Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the foil so that you create a pocket, with the outer edges sealed tight (so that no oil or potato liquid leaks out). Repeat the same foil process with the remaining two sweet potatoes. Both foil pockets can be placed, seam-side up, on the same baking sheet, either on the middle rack or on the lower rack (do the latter if you are concurrently roasting another dish). Oven-roast for 45 minutes. The skin and flesh both are edible, so there is no need to peel the skin before serving. (July 2014)
Cooking Adventures 