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Roasted Sweet Potatoes


Using the Hasselback potatoes preparation method, these little Japanese sweet potatoes have been transformed into something so beautiful and tasty. Lightly brush the potatoes with canola oil and top them with butter and some demerara sugar. Compared to whole potatoes, roasting these sweet potatoes only required half the time. The end result was fantastic! These sweet potatoes were crunchy on the outside, and the flesh remained soft, sweet with buttery goodness. Yum!


Roasted Sweet Potatoes
(Printable Recipe)

Ingredients

6 Small Sweet Potatoes, any variety, peeled
1 Tbsp Canola Oil
20 g Unsalted Butter, divided into 6 portions
1- 1 ½ Tbsp Demerara Sugar, divided into 6 portions

Method



Preheat the oven to 205˚C (400˚F).

Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.



Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potatoes with butter and sprinkle some demerara sugar. 

Bake the potatoes for about 30 to 35 minutes or until the potatoes turn slightly crispy and the flesh is soft.


Comments

  1. Awesome, I am going to search these out at my grocery store

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  2. Gotta luv the sweet potatoes! I have been eating my weight in Japanese sweet potatoes lately. I usually just chop them up and throw them in the oven at 450 for 20 minutes without oil. I bet these potatoes are super good!

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  3. I really love hassleback potatoes and it never crossed my mind to do it with sweet potatoes! yum!

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  4. they look so good, I have never seen them in my stores.....the hunt begins!!

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  5. Great idea to use sweet potatoes for this recipe and it must have tasted really delicious.

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  6. what a great idea! they look absolutely gorgeous

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  7. Beautifully presented and lovely color of those potatoes. I don't think I've seen those in my local markets, will be on the lookout! :)

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  8. a great trick for preparing potatoes in the "hassleback" fashion is to place two cutting boards on a counter, with the potato between. this makes the many tiny slices much easier.

    imagine this:
    ----0----

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    Replies
    1. Love that idea, sounds much simpler that way than free style. Thanx

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  9. Mmmmmm, why didn't I already think of this?! I'll try cayenne and sea salt instead of sugar, I bet they'll be fantastic!

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  10. These look great! I look forward to trying them someday! Thanks for the great post. BTW, I included your link on my Linky Love today!

    http://onecookandtwochefs.blogspot.com/2010/07/cookies-curry-and-zucchini.html

    ReplyDelete
  11. This looks great!
    I have these purplish sweet potatoes with me right now.

    I'll definately try this out.

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  12. Yummy!

    Here is where you can get these potatoes

    https://www.hawaiiveggiefarm.com

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  13. What a brilliant idea! I love steamed and baked sweet potatoes, and will try this next time. Thanks for inspiration. Love your site.

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  14. Sounds great, but NEVER use canola oil! The stuff is toxic. Instead, use heart and brain healthy coconut oil :-)

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  15. Via wiki:

    Although wild rapeseed oil contains significant amounts of erucic acid,[32] a known toxin,[33] the cultivar used to produce commercial, food-grade canola oil was bred to contain less than 2% erucic acid, levels that are not believed to cause harm in humans[34][35] and no health effects have been associated with consumption by humans of the genetically modified oil.[33] Although rumors that canola oil can cause dangerous health problems circulated,[36][37] there is no reason to believe canola oil poses unusual health risks and its consumption in food-grade forms is generally recognized as safe by the United States Food and Drug Administration.

    I tend not to cook with canola myself, though. I just can't be bothered to keep more than three cooking fats around (olive, ghee, and peanut for deepfrying).

    Tip for cutting the potatoes; decide which side is flat enough to be the bottom, then cut the potato on its "side" so that you don't slice through. I've seen ppl recommend cutting on a wooden spoon, but most of the potatoes I encounter aren't that regular-shaped/small.

    ReplyDelete
  16. I love your recipes! Great pictures too, I can just browse your site looking at your beautiful images! Thank you!

    ReplyDelete

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