Can someone explain this to me, please? Planned on rosting 3 sweet potatoes.

C

cynupstateny

Well-known member
Started peeling one by mistake so I wrapped the peeled one in foil and put all 3 on the oven rack. The unpeeled are soft and done and the foil wrapped is still hard as a rock.

I'm sure one of you smart people will be able to answer this.

 
Maybe the foil wrapping caused it to heat up slower? Not sure, but I've been having a lot of issues

with baking potatoes, I baked a whole sheet pan of potatoes yesterday - three very large sweet potatoes and the rest medium sized russets. The sweet potatoes got done sooner than the russets, despite their size difference, but they had tough uncooked spots. Half of the russets were tough and unusable.

Not sure what happened, but I have to make more today to get enough mashed potatoes.

 
Obviously, the foil reflected the heat. I am having issues with foil wrap especially the non-stick

I can poke a hole in it with just a touch of my nail. It leaks even with no holes. The regular foil seems fine.

 
Did you have the shiny side of the foil facing inward or outward to reflect the heat off the potato?

 
Although my oven repair guy said it most definitely makes a difference in overheating the

oven element, which is what needed to be replaced in my not-very-old-electric-oven at the time -- the element burned out). He said it's better to not have the shiny side of the foil toward the oven as it causes the heat to reflect. Expensive lesson to learn, many years ago, so now I always use foil with the dull side exposed to the oven walls.

 
Interesting! The Reynolds site mentions not lining the bottom of the oven with it

because it can cause possible heat damage to the oven.

 
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