegetable in their own right! They’re softer than carrots and potatoes, so they cook more quickly too.
Although you can eat the skin of a sweet potato, it is very tough and tasteless. So this is one of the very few vegetables I would peel. This means we don’t need to check the sweet potato over for blemishes – they’ll all come off with the skin. Some people like to use a peeler, but I prefer to use a simple kinfe method which I’ve explained below.
Start by chopping the very ends off the sweet potato. Sometimes these will be little pointy root ends, and sometimes they’ll be flat (see picture below).
Next, cut the sweet potato in half widthways. This gives you a flat surface to rest the sweet potato on while you peel it. Cut thin strips of skin off from the top to the bottom, making sure to keep your fingers out of the way.
Once your sweet potato is peeled, there are a couple of ways to chop it into chunks. The first is, like with potatoes, to just keep halving until you reach chunks about 2cm (a little under 1 inch) on each side. You could also start by cutting slices about 2cm thick, and then chopping each slice into chunks.
Whichever method you choose, try and make sure your chunks are all about the same size. This lets them cook at about the same time, and absorb any flavours from herbs, spices, or sauces evenly too.
These sweet potato chunks are perfect for roasts and casseroles, and take about 1 hour to cook in an oven at Gas Mark 4 (180°C, 160°C in a fan oven). Once they’re cooked, they should be soft and sweet. Beware of overcooking them though – they’ll still taste good but they tend to fall to pieces!