“Sweet potatoes” Do you think of Thanksgiving dinner, whipped up with marshmallow topping? Or have you joined the foodies who are always finding a new way to add these nutrition power houses to your diet? In 2008, Cook’s Illustrated published a recipe for roasted sweet potatoes that changed how we most frequently eat sweet potatoes, forever. With their science editors and multiple testings, they came up with a method that insures, every time, perfectly tender, over-the-top sweet potatoes. They are even good cold from the frig for a healthy snack!
Roasted Sweet Potatoes
6 medium sweet potatoes
Trim ends, peel and slice into 3/4 inch rounds
Toss with 1 teaspoon kosher salt.
2 tablespoons oil…..I used coconut oil, which out of my cupboard, looks like this:
Into my microwave for 10 seconds to liquify.
Pour oil over potatoes and stir to coat each slice.
Line a baking sheet with foil , spray with PAM and spread slices on sheet.
Cover tightly with foil.
Place in cold oven on middle rack and turn oven to 425 degrees. Bake 30 minutes.
Remove baking sheet from oven and carefully remove foil covering.
Place back in oven for 15 to 25 minutes until golden brown on top.
Remove pan from oven and flip slices over. Return to oven to brown remaining side, 18 to 22 minutes.
When you love the way they look :); take the pan out and let them cool 5-10 minutes.
Who knew healthy could taste so good?