Guys, I have a goal to up my blog game, but I promise I did not mean to double-post today… I thought I knew how to schedule a post, but apparently I thought wrong. Oops! After Zoom meetings and keeping up (or not) with the kids’ online school, I’m just done at the end of the day. Maybe saying I will post more will hold me accountable. I did update my bakery page, which was super fun. Let me know if you want any recipes for the cupcakes pictured there!!
But for now, let’s talk side dishes. I don’t often share side dish recipes because there are main courses or desserts that demand more attention, am I right? But if there is one side dish that deserves the spotlight, it is these caramelized sweet potatoes. We will literally fight over these sweet potatoes. The photos cannot do these justice – you just need to trust me and try them. Make them with the pork in my previous post. Or filet… it’s been a long year, you deserve the filet. Or just eat them alone. Our youngest doesn’t eat sweet potatoes in any form, but the rest of us will scarf these right up. Butter. Butter makes all things heavenly (case in point, the aforementioned filet).
Three ingredients is all you need – sweet potatoes, butter, and salt – kosher, flaky sea salt or pink Himalayan salt. If you’re vegan, you can use coconut oil or try ghee. I haven’t because I’m a butter lover. Roast the sweet potatoes until the edges look browned and burned. They’ll be sweet and chewy on the outside with all the caramelized goodness, and soft on the inside. And they truly do melt in your mouth. How did I not eat sweet potatoes as a kid?!
Melt-in-your-Mouth Sweet Potatoes
- 2 pounds sweet potatoes (about 2 large)
- 4 tbsp unsalted butter, melted and cooled, ghee, or coconut oil
- 1/2 tsp kosher salt or other flaky salt
Arrange a rack in the middle of the oven, and preheat to 425°F. Peel the sweet potatoes and cut them into rounds, each about 1-inch thick.
Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with salt, and toss to coat. Make sure each round is flat on the baking sheet, ideally without touching so they can get all gooey and caramelized around the edges.
Roast for 20 minutes, flip each round over, then roast for 20 minutes more.
Source: The Kitchn