Roasting Sweet Potatoes

John_V85

John_V85

John_V85

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1 Dec 2002
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Does anyone have some suggestions of the procedure for roasting sweet potatoes? I can remember having some really nice crispy ones some time ago, but have never been able to recreate it.

Searching various recipes on the net there seems to be a lot of variation, but one thing which would seem certain is that their not boiled before being roasted, as would happen with normal roast spuds.

Thanks in advance.
 
oven gas mark 6

sweet potatoes in

Cook untill skin goes crispy, eat while leaving the skin

KaHn
 
I boil them before roasting, just not as long as normal spuds, 5 mins or so should be about right as they're a lot softer than normal ones.

Into a roasting tray, big splash of olive oil, salt, pepper & I normally stick a bit of crushed garlic on too. Get them coated in the oil & roast them for 40 mins or so, turning regularly. 190 degrees or so should be fine.
 
Bri said:
I boil them before roasting, just not as long as normal spuds, 5 mins or so should be about right as they're a lot softer than normal ones.

Into a roasting tray, big splash of olive oil, salt, pepper & I normally stick a bit of crushed garlic on too. Get them coated in the oil & roast them for 40 mins or so, turning regularly. 190 degrees or so should be fine.
Click to expand...

Ok, sounds good. Will have to experiment with sizes.
 
Sweet potatoes are soft enough, there's no need at all to boil. Just roast in a high heat coated in oil and any other flavourings you like.. If you like sweet roast potato try some roast butternut squash as well.
 
KaHn said:
oven gas mark 6

sweet potatoes in

Cook untill skin goes crispy, eat while leaving the skin

KaHn
Click to expand...
That'd be baked sweet potato though, not roasted :P

Surely you just treat it like normal potatoes or maybe parsnips, skin em, boil em if really hard, coat em in oil & maybe herbs, and pop them in the oven?
 
Id say peel and chop to desired size, place them in cold water bring to boil for 1-2 minutes, while there heating up, place some oil (duck fat is by far the best for roasted potatoes) in your roasting tin and place on a high gas mark (210-220c) in the oven, after boiling the potatoes drain and give a good shake to roughen up the edges. place into roasting tin, using a spoon or pastry brush cover the potatoes in the hot oil, then into the oven, after 20-30 (or half cooked, cant give exact timings) minutes turn the potato's over and back in till cooked. You should only need to turn them once :)

You can leave the skin on if you want just down to personnel preference, don't use to much oil, just enough to cover the tin and to coat the potatoes using to much makes them stick to the bottom
 
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I went for some roast sweet potato wedges in the end. They came out well and were very tasty but weren't quite as crispy on the outside as I was hoping.

I chopped them up, tossed them with some olive oil, salt and pepper and put them into a preheated 220 C over for about 40 minutes. Turned once about half way through.
 
To get them really crispy you have to cover the bottom of the roasting tray with oil, not too much just enough to cover it and heat the oil until it is as hot as it goes before smoking. Then take it out of the oven and get the potatoes into is straight away. Then whack it back in the oven.

Also, with sweet potatoes it is often a good idea to coat them in plain flour, this makes them a lot crispier (sp?)
 
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