Friday, 13 March 2009
Peeled, quartered, and thrown in the Remoska with a dash of olive oil.
Really, really really good. Perfect in fact.
I also did sweet potatoes for about an hour and a half, and they were smelt wonderful and were very very soft. I used them to make the sweet potato cake with.
I used the above recipe, but had less than 400g sugar, so used 300g, but next time, I'll do 200g.
I cooked it directly in remoska, which was already hot from cooking lunch. (meatballs and hash browns)
I greased and floured the pan, and put foil over the top for the last 20 mins of cooking.
It tastes great and is mega moist.