Crispy Roasted Sweet Potatoes
User Reviews
4.4
Crispy Roasted Sweet Potatoes
Description
This recipe for Crispy Roasted Sweet Potatoes starts with parboiling the unpeeled sweet potato chunks in salted water with baking soda, a step that softens them and helps achieve a crisp exterior. After thoroughly draining, the potatoes are tossed directly on a rimmed baking sheet with potato starch, olive oil, salt, pepper, and fresh rosemary. Roasting at 450°F (230°C) develops a golden crisp on the exterior while keeping the interior tender.
The potatoes are stirred once during roasting to encourage even browning. Once done, they continue to crisp by resting in the turned-off oven for 10 to 15 minutes. Additional rosemary is sprinkled for fresh herb fragrance before serving. The combination of potato starch and high heat roasting yields a pleasant contrast of textures and a savory flavor profile enhanced by rosemary and black pepper.
These roasted sweet potatoes make a versatile side dish suitable to accompany proteins or to be enjoyed on their own. The crisp edges with soft centers create a texture balance that complements many meals. Potato starch is key to the crispiness; the note explains where to find it for convenience. Adjust seasoning after roasting to personal preference for salt balance.
When sourcing potato starch, check baking, gluten-free, or international aisles. The note about sodium content is an estimate based on salt absorbed during boiling. Asking store staff may help locate this ingredient. This method provides a reliable way to get crispy sweet potatoes at home with fresh herb aroma and balanced seasoning.
Ingredients
- salt
- ½ teaspoon baking soda
- 2½ pounds sweet potatoes unpeeled, cut into 1½-inch (4-cm) chunks, about 3 large
- 2 tablespoons potato starch (see note)
- 3 tablespoons olive oil
- 1 tablespoon rosemary divided, chopped fresh
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 450°F (230°C) and set an oven rack in the middle position.
- In a large pot, bring 3 quarts (3 L) of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the potatoes and boil for 10 minutes.Drain the potatoes thoroughly.
- Directly on a rimmed baking sheet (avoid using foil as the potatoes may stick), toss the par-boiled potatoes with the potato starch, oil, ½ teaspoon of salt, half of the rosemary, and the pepper. Roast in the preheated oven for 35 minutes, stirring once midway through roasting. After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.
- Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.
Notes
- Potato starch is crucial for crispiness; typically found in baking, gluten-free, or international aisles.
- Salt absorbed during boiling is estimated; adjust seasoning after roasting to taste.
- If unsure where to find potato starch, ask store employees for help.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 463mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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