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From Haley’s kitchen

Skillet or Sheet-Pan Sweet Potatoes

Getting your sweet potato cubes small and uniform is what separates mushy middles from crispy edges all the way through. I bump the heat up at the end because starting high would just dry them out before they soften in the middle.

Skillet or Sheet-Pan Sweet Potatoes
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Skillet or Sheet-Pan Sweet Potatoes

Yield: 1/2 potato per person

Gather

Ingredients

  • 2 sweet potatos
  • olive oil
  • salt & pepper
  • paprika
  • fresh chopped parsley to garnish

Let’s cook

Steps

  1. Preheat your oven to 400 degrees.
  2. Chop your sweet potato into small cubes. (The smaller the cube the faster they cook) Chop into cubes by cutting the potato ends off, then cut into 1-inch round disk. Cut each disk 4 times each way into a grid.
  3. In the skillet or on a lined sheet-pan with parchment, toss 2 whole sweet potato cubed with 2 TBSP. of olive oil, 1 tsp of salt and 1/2 tsp of pepper, 1 tsp paprika
  4. Roast at 400 degrees until tender for about 20 minutes. Bump up the heat to 450 and cook until crisp another 10 or so minutes.
  5. When the potatoes are crisp, hot and ready finish them off with a sprinkle of salt and fresh chopped parsley to garnish.

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