Monday, May 23, 2011

Best Sweet Potato Recipe IN THE WORLD

Even if you don't like sweet potatoes, you will probably like this recipe.  It. is. to. die. for.  My family loves them {even Handsome Hero, who normally doesn't like sweet potatoes}, and they have become a staple company dish.  The recipe comes from the cooking magazine Cook's Illustrated.

My favorite part of this dish is that it brings out the best flavor from the sweet potatoes while being the healthiest way to eat them that I've ever seen. 

There is a con, however, to this recipe.  It takes up your oven space for over an hour.  I usually use this recipe if we are grilling out or doing a skillet dinner that is complementary.

Sweet potatoes
Olive Oil
Cooking spray

Peel your sweet potatoes.  You want to choose potatoes that are relatively the same size.  These two sweet potatoes will make enough for our family of four {the kids eat as big a portion as we do of these puppies potatoes}.

Cut the potatoes into medallions between 1/2 to 3/4 inch thick.  If you go with thicker medallions, you might need to add to the cooking time.

Put the medallions into a bowl and put enough oil to coat {a couple of teaspoons should do it}.  Season with salt and pepper.

Cover a sheet pan with aluminum foil and spray with a cooking spray.  Don't skip this step or you won't be able to turn the potatoes.  Spread potatoes on the pan.

Cover the pan with foil and stick it into a cold oven on the middle rack.  Don't look at how dirty my oven is.  It's all in your mind.

Turn the oven to 425.  Cook them covered for 30 minutes.  Then take the foil off and return them to the oven.

Cook another 15-20 minutes until the bottoms are browned.  Flip them over with a thin spatula.  Put them back in the oven.

Cook for another 15 minutes or so until the other side is browned.

These have no sugar, but they are wonderfully sweet.  When she was visiting, my mom cooked them to a darker color than I ever had {I thought they were burnt} and they were great.  The taste reminded us of campfire marshmallows - the ones that catch fire and you quickly blow out and then gobble up.

They're perfect wherever a potato side dish is appropriate.  My mom has made this same recipe using good ole' russets and says it works very well, so if you're a diehard sweet potato hater {like my dad} then you can alter the recipe. 

Silly haters.  Don't know what they're missing. 

I love you, Dad.

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