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Roasted Charred Sweet Potatoes

Sweet potatoes are one of the most versatile ingredients in the kitchen. They’re amazing boiled, baked, sautéed, and fried.

You can even turn sweet potatoes into an alternative pasta. Like with this dish, Goan Coconut Chicken Curry with Spiraled Sweet Potato.

One of the easiest and most useful ways to cook sweet potatoes is to roast them.

For perfect roasted sweet potatoes every time, make use of these simple rules (high lighted – bold letters).

I personally opt for roasting at a super high temperature.To get the charred look and flavor – roast at 400 degrees for 30 minutes – place chopped tossed sweet potatoes on a metal cookie sheet lined with aluminum.

If you just want a nice golden char, then use a glass baking dish.

Both methods will be cooked on the outside with a custardy smooth inside.

Diced or chopped. That depends on how you will use them.

Diced would be great to use in omelettes, scrambled eggs, tossed into a salad among others.

Now chopped would be great as a finger food, or just a wonderful addition to a meal as a side dish.

One inch or bigger diced or chopped means more surface area per bite for delicious caramelization.

Aim if possible for equally sized potato pieces so that each piece cooks at the same rate.

As for the sweet potato skin – it is up to you to dice or chop with the skin on or you can peel it off.

Removing the skin is totally up to you. There is no harm in peeling it off. The only thing you’ll lose is some added nutrients and especially the fiber.

If you like eating the skin of baked sweet potatoes, then you need to try this recipe – Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Spice them up – Add flavor with spices and herbs that complement sweet potatoes.

Dried spices like cumin, chili powder, turmeric, or curry powder all pair nicely with sweet potatoes.

Freshly chopped herbs like rosemary, thyme, oregano, parsley or cilantro work as well.

Before roasting, toss the diced or chopped potatoes with avocado oil and lime or lemon juice and one or more of the choices above.

Just don’t forget the salt and pepper.

Roasted Charred Sweet Potatoes

2 medium sweet potatoes, washed and chopped with skin on

3 tablespoons Avocado oil

1 to 2 teaspoons dried cumin

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1/2 cup fresh cilantro, chopped

Juice of 1/2 lime

Add the oil, cumin, salt and pepper to a large mixing bowel. Mix together, then add the chopped potatoes and toss to coat.

Spoon sweet potatoes onto a baking sheet spread out evenly.

Place baking sheet into a preheated 425 degree oven, and roast the diced potatoes for 30 to 40 minutes or until a fork can pierce them, turning once during the roasting process.

Remove from oven and let cool about 5 minutes. Add sweet potatoes to a serving bowel along with chopped cilantro and lime juice. Mix gently to coat.

Eat the dish as is or as a side dish with your favorite meat.

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