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The Food Lab

The Best Roasted Sweet Potatoes

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

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

The Best Roasted Sweet Potatoes

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About This Recipe

Yield:6 to 8
Active time:20 minutes
Total time:At least 2 hours
Special equipment:Rimmed baking sheets
This recipe appears in: The Food Lab: How to Roast Fall and Winter Vegetables The Food Lab Thanksgiving Special: The Best Roasted Sweet Potatoes
Rated:

Ingredients

  • 3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
  • 6 tablespoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon honey

Procedures

  1. 1

    Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour.

  2. 2

    Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons 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. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.

  3. 3

    Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey. Serve immediately.

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