Serious Eats: Recipes

The Best Roasted Sweet Potatoes

[Photographs: J. Kenji Lopez-Alt]

Par-cooking the potatoes in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful and sweet.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.r

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