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
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
- Preheat your oven to 400 degrees.
- 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.
- 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
- 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.
- 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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