Wednesday, November 21, 2012

Roasted Sweet Potatoes

This is a great alternative to roasted potatoes. Par-cooking the potato in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful and sweet.

Servings: 8 to 12

  • 5 pounds sweet potatoes, peeled and cut into 1/2-inch disks or 1/2-inch chunks
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper

  1. Bring 3 quarts water to a boil in a large saucepan over high heat. Remove from heat and add 1 quart room temperature (70°F) water to pot. Immediately add potatoes to pot and cover. Place in warm spot in kitchen for at least 1 hour, and up to 3.
  2. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F.
  3. Drain sweet potatoes and transfer to large bowl. Toss with olive oil, and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes.
  4. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Serve immediately.


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