Favorite internal temperature for a baked or sweet potato?

jhl192

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?

30yearegger

Just bake until it feels soft when squeezed gently.

Fred19Flintstone

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. 

buzd504

It's a good question and I baked sweet potatoes last night, and I didn't think to thermapen them.

EggNorth

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.

buzd504

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).

EggoMatic

210 degrees on the dot - thermapen approved.

jls9595

205-210 has always worked for me

Loosemoose

EggoMatic said:

210 degrees on the dot - thermapen approved.

I googled it and this is what I read as well.

dlk7

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.

Carolina Q

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.

Griffin

Add me to the 210 degree temp camp. Unless I am baking potatoes for baked potato soup, then 195-200.

jhl192

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.  

Phinster

Thanks Eggheads...good info....ham and sweet potatoes tonight

llrickman

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

cortguitarman

210. I even put my Maverick in mine so if don't have to keep checking.

BhamMan

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.

Jeepster47

Carolina Q said:

...  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.

nolaegghead

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

BhamMan

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.

gdenby

I, too, aim for 205 for spuds. About the same for sweet potatoes, or any root veg if I want them tender.

BhamMan

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.

fishlessman

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

SGH

fishlessman said:

no reason to buy the other ones unless your making salad

Or feeding crickets

fishlessman

nolaegghead said:

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

xiphoid007

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.

Brisket_Fanatic

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

Zmokin

fishlessman said:

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.

stlcharcoal

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_Isaac

210 is my temp

Webass

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