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Crispy Roasted Sweet Potatoes

Crispy Roasted Sweet Potatoes

The ultimate comfort food, Crispy Roasted Sweet Potatoes are not just easy to make; they're packed with flavor! Roasted to perfection, these sweet potatoes boast a crispy exterior and tender inside, making them a delightful addition to any meal. Serve them tonight and impress your family with this simple yet delicious dish!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon Salt
  • ½ teaspoon Baking Soda
  • 2½ pounds Sweet Potatoes about 3 large, unpeeled, cut into 1½-inch (4-cm) chunks
  • 2 tablespoons Potato Starch see note
  • 3 tablespoons Olive Oil
  • 1 tablespoon Chopped Fresh Rosemary divided
  • ¼ teaspoon Freshly Ground Black Pepper

Equipment

  • Oven
  • Wooden Spoon
  • Peeler
  • Baking Sheet
  • Chef's Knife
  • Large Pot

Method
 

  1. Preheat your oven to 450°F (230°C) and set the oven rack in the middle position.
  2. In a large pot, bring 3 quarts (3 L) of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the sweet potatoes and boil for 10 minutes. Drain the potatoes thoroughly.
  3. Directly on a rimmed baking sheet, toss the par-boiled sweet potatoes with potato starch, olive oil, ½ teaspoon of salt, half of the fresh rosemary, and the black pepper.
  4. Roast in the preheated oven for 35 minutes, stirring once midway through roasting.
  5. After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.
  6. Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust seasoning with salt if necessary. Transfer the sweet potatoes to a platter and serve.

Notes

  • Tip 1: In most supermarkets, you can find potato starch in the baking aisle alongside other starches and thickeners like cornstarch.
  • Tip 2: The sodium content provided in the nutritional section for the potatoes is based on the assumption that about ½ teaspoon of salt is absorbed during boiling in salted water.