The Kitchen
Crispy Roasted Sweet Potatoes
These crispy baked sweet potatoes are brilliant paired with a creamy yogurt garlic sauce and topped with lots of parmesan cheese. They’re very, very easy to make and fat-free as I’ve baked them in the oven without the addition of a single drop of cooking oil.
The secret of this recipe lies in the time they soak in cold salted water. I promise it’s worth the 30 minutes it takes for them to absorb just the right amount of salt to make them won-der-full! Enjoy!
Ingredients
- 6 large sweet potatoes
- 3 tbsp salt
- 2 l cold water
- paprika (for flavoring)
Optional:
- minced garlic or garlic flakes
Instructions
- The first step is to peel, rinse and cut the potatoes into thick slices. A medium potato can be cut into 6 perfect slices.
- Place them in a large pot with enough water to cover them and add 2-3 tablespoons of salt (I used sea salt with dried herbs). Don't worry about the amount of salt; the potatoes will extract just as much salt from the water as they need.
- After 30 minutes they will be just right for baking.
- Next, preheat the oven to 250° C/480 °F, line a baking pan with parchment paper. Add the potatoes and season them with paprika.
- Bake for 10 minutes on high until they get a crispy golden crust and then another 15-20 minutes at 180° C/356 °F until soft and fluffy on the inside.
- Potatoes are done when they are golden-brown and little air bubbles form on the surface.
Key facts
- Who: Crispy · Roasted Sweet Potatoes Elena-Greta
