I have fallen in love with the taste and the texture of these roasted sweet potatoes. They are SO simple but taste just awesome. I made them a little earlier in the day for dinner, but found myself nibbling on them throughout the afternoon. The skin is slightly crisp, they are slightly caramelized, and just the smallest drizzle of maple syrup adds a perfect touch. (and my kids don’t love the texture of baked sweet or mashed sweet potatoes, but they love these!! Great way to get them to eat what’s seasonal.
This recipe is from Cooks Illustrated – one of my favorite recipe sources. Love their terrific magazine and cookbooks. http://www.seriouseats.com/recipes/2008/11/cooks-illustrated-roasted-sweet-potatoes-recipe.html
Here’s the basic recipe – but so simple you really don’t need one:
- 3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch-thick rounds (see note)
- 2 tablespoons vegetable oil
- 1 teaspoon table salt
- Ground black pepper
Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425°F and cook potatoes 30 minutes.
Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.
- Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.