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Roasted Sweet Potatoes

Sweet potatoes have a lot of water in them, which contributes to them not browning and mostly steaming in the oven. Convection ovens and proper spacing helps it brown and it tastes very very good.

Ingredients

Sweet potatoes Curry Powder Brown Sugar (optional) Cayenne (optional)

Instruction

Preheat oven to 400F convection if at all possible, 475F if it’s not. I guess that goes for air fryers or instant pots too but I don’t know about that stuff.

Chop the sweet potatoes into whatever cubes you’d like, I guess I usually do 1 inch. Toss in a bowl with salt, pepper, olive oil, a bit of curry powder, and optionally a relatively small amount of brown sugar and cayenne.

Estimate how many baking sheets you need: they shouldn’t be overly crowded and definitely need to be in a single layer, otherwise they won’t brown until it’s mush. Line your baking sheet(s) with foil and dump on the sweet potatoes.

Bake for 20 minutes, moving them around after about 10. If you don’t have a convection setting on your oven, wait until the oven is really well preheated and then crack it every 5ish minutes. Check for doneness by poking with a fork, it should have little resistance but not be falling apart.