Oven Fried Sweets by Shelley Lance, Blog Editor

Here’s a photo of the oven-fried sweet potatoes I made last night as a side dish for grilled sausages.  I love this recipe because it’s delicious, healthy, and pretty quick. You can have this on the table in about 30 minutes, much less time than a baked whole sweet potato, and time is often an issue on weeknights.

Below, you’ll find a recipe that I developed with Tom a while back, though you’ll only need to look at a recipe the first time you make this.  After you get the idea, you won’t need it.  This is a big recipe, for 6 servings. When I made this last night, I used 2 medium sweet potatoes, cut them into wedges, tossed them with a little oil, salt and pepper and threw them on a baking sheet. Turned them once half way through the baking time in a hot oven and that’s it. Instead of salt and pepper, you can sprinkle the potatoes with your favorite flavor of Rub with Love. (Try the Steak Rub or the Peri Peri.)  In the big recipe below, the potatoes are divided between 2 baking sheets so they’ll have room to roast and not steam, but it you’re using a smaller amount of potatoes, you can use one baking sheet.

Oh, and yes, you can use “yams,” such as garnet yams, in the recipe instead of “sweet potatoes.” The “yams” you find in your supermarket are really different varieties of sweet potatoes, and “yam” is used as a marketing name.  True yams, which are large starchy tubers, are rarely grown in the US and are not widely available in American markets.

Oven Fried Sweets/Makes 6 Servings

2  1/2 pounds medium sized sweet potatoes (or garnet yams,etc)

6 tablespoons olive oil

Kosher salt and freshly ground black pepper

Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into 1/2 inch to 3/4 inch wedges.  Put them in a bowl, season generously with salt and pepper, and toss them with the oil.  Divide the potatoes between 2 baking sheets, spreading them out in a single layer. Use a rubber spatula to scrape all the oil out of the bowl and onto the potatoes.  Roast for 15 to 20 minutes, then use a metal spatula to turn the wedges over.  Roast for about another 15 minutes until the potatoes are tender and nicely browned.  To cook the potatoes evenly, turn the baking sheets around occsionally and rotate them between the oven racks once in a while during the roasting time.  Total roasting time is 30 to 35 minutes.  When the potatoes are done, remove them from the oven.  Pile the sweet potatoes on a platter, seasoning with more salt and pepper if desired.  Serve.

October 29th, 2009

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