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The Basics: How to Make Roasted Sweet Potatoes
Good for Thanksgiving, or anytime
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a large bowl
- - a baking sheet
- - 3 pounds of sweet potatoes
- - vegetable oil
- - salt and pepper
- - 1 tablespoon of packed brown sugar
WHAT YOU’LL DO:
VIEW ONE STEP AT A TIME | PRINT PDF
1. Heat the oven to 450 degrees Fahrenheit (it will take at least 20 minutes to warm up) and arrange a rack in the upper third.
2. Scrub the sweet potatoes and cut them into large, even pieces.
3. Place the sweet potatoes in the bowl, add a few tablespoons of vegetable oil, two large pinches of salt, a generous pinch of black pepper, and the brown sugar. Mix until the sweet potatoes are evenly coated.
4. Dump the sweet potatoes onto the baking sheet and spread them in an even layer. Place them in the oven.
5. Bake for about 30 minutes, stirring occasionally, until the sweet potatoes are lightly browned and roasty looking. Makes 8 servings. See more Thanksgiving Basics.
Illustrations by Bill Russell
Try throwing in some parsnip & beet with the sweet taters - omg, so good!
cut the ends off and bake whole on foil. no stabbing required. i eat mine in rounds topped with salt and pepper and occasionally sour cream.
Like a few others, my method is the "stick 'em on a tray in oven, for 40 mins." variety. - Cheers!
I peel, chop, toss with oil and herbs, salt and pepper and roast. Yummy!
I just wrap the potato in foil after stabbing it and bake. Good idea to put it on a pan because they have a tendency to leak all over and make a big mess. Just a bit of butter and they are delish.
Agree that the sugar is in no way needed. That's the beauty of SWEET potatoes!
If you want a spicey sweet potato, then cubing and oiling gives the spices a way to stick. The variations are endless. I love garlic and basil with sweet potatoes.
I use the Lipton Onion Soup Mix recipe for roasting white potatoes but substitute sweet potatoes. The onion mix actually carmelizes and offers an easy way to simply roast the potatoes (I keep the skin on). FoiGras
My family LOVES baked sweet potato fries! Peel, slice into steak fries, toss in a bowl with olive oil, Paul Prudhomme's Blackened Redfish seasoning and salt, dump on a foil-lined baking sheet (if they should burn, as some of the thinner ones can do, they STICK like crazy!) and bake for 30 min @ 350F / 180C (no need to preheat my toaster oven), turning once. We have them several times a week. I'm...+READ
My family LOVES baked sweet potato fries! Peel, slice into steak fries, toss in a bowl with olive oil, Paul Prudhomme's Blackened Redfish seasoning and salt, dump on a foil-lined baking sheet (if they should burn, as some of the thinner ones can do, they STICK like crazy!) and bake for 30 min @ 350F / 180C (no need to preheat my toaster oven), turning once. We have them several times a week. I'm with all of you who nixed the brown sugar; the potatoes are delicately sweet without it, and they're excellent with the addition of the spicy seasoning.-COLLAPSE
that's making a mountian out of a molehill !! Stick it in a hot oven (400-450) for about an hour until a wooden skewer shows little or no resistance. what's the big deal? A little butter is all they need.
Agree with Paul-- plus if you roast them until they naturally carmelize (they start to seep brown juice) they'll have an amazing sweetness, and no need for added brown sugar.
I have substituted curry powder for the brown sugar to rave reviews.
That's way too complicated. Just throw them in the oven at 400 degrees for one hour and 15 minutes. The skins fall off the when they're done.