120 minutes
A delightful combination of crispy edges, tender centers, and a hint of sweetness in every bite.
Sweet Potatoes, peeled, quartered, and cut into 1/2-inch slices
0 lb
Extra Virgin Olive Oil, divided
tablespoons
to taste
to taste
Fresh Parsley Leaves, chopped
tablespoons
tablespoons
1. Preheat Sweet Potatoes
Place the peeled and sliced sweet potatoes into a large saucepan. Cover them with water and gently heat until the water reaches 160°F (71°C). Keep the water at a steady 160°F (71°C) for one hour.
2. Preheat Oven
While the sweet potatoes are gently warming, preheat the oven to 400°F (200°C) and adjust the oven racks to the upper middle and lower middle positions.
3. Drain and Season Sweet Potatoes
After an hour, drain the sweet potatoes thoroughly and transfer them to a large bowl. Drizzle with 3 tablespoons of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper, then toss until evenly coated.
4. Roast Sweet Potatoes
Spread the seasoned sweet potatoes out on two rimmed baking sheets in a single layer. Place the baking sheets in the preheated oven and roast for 30 minutes until the bottoms are browned.
5. Flip and Continue Roasting
Carefully flip the sweet potatoes using a thin offset spatula to ensure even browning. Return them to the oven for another 20 minutes until the second side is browned and the sweet potatoes are tender.
6. Toss with Parsley and Honey
Transfer the roasted sweet potatoes to a large bowl. Add the remaining 3 tablespoons of olive oil, chopped fresh parsley, and honey. Toss until well coated.
7. Serve
Serve immediately while warm and fragrant.
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Add cayenne pepper, smoked paprika, or chili powder before roasting and serve with black beans, corn, and avocado for a Southwestern-style bowl.
Toss with fresh herbs like rosemary, thyme, or sage before roasting to accompany a roast chicken or pork loin.
Roast the sweet potatoes at a high temperature (around 425°F or 220°C). This will caramelize the outside without overcooking the insides, providing that desired crispy texture with a soft center.
Consistency is key. Cut the sweet potatoes into even-sized cubes or slices to ensure they cook at the same rate. A sharp chef's knife will give you clean cuts that roast up well.
Avoid overcrowding the pan. Each piece of sweet potato should have space around it to ensure heat circulates evenly, allowing for maximum crispiness. Use two pans if necessary.
Don’t be shy with the seasoning. Salt is crucial, but consider adding a pinch of cayenne or smoked paprika for a warm, smoky note that complements the honey’s sweetness.
Heat the honey slightly before glazing. This will make it easier to coat the sweet potatoes evenly. Brush on the honey during the last few minutes of roasting to prevent it from burning.
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