Roasted Sweet Potatoes
Brown Butter Pecan Tart à la mode
Sweet potatoes-- I can make a meal out of them. They are a root vegetable that is high in beta-carotene, rich in vitamin A and C and they taste like dessert! Good for you and goodness all in one bite.
I like to use red-skinned sweet potatoes. The color is such a vibrant orange and in my opinion, they have a sweeter flavor. These potatoes are cut thick and tossed with oil, salt, and a pinch of sugar for a little more caramelization. They are started in a cold oven to ensure even cooking and they are covered with a sheet of aluminum foil to allow to steam. Once the foil is removed, the potatoes continue to roast until golden brown and caramelized around the edges.
I prepare these for weeknight meals and Sunday dinners, but they would also be a well received addition to a Thanksgiving feast.
Roasted Sweet Potatoes
3 pounds red-skinned sweet potatoes (about 6 medium), trimmed, peeled, rinsed and cut into 3/4-inch thick rounds
2 Tablespoons vegetable oil
1 1/4 teaspoons kosher salt
pinch of granulated sugar
In a large bowl, toss the potato slices with the oil, salt, and sugar until evenly coated. Line an 18 x 13-inch heavy duty rimmed baking sheet with aluminum foil and coat with non-stick baking spray. Arrange the oiled potatoes in a single layer on the baking sheet and cover tightly with aluminum foil. Adjust the oven rack to middle position and place the potatoes in the oven. Turn the oven to 425º F and cook the potatoes for 30 minutes.
Remove the baking sheet from the oven and remove the top layer of foil, being careful of the hot steam. Return the potatoes to the oven and cook until the bottom edges are golden brown and lightly caramelized, about 15-25 minutes; checking after 15 minutes to make sure they are not browning too quickly.
Remove the baking sheet from the oven and flip slices over using a thin metal spatula. Return to the oven and continue to roast until the bottom edges are golden brown and lightly caramelized, about 18-22 minutes longer. Remove from the oven and let the potatoes cool for 5 to 10 minutes. Transfer the potatoes to a serving platter and serve. Enjoy!
Source: Adapted from Cook's Illustrated, November, 2008