Roasted Sweet Potatoes - America's Test Kitchen Style

It's a Friday night and I knew I was making ham steaks and I'd bought sweet potatoes to go along with, but instead of regular ol' baking I wanted to roast them. Today was a monstrously boring day at work so I did a little surfing for the 'perfect roasted sweet potatoes'.

I decided to use a recipe from America's Test Kitchen - roast the potatoes covered with foil first, then roast uncovered - flip potatoes over halfway through. I'm not going to share because you can either get a one day pass for free or they charge for their content.

These were not rockin' sweet potatoes. I much prefer roasting them just tossed with olive oil, salt & pepper in a 400 degree oven for about 40 - 45 mins. The outside gets a nice crust but the inside is full flavored and soft.

The America's Test Kitchen way had a nice crust on the outside but the inside was flavorless and disappointing - the outside was caramelized and delicious but the inside was rice cakes. Meh.

That's two negative posts in a row but since no one is reading this anymore because I don't post regularly then it doesn't really matter.

But if you stumbled across this blog looking for the perfect roasted sweet potatoes try this instead:

3 medium sized sweet potatoes, peeled and cubed into 3/4" dice
2 tbl olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 400 degrees

Toss the sweet potatoes with the olive oil, salt & pepper directly on top of a sheet pan. Put the pan into the preheated oven and roast the potatoes for 20 minutes. Use a spatula and scrape under the potatoes to remove the crusty bits from the bottom of the sheet pan and gently turn them over. Roast for another 20 to 25 minutes, or until the potatoes are fully cooked.

You should have a nice, sweet/salty crust on the outside but a creamy, flavorful sweet potato taste on the inside.

Score one: Kat

Still loving America's Test Kitchen, though. Just not this particular one.