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Roasted Sweet Potatoes
Nb persons: 6
Yield: 4 to 5 medallions each
Preparation time: 5m
Total time: 1h5m to 1h17m
Source: Published November 1, 2008. From Cook's Illustrated.
| Why this recipe works: We wanted a roasted sweet potato recipe that gave us potatoes with a nicely caramelized exterior, a smooth, creamy interior, and an earthy sweetness. We started the sliced potatoes in a cold (versus preheated) oven, covering them with foil, to allow plenty of time for their starches to convert to sugars. We removed the foil after 30 minutes and continued to roast the potatoes until crisp. We had our perfect roasted sweet potato recipe: super-sweet and tender potatoes with a slightly crisp, caramelized exterior. | |
| 3lbs | sweet potatoes, (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds (see note) |
| 2tablespoons | vegetable oil |
| 1teaspoon | table salt |
| Ground black pepper | |
1. 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 degrees and cook potatoes 30 minutes.
2. 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.
3. 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.
Notes; 1. 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.
2. One of nature's unsurpassed sources of beta-carotene. It is important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.
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