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Cook's Illustrated's Roasted Sweet Potatoes

Posted by The Serious Eats Team, November 19, 2008 at 12:45 PM

- serves 4 to 6 -

Note: 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. For our free recipes for Roasted Sweet Potatoes with Maple-Thyme Glaze and Roasted Sweet Potatoes with Spiced Brown Sugar Glaze, go to www.cooksillustrated.com/december.

Ingredients

3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch-thick rounds (see note)
2 tablespoons vegetable oil
1 teaspoon table salt
Ground black pepper

Procedure

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°F 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.

More Thanksgiving recipes from Cook's Illustrated

Slow Roasted Turkey with Gravy
Sautéed Green Beans with Garlic and Herbs
Pumpkin Pie

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Tags: Cook's Illustrated, fall recipes, sweet potatoes, Thanksgiving, Thanksgiving sides