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For consistently soft and sweet roasted sweet potatoes, start with small or medium sweet potatoes because they tend to be less starchy. Halve them lengthwise, season and oil generously, then arrange cut-sides down. Their skins shield the flesh from drying out, while the cut sides caramelize from contact with the hot pan. Most importantly, put the sweet potatoes into the oven before heating it; according to Harold McGee, the author of “On Food and Cooking: The Science and Lore of the Kitchen” (Scribner, 2004), the more time the potatoes spend between 135 and 170 degrees, the more starch molecules convert to sugar, which means sweeter sweet potatoes. Eat any way you like: slathered with butter or other toppings, on its own alongside meats or tofu, or sliced for green or grain salads.
Ingredients
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4small or medium sweet potatoes (8 to 10 ounces each), scrubbed then halved lengthwise 2tablespoons neutral oil (such as canola or grapeseed), plus more as needed Salt
Directions
Line a sheet pan with parchment or foil. On the sheet pan, toss the sweet potatoes with oil and a generous pinch of salt. Arrange cut-sides down, place on the middle rack of the oven, and heat the oven to 425 degrees. Roast, without flipping, until the cut sides are sticky and a knife inserted slides through easily, 30 to 45 minutes. Caramelization on the cut sides will vary depending on your oven and type of sweet potatoes: To brown further, warm a drizzle of oil in a skillet over medium heat; add the potatoes cut-sides down and sear until as browned as you’d like.
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