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Favorite internal temperature for a baked or sweet potato?

jhl192jhl192 Posts: 1,006
I did some searching on internal temperature of a baked potato and found that most people cook them at 350 for an hour or so. Do Any of you have an internal temperature that you shoot for when baking a potato. Is it different for a sweet potato?
XL BGE; Medium BGE; L BGE 
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Comments

  • Just bake until it feels soft when squeezed gently.
    Easley SC Go! Tigers
  • I love my Thermapen and cooking with it, but hasn't dawned on me to cook my potato to a specific temp.  I use the fork test.  If I'm mashing it or pureeing it, I want it soft.  If I'm going to do something like make a hash, I want them to be firmer. 
    Flint, Michigan
  • buzd504buzd504 Posts: 2,560
    It's a good question and I baked sweet potatoes last night, and I didn't think to thermapen them.
    NOLA
  • EggNorthEggNorth Posts: 1,135
    I just cook both until soft and then good to go. Usually wrap in foil in place directly on lump, near the side, then cook whatever and it's all done around the same time.
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • buzd504buzd504 Posts: 2,560
    edited January 2014

    210 degrees, according to this site:  http://whatscookingamerica.net/Q-A/PotatoBaking.htm

    (which would make sense considering it's right below the point at which the water would start steaming the potato).
    NOLA
  • EggoMaticEggoMatic Posts: 130
    210 degrees on the dot - thermapen approved.
    LBGE Virginia Beach, Virginia
  • jls9595jls9595 Posts: 1,528
    205-210 has always worked for me
    In Manchester, TN
    Vol For Life!
  • EggoMatic said:

    210 degrees on the dot - thermapen approved.

    I googled it and this is what I read as well.
    Nowhere Indiana
  • dlk7dlk7 Posts: 1,053
    I've always taken them to 215 degrees and have always had compliments.  I rub them with EVOO, give them a good coating of kosher salt, and bake them on the egg indirect at 350.  I will, however, try 210 IT and see if that makes them even better.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Carolina QCarolina Q Posts: 13,098
    I have never baked a potato to temp. But I have checked the temp of a potato I have baked. :) 205-210° is about right. For russets anyway. I assume the same temp for sweet potatoes (never checked), but they don't take as long.

    As for cooking time/temp. I just cook them at the temp of whatever else I'm cooking. For me, that's usually 325-450* so 45 minutes to 1:15-ish. 

    Or, nuke 'em for a few. Maybe 4-5 for a sweet, 6-8 for russet. Longer for multiple potatoes.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • GriffinGriffin Posts: 7,679
    Add me to the 210 degree temp camp. Unless I am baking potatoes for baked potato soup, then 195-200.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • jhl192jhl192 Posts: 1,006
    These potatoes were for eating as baked potatoes.  The 205-210 was perfect.  While I always cooked to feel as well, knowing what the temperature is going to be when done is helpful.  
    XL BGE; Medium BGE; L BGE 
  • PhinsterPhinster Posts: 1
    Thanks Eggheads...good info....ham and sweet potatoes tonight
  • llrickmanllrickman Posts: 589
    edited August 2014
    For a sweet potato cook until black then toss in the coals the only good sweet potato is one in the trash :) The above goes for cantaloupe also. Now that's the nastiest food on gods green earth Now for a baked. As said above I do until it's soft to the squeeze
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • cortguitarmancortguitarman Posts: 2,061
    210. I even put my Maverick in mine so if don't have to keep checking.
    Mark Annville, PA
  • Very good to know. My wife asked me to bake sweet potatoes for Yams, and i didnt want to get them too well done. I'll see what Temp I come up with.
  • Jeepster47Jeepster47 Posts: 3,827
    edited November 2015
    ...  Or, nuke 'em for a few. Maybe 4-5 for a sweet, 6-8 for russet. Longer for multiple potatoes.
    Nuked potatoes have a different taste/texture than oven/egg baked ones.  Microwaved spuds have a good taste, just not a great taste ... great taste requires baking.

