Activating enzymes

Sweet potatoes. 71.1 C. 1 hour to activate enzymes that convert starch to sugar. Toss with oil and s&p. Roast 40-50 minutes, turning once.

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tshewman

Would roasting at 150f not do approximately the same thing?

FrankM_3301

I believe so, Todd. Kenji writes that this is an oven space/time saving tip. I'm roasting a chicken tonight, so the oven is up around 500F. This allows me to "sweeten" the potatoes, then toss them in the oven at a high temp for the final roast off, without an hour spent at 150F.

tshewman

Thanks Frank. Much appreciated I've done slow roasting ~200deg for 6-8 hrs with carrots, beets, fennel and celeriac but not sweet potatoes but, definitely not a time or space saver :-) with

FrankM_3301

Just a note, according to Harold McGee, the enzyme denatures at about 170F, so a 200 F oven would inhibit the conversion to maltose as the temperature rises past 170. So, you would probably not get the full effect. Also, I don't believe this enzyme is present in the vegetables you cited above, but I am not certain of that. If anyone knows better, please correct my understanding.

rdj_245907

I tried this today and I found it wasn't worth the effort - maybe just me but didn't find any difference from doing without SV. Best way for me is roasting in their skins on my BGE until the surface starts to caremalise.