Ingredients: |
Ingredients: Note that this recipe calls for starting the potatoes in a cold oven. 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.
3 lbs sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, cut into 3/4-inch thick rounds (see note)
2 T vegetable oil
1 t table salt & Black pepper to taste
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Directions: |
Directions:Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line a 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 425º 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 10 minutes; transfer to platter,serve. Note-----Keep an eye on the last 3 steps, as how thick you have cut the slices affects how quickly they will start to burn. Also, a little black doesn't even taste, as it is just caramelized sugar. |
Personal
Notes: |
Personal
Notes: Eric made these when I was staying with him. Right then I decided no more Marshmallows/brown sugar on sweet potatoes for me, these are so much better. I even make these for Zoe, only I dry them on low heat after cooking so they are dehydrated. So Zoe says "2 paws up" -Gary
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This recipe for Roasted Sweet Potatoes is from