Roasted Sweet Potatoes
3 pounds red-skinned sweet potatoes (about 6 medium), trimmed, peeled, rinsed and cut into 3/4-inch thick rounds
2 Tablespoons vegetable oil
1 1/4 teaspoons kosher salt
pinch of granulated sugar
In a large bowl, toss the potato slices with the oil, salt, and sugar until evenly coated. Line an 18 x 13-inch heavy duty rimmed baking sheet with aluminum foil and coat with non-stick baking spray. Arrange the oiled potatoes in a single layer on the baking sheet and cover tightly with aluminum foil. Adjust the oven rack to middle position and place the potatoes in the oven. Turn the oven to 425º F and cook the potatoes for 30 minutes.
Remove the baking sheet from the oven and remove the top layer of foil, being careful of the hot steam. Return the potatoes to the oven and cook until the bottom edges are golden brown and lightly caramelized, about 15-25 minutes; checking after 15 minutes to make sure they are not browning too quickly.
Remove the baking sheet from the oven and flip slices over using a thin metal spatula. Return to the oven and continue to roast until the bottom edges are golden brown and lightly caramelized, about 18-22 minutes longer. Remove from the oven and let the potatoes cool for 5 to 10 minutes. Transfer the potatoes to a serving platter and serve. Enjoy!
Printed from thegalleygourmet.net
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