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.
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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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 2|
|Calories from Fat: 127 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 2397.5mg||83 %|
|Potassium 451.9mg||12 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 29.6g|
|Protein 2.2g||3 %|
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Calories per serving: 265
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