Have you ever tried slow roasting Sweet Potatoes? I know you’re going to want to try these little big lovelies because they seriously turn into something irresistible when slow roasted. When I say slow roasted I mean it too…if you’re planning dinner at 6 PM, you need to pop these in your oven by 3 PM …so yes, you’ll need to plan for three hours.
Who has three hours on a week day right? As far as weekends go…busy too right? I consider myself lucky since I work out of my home but also have the time bake feature on my oven. If I happen to be at my late afternoon yoga class or run class, I pop these in the oven before I leave and all I have to do is finish them up under the broiler when I get home. Plus, I love that sweet potatoes are one of those upgraded carbohydrates with a lower glycemic index than regular potatoes. YUM!
I first spotted these slow roasted and charred sweet potatoes on the very amazing Smitten Kitchen Blog. When I read her description of how the “potato gets sweeter, louder, and more nuanced than seems possible and the salty, lightly blackened skin gets so crispy, you’re going to immediately retroactively resent all of the sweet potatoes you had before then for not tasting like this”, I knew I had to try them.
Seriously, something magical happens when you slow roast these babies. I thought I was in love with sweet potatoes before, but nothing I have made in the past compares to these. I rubbed them with coconut oil, sprinkled them with course salt and a little pepper and that’s it. Ready for the oven!
These would pair perfectly with a just a little melted ghee and a dollop of yogurt for a light lunch. I paired them with a Cauliflower Scramble one night and a few days later, with black lentils and a side salad. But the truth of the matter is, I’d eat one of these bad boys for breakfast, probably with a runny egg! Heck, I’d eat these for a midnight snack, if I ever needed a midnight snack that is?.
You’ll never want sweet potatoes with marshmallow topping again, I promise. These are sweeter, better, and the crispy salty skins will knock your socks off!
SLOW ROASTED SWEET POTATO (adapted from SmittenKitchen)
INGREDIENTS:
- 2 Large or 4 medium organic sweet potatoes, scrubbed clean
- 4 teaspoons coconut oil
- 2 teaspoons kosher salt or coarse sea salt
- 1 teaspoon freshly ground black pepper
DIRECTIONS:
- Heat your oven to 275°F.
- Arrange sweet potatoes on a large, foil-lined baking sheet or cast iron skilled or other heavy duty roasting pan. Rub each with 1 teaspoon coconut oil depending on size. May need 2. Than sprinkle with 1/2 course teaspoon salt (which will make a quite salty skin, use less if desired but I LOVE salty foods) and 1/4 teaspoon pepper until well coated.
- Bake until very soft inside and caramelized on the bottom, about 2 1/2 hours. Remove from oven.
- Heat your broiler and run the potatoes underneath it for about 2 to 3 minutes (depending on your oven), until lightly charred on top. I love this part!
- Let potatoes cool 10 minutes if you can wait that long! Gently crush potatoes with your hands to expose the flesh or be like me and slit open with a sharp knife. Finish with butter, or a topping of your choice.
[reminder]What is your favorite way to eat a sweet potato? Do you prefer just butter or do you load them up? [/reminder]
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