ROASTED CARAMELIZED SWEET POTATOES!
Aren’t these beautiful! I love sweet potatoes and this is one of my favorite ways to prepare them. The skin is crispy and the insides, smooth, creamy, and sweet. The potatoes are usually long and will serve two people!
6-1 pound sweet potatoes
1/3 cup extra virgin olive oil
1 teaspoon kosher salt and freshly cracked black pepper
Pre-heat oven to 425 F.
Slice a thin portion off the bottom of each potato and place the flat side down on a cutting board. Cradle a pair of chopsticks or wooden spoons on each side of the potato and scotch tap the chopsticks or wooden spoon well to the board.
Use a sharp knife to make 1/8” thick slices all the way down the potato cutting down to the chopsticks or wooden spoon. (Not through the potato). Place the potatoes on a baking sheet.
Using a pastry brush to brush each potato with extra virgin olive oil. Season all over with kosher salt and fresh cracked pepper.
Bake for 30 to 40 minutes until golden brown and crispy.
Check the inside to make sure they are soft all the way through in the middle. Use a small paring knife, if it goes in and out smoothly they are done!
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