    However, a front end nuke is something to keep in mind when your main protein cook is too low of a temp and/or too short of a cook to yield fully baked potatoes.  The initial help with the microwave doesn't seem to be noticeable in the end product.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • nolaeggheadnolaegghead Posts: 27,318
    Sweet potato tip:

    If you like them sweet, cook them slow so they stay in the 135-170F range for a long period of time.  There is an enzyme that converts starch into sugar in this range.  Over 170 and it denatures and stops working.  Sous vide can be used or just knowing and monitoring the temp and you can get very sweet potatoes without adding sugar.  Conversely, you can cook fast and keep them more on the savory side. 

    Whatever you do, they need to be cooked, eventually, over 180F, which is the temperature pectin breaks down in order to be tender.

    http://www.seriouseats.com/2014/11/food-lab-sweet-potatoes-mashed-science-not-sugar-thanksgiving.html

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • I have had Sweet Potatoes in the oven at 400 Degree F. It looks like they feel tender at internal temp of 200 F.  Let me know what anyone else comes up with.
  • gdenbygdenby Posts: 5,991
    I, too, aim for 205 for spuds. About the same for sweet potatoes, or any root veg if I want them tender.
  • Very good to know. My wife asked me to bake sweet potatoes for Yams, and I didnt want to get them too well done. I checked and it looks like Sweet Potatoes are Tender at an internal temp of 200 F.
  • fishlessmanfishlessman Posts: 23,157
    squeeze test works, no reason to change that. for baked i only use russets or sweet potatoes, no reason to buy the other ones unless your making salad
  • SGHSGH Posts: 24,501
    no reason to buy the other ones unless your making salad
    Or feeding crickets ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • fishlessmanfishlessman Posts: 23,157
    Sweet potato tip:

    If you like them sweet, cook them slow so they stay in the 135-170F range for a long period of time.  There is an enzyme that converts starch into sugar in this range.  Over 170 and it denatures and stops working.  Sous vide can be used or just knowing and monitoring the temp and you can get very sweet potatoes without adding sugar.  Conversely, you can cook fast and keep them more on the savory side. 

    Whatever you do, they need to be cooked, eventually, over 180F, which is the temperature pectin breaks down in order to be tender.

    http://www.seriouseats.com/2014/11/food-lab-sweet-potatoes-mashed-science-not-sugar-thanksgiving.html

    this would explain why i like the huge sweet taters over the medium ones, longer cook time and sweeter. i can fix those little ones now, good to know ;)
  • Best ever baked potatoes:

    Clean nice large Idaho potatoes and poke some holes with a fork. Coat with oil and sprinkle with salt and pepper. Cook an oven (or egg) at 425 for anywhere from 45-75 min depending on potato size. When fork tender and skin crispy, you're done. 

    I usually do these in the oven as I'm often cooking the protein in the egg.
    Pittsburgh, PA - 1 LBGE
  • Just did this last night with a sweet potato and it was in the 197 range. Pulled a few minutes after that and it was just al dente. Figure 210 would be nice and soft

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • ZmokinZmokin Posts: 1,937
    edited February 2016
    squeeze test works, no reason to change that. for baked i only use russets or sweet potatoes, no reason to buy the other ones unless your making salad
    Hmm, I stopped buying russets a long time ago.  I prefer yukon golds when making mashed taters, and redskin for roasting.  I'll grate either one when making hash browns.  One thing I noticed about both red & gold potatoes is they don't turn pink on the outside when left exposed to air after peeling.
    Makes them much more appealing when eating them raw.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • stlcharcoalstlcharcoal Posts: 3,144
    I've never measured the temp, but I wait until they are soft.  Squeeze them with tongs and if they don't bounce back, they're ready.

    I've pierce them all over with a metal skewer, microwave them for 2 minutes on each side, covered them with olive oil, salt, and pepper, then wrap in foil.  Over direct heat 400-500F and turn every 10 minutes.  Ready in 30 minutes.

    I do the same with Yukon Golds, but if they are really fat, I'll put an aluminum "potato nail" through them.

    I those restaurants that bring the big idaho's in the paper, I hear they rub them with lard.  Anybody know the trick on those??
  • Ozzie_IsaacOzzie_Isaac Posts: 8,943
    210 is my temp
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • WebassWebass Posts: 138

    I use the KISS method...the trusty toothpick.  

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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