WHY THIS RECIPE WORKS
Too often, roasted sweet potatoes turn out starchy and wan. We wanted a method that gave us potatoes with a nicely caramelized exterior, a smooth, creamy interior, and an earthy sweetness. Cutting them into ¾-inch-thick rounds and laying them flat on a baking
sheet ensured even cooking. A few experiments proved that a lower roasting temperature resulted in a sweeter potato, so we started the sliced potatoes in a cold (versus preheated) oven and covered them with aluminum foil, which allowed plenty of time for their starches to convert to sugars. We removed the foil after 30 minutes and continued to roast the potatoes until their edges were crisp. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.
SERVES:6 to 8
TOTAL TIME: 1 hour 15 minutes
INGREDIENTS:
- 3 pounds sweet potatoes, peeled, ends squared off, sliced into ¾-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
INSTRUCTIONS:
- Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. Toss potatoes, oil, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes in single layer on prepared sheet and cover tightly with aluminum foil.
- Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes for 30 minutes.
- Remove baking sheet from oven and discard 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. Let potatoes cool for 5 to 10 minutes, then transfer to serving platter. Serve.
VARIATIONS:
- ROASTED SWEET POTATOES WITH MAPLE-THYME GLAZE
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- Whisk ¼ cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme together in bowl. Brush mixture over both sides of partially cooked potatoes when flipping in step 4, then continue to roast potatoes as directed.
- ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE
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- Cook ¼ cup packed light brown sugar, 2 tablespoons apple juice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg in small saucepan over medium heat until butter has melted and sugar is dissolved, 2 to 4 minutes. Brush mixture over both sides of partially cooked potatoes when flipping in step 4, then continue to roast potatoes as directed
