When I saw these crispy roasted sweet potatoes in Victoria magazine, I could not wait to make them. Sweet potatoes were on my ‘food-I-hate’ list for a long time. Then at some party, trying not to insult the host who baked them to their crispiness, I took few bites. Since then I was hooked. Sweet potato fries with sour cream or caramel sauce are my favorite, but I’ve been known to serve them in a yummy salad as well.
Usually, I roast my sweet potatoes spread on a cookie sheet, drizzled with olive oil and seasoned with salt, pepper, and cumin. Then I roast them crispy, but sometimes they stick to the bottom of the sheet. This method of roasting gets them crispy without all the sticky mess. The only downside is that they bake longer.
Victoria magazine subscription was a gift from my sweet bloggy friend Katie. It’s about charming homes and gardens, whimsical decorations and world travel, but they also share few recipes. This crispy roasted sweet potatoes recipe was in the latest issue. I have few more marked and set aside to make. If they’re as good as this one, I’m excited to try them.
Crispy Roasted Sweet Potatoes
For this #simple and #beautiful dish #sweet #potatoes are sliced thin, brushed with butter,… Click To Tweet
4 tablespoons butter, divided
3 large sweet potatoes
3 cloves garlic, smashed
2 teaspoons salt
1 teaspoon ground black pepper
Preheat oven to 400 degrees F. Coat a 9-inch baking pan with two tablespoons melted butter.
Wash potatoes. Using a mandoline or knife, slice sweet potatoes into thin rounds, about 1/8 -inch thick (microwaving potatoes for 5 minutes makes them more pliable). Place slices in prepared pan. Tuck in garlic and thyme among slices. Brush sweet potato slices with remaining two tablespoons melted butter. Season the potatoes with salt and pepper.
Bake until potatoes are tender and crisp, about 1 ¼ hours. Garnish with more thyme.
Serving suggestion: top potatoes with a dollop of sour cream.