Sometimes I get addicted to really, really simple foods, and currently it’s sweet potatoes. For the last month we have been eating so many sweet potatoes it is lucky we are not orange. Thankfully it gave me time to perfect this easy recipe for light and fluffy bites every time.
If you time it just right the sugars caramalize and crisp on the outside while leaving the potatoes pillowy on the inside. It’s worth eating healthy when it tastes like this.
Roasted Sweet Potatoes
(serves 2)
Turn on your oven to 425 (convection if you have it). Place a sheet pan in the oven and let it heat up along with. Wash and peel the sweet potatoes. Cut each sweet potato in half lengthwise and then cut into 3/4" thick half moons. Place in a bowl and toss throughly with olive oil and a big pinch of salt and pepper.
When the oven is hot carefully remove your sheet tray and pour the sweet potatoes onto the sheet, arrange so the flat sides are down. Place in the bottom third of the oven for 12 minutes.
After 12 minutes remove and flip. Cook for another 12 minutes, move to the upper part of the oven and cook for another 8. Serve hot.
{ 5 comments… read them below or add one }
I adore sweet potatoes, too! This looks absolutely wonderful.
As long as you wash well, and the skin isn’t old & thick, you can eat the skins for more nutrition. They are quite good!
Good point Sue, I do that sometimes as well.
Sweet potatoes prepared like this lend themselves delightfully to ‘fancier’ seasoning…once tossed in olive oil a coating of curry powder, or chili powder, or cumin, or garlic powder, or a dash of cayenne makes them SO yummy and interesting.
Great point! I love them with powdered ginger