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I never had sweet potatoes growing up. It wasn't until my college years in New Orleans that I discovered this amazing food. These are very tender with a slightly crispy crust. The powdered sugar can be omitted and it is still undeniably delicious.
"This recipe was fabulous! I was a bit skeptical but made it according to the directions and it turned out great! The outside of each was crispy, with the inside very tender and sweet! Two thumbs!"- NRobN
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1. Toss sweet potatoes, canola oil, kosher salt, and pepper to coat
2. Line a baking sheet with aluminum foil and spray with cooking spray
3. Arrange in a single layer and then cover with another sheet aluminum foil
4. Place in a COLD OVEN, set to 425 degrees Fahrenheit, and bake for 30 minutes
5. Remove the top aluminum foil and continue to bake for 20 minutes
6. Flip potatoes and continue baking for 20 minutes
7. Remove and let cool 5 minutes (Impossible.)
8. Serve with a slight dusting of powdered sugar
It is imperative that you start these in a cold oven. The starch in the sweet potatoes converts to sugars between 135 and 175 degrees Fahrenheit. The longer they stay in that range, the sweeter these will taste.
This recipe is by David Pazmino as published in the Nov-Dec 2008 issue of Cook's Illustrated.
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tishtacular 1 year agoReally enjoyed these. I probably sliced them a little too thin, but they got crispy, and I enjoyed that part as well.
TriciaSz 2 years agoFirst time having sweet potatoes. These were pretty good. Less salt for my family. Thanks for the idea.
Ursulaayer 2 years agoWhen turning the potatoes after baking them uncovered for 20 min the side down was pretty black. Wonder what I did wrong?
kajunek 2 years agoThese are fabulous! I'm making my second batch in a week.
nickiwood 3 years agoI thought these were yummy - I'd cut down the salt, but that is just my preference.
greeneyedmonster 3 years agoJust have so many more sweet potato recipes that are better. This just didn't do anything for me or my family. The texture was off. I prefer them 'roasted'. These didn't brown up. And I want my sweet potato either 'au naturel' or with lots of sugar...these fall somewhere in between. Too sweet for plain, and not sweet enough for the sweet tooth.
NRobN 3 years agoThis recipe was fabulous! I was a bit skeptical but made it according to the directions and it turned out great! The outside of each was crispy, with the inside very tender and sweet! Two thumbs!
Turrean 3 years agoDelicious. I used less salt and pepper than was called for, based on another cook's comments, and I also used a sprinkling of maple sugar instead of powdered sugar. Very good.
sunsun88 4 years agoThe potatoes cooked well in the oven, however I would think that it would be better not to add the salt or pepper if you want them to be sweet, not salty. Mine turned out too be too salty for my taste, and I have also found that the powdered sugar didn't help sweeten it as they just melt away on the surface. However, great recipe.
dmiller5 5 years agoIt is imperative that you place these in a cold oven. The starch in sweet potatoes is converted to sugars between 135 and 175 degrees Fahrenheit. The longer they stay in that range without going over, the sweeter they will be. [I posted this recipe.]