Then prop the sweet potato up on its flat side, and cut straight down to make planks: The first thing you want to do is dice the sweet potatoes.
#SWEET POTATO RECIPE SKIN#
If you’re leaving the skin on, I recommend buying organic instead of conventional, and giving the skin a scrub beforehand. I personally LOVE the texture of the skin, so what I do is only peel the gnarly parts (like where my knife is pointing in the photo below), and try to leave as much of the skin on as possible. Should you peel or not?īefore we begin, you need to decide if you’re going to leave the peel on or not. Also try to select ones without any bruising or cracks.ĭry well after washing – Water is the enemy of caramelization, so make sure that you dry the sweet potatoes well with a towel after washing them. If there are any soft spots at all, that means they’re old and rotting, and you should steer clear. Select good sweet potatoes at the store – Make sure each sweet potato you buy is rock hard and firm to the touch. Garnet is the most moist of all and my favorite, but Jewel is also good. Though they have enjoyable flavors, the Hannah and Japanese varieties are more dry and starchy, and will not roast as well as the Garnet and Jewel. Let me tell you, these all roast VERY differently. Pick the right variety – My grocery store carries four types of sweet potatoes: Garnet, Jewel, Hannah, and Japanese. Roasting them this way brings out their natural sweetness, and gives you a delicious but healthy side dish that’s satisfying and filling too. The cubes give you more surface area and thus more browning. Though I will occasionally roast sweet potatoes whole, the reason why I bother to cut them into cubes most of the time is because it really maximizes the caramelization. The usual is my daily lunchtime salads, but you can get creative in other ways, making hashes or pairing them with this Cilantro Jalapeño Sauce for some delicious vegetarian tacos. My toddler loves to nibble on the sweet potato chunks straight off the baking sheet, and I keep the leftovers in the fridge for throwing into various meals. But roasted sweet potato cubes are for sure our #1 favorite in the house. We’ve made a TON of roasted vegetables over the years, basically roasting everything from Roasted Fennel to Roasted Acorn Squash to Roasted Parsnips. Delicious enough to be eaten on its own as a side dish, the cubes can also be used as a base for other recipes like Sweet Potato Hash and hearty salads.
#SWEET POTATO RECIPE HOW TO#
We make these Roasted Sweet Potatoes at least once a week in my house, and have figured out how to make them tender and caramelized, but not burned.
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