Roast Sweet Potatoes

Ready to go in the (cold) oven

Click here for a PDF of this recipe without photos.

This is a recipe from Cook’s Illustrated.  Like all recipes from Cook’s Illustrated, the scientific research leads to an unexpected answer.  The answer, in this case, is “start the potatoes covered and in a cold oven.”  Allowing the potatoes to heat-up along with the oven enables them to be perfectly creamy all the way through without the outside getting either dry or overcooked.  The kids will (usually) eat these like candy – please don’t tell them that they’re actually good for you!

Adapted from Cook’s Illustrated

  • 3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick rounds
  • Olive oil
  • Salt and Pepper

Prep– Peel and slice potatoes.  Toss with oil, salt, and pepper.  Line a baking sheet with foil.  Spray GENEROUSLY with cooking spray.  Arrange potatoes in a single layer and cover tightly with foil (ideally that has also been sprayed with oil.  You don’t want the potatoes to stick.

1:15 before mealtime – Put in COLD oven.  Turn oven to 425.  Set timer for 30 minutes.

45 minutes before mealtime – After potatoes have been in oven for 30 minutes, carefully remove the foil and cook another 20 minutes (or until bottom edges are golden brown).

25 minutes before mealtime – carefully flip potatoes, then continue cooking about 20 minutes.

5 minutes before mealtime – Remove from oven and allow to cool for ~5 minutes before serving.


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