I am having trouble baking sweet potatos in my oven, I do not want to keep moisture in, but to dry them out!
When I cook them they seem to be too be soggy, although they taste OK.
The ones we ate in Japan were dryer, and great to eat just holding them in your hand....these would sort of squish if you tried to hold them!!!
I wondered if I cook them for too long...about 1 hour at 200 degrees centigrade.
Or is it too hot? Not hot enough?
May it be the type of sweet potato
When I cook other potatos in this way they are fine.
I would be very grateful for advice. :-)