Roasted Sweet Potatoes
A cold-start roasting method for extra creamy interiors and caramelized edges
Why This Recipe Works
Starting these potatoes in a cold oven allows the starches to convert to sugar more effectively, resulting in a deeper, earthier sweetness. Slicing them into thick rounds ensures a creamy interior that contrasts with the caramelized, crisp edges.
Instructions
Toss the sweet potato rounds with the oil, salt, and pepper in a large bowl until evenly coated.
Arrange the potatoes in a single layer on a large rimmed baking sheet, laying them flat to maximize surface contact for even browning.
Cover the baking sheet tightly with aluminum foil and place it on the middle rack of a cold oven.
Set the oven to 425°F and roast for 30 minutes — the foil traps steam to soften the potatoes while the cold start encourages sugar development.
Remove the foil and continue roasting until the bottoms of the potatoes are deeply browned and caramelized, 15 to 20 minutes.
Flip each round and roast until the second sides are browned and the edges are crisp, 5 to 10 minutes more.
Serve hot, while the edges are still crisp and the centers remain creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
