I’m southern, so I love sweet potatoes. They’re good for you on their own – nutrient dense, high in fiber, a great source of potassium, beta carotene, and vitamin B6. And they’re so tasty! But so many recipes douse them in unnecessary sweeteners. I’ve had super rich sweet potato casserole covered in marshmallows a hundred times at holiday meals, and while I loved it as a child, it’s waaaaaay too sweet for me as an adult.
These days, I like to use sweet potatoes in curries and stews, but they’re a great building block to have in the fridge to use multiple ways for quick meals. My favorite way to prep them is this recipe from my BFF’s mom, which roasts them for a long time at a low temperature. They get all silky and caramelized and just luscious. Mmmm. It’s also fantastically easy. All you do is scrub them and stick them in the oven. Stick ‘em in at lunchtime on a weekend day, and by dinner time, you’ll have gorgeousness.
Low and slow sweet potatoes
Ingredients
Six sweet potatoes
Directions
Preheat the oven to 300. Scrub the sweet potatoes and dry them off. Place on a baking sheet. If you like, put a Silpat or aluminum foil (shiny side down) underneath them to make cleanup easier. Bake for six hours.
Notes
These mash beautifully. Just peel them, bash away, and voila, delicious.
These are fantastic in sweet potato pancakes.