Crispy Roasted Sweet Potatoes
These crispy roasted sweet potatoes are concentrated in flavor and gooey on the inside. They require a little bit of work, but if you plan to eat them immediately the final result is totally worth it. The recipe is pure and simple, requiring just oil, salt, and pepper. Freshly cooked, they are tastier than cake. No joke.
Servings: 6
Ingredients
- 3 pounds sweet potatoes either scrubbed or peeled
- 2 Tablespoons olive oil
- oil spray
- salt
- pepper
Instructions
- Preheat oven to 425F
- Cut sweet potatoes into 3/4-inch thick round slices
- Prepare a rimmed baking sheet by lining it with aluminum foil. Spray a thin layer of oil onto the foil.
- Toss sweet potato slices in a bowl with the olive oil and salt and pepper to taste.
- Place sweet potato slices flat onto the baking sheet. Tear another piece of aluminum foil large enough to cover the baking sheet. Cover the baking sheet with the foil and press the edges of the foil around the rim of the baking sheet so that it forms a tight seal.
- When the oven is heated, place the baking sheet onto a rack in the middle level of the oven.
- After 20 minutes, remove the top piece of foil. Bake for 15-25 minutes, until the bottom side of the sweet potato is nicely browned. (This step took 25 minutes in my experience)
- Remove the baking sheet from the oven. Carefully flip the sweet potato slices using a stiff spatula if needed. The slices may stick to the foil.
- Return the baking sheet to the oven. Bake for an additional 15-25 minutes, until the second side of the sweet potatoes is browned. Check on the sweet potatoes every 5 minutes during this time, because the browning will happen more quickly on the second side.
- Remove the baking sheet from the oven. Allow sweet potatoes to rest 5 minutes before removing from the foil. Continue to take care when removing them. They will be very tender.
- Serve immediately.
Notes
Different types and colors of sweet potatoes have slightly different compositions and will cook slightly differently. If you want consistent results, use a single kind of potato.
Whether you scrub or peel the sweet potatoes is a matter of personal preference.
This recipe is adapted from one in The Complete Vegetarian Cookbook by America's Test Kitchen.