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Crispy Roasted Sweet Potatoes

I love the English approach to making roasted potatoes for a big Sunday dinner, where the potatoes are often boiled before being coated in fat and roasted in the oven.
While the entire process takes over an hour, it is well-worth the effort. You can use the same technique for cooking sweet potatoes, which is perhaps a bit better for you. I add butter, rosemary, and thyme towards the end of the cooking process, which is optional.

Ingredients

  • 3 sweet potatoes (left whole)
  • ¼ cup sunflower seed oil
  • 2 tsp Kosher salt
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 Tbsp butter
  • ¼ tsp freshly-ground black pepper

Instructions 

  • Preheat the oven to 380˚F.
  • Place the sweet potatoes onto a sheet tray and bake the sweet potatoes for roughly 40 minutes, or until they are completely tender.
  • Carefully remove the skins from the potatoes, and cut the flesh into bite-sized chunks.
  • Increase the oven temperature to 425˚F.
  • Combine the pieces of sweet potatoes with the sunflower seed oil and Kosher salt, and return them to the oven to bake.
  • *Make sure the potatoes are evenly covered in the sunflower oil.
  • Roast the potatoes for an additional 30-40 minutes, turning them halfway through to ensure they get even coloring.
  • During the last ten minutes of cooking, cut the fresh rosemary leaves and thyme leave into small pieces, and add them to the roasting potatoes with the butter.
  • When the potatoes are deeply browned and crispy all over, remove them from the oven, add some freshly-ground black pepper, and serve.

Notes

You can eat the potatoes leftover, although they will lose their crunchy exterior after being cooled down and stored in the fridge